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Mexican Breakfast Tacos Recipe

  • Author: maria
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Sautéing
  • Cuisine: Mexican
  • Diet: Gluten Free


Kickstart your morning with these vibrant Mexican breakfast tacos! Filled with a mix of scrambled eggs, chorizo, and fresh toppings like avocado and salsa, these tacos offer a delicious and energizing start to any day.



  • 6 eggs, beaten
  • 1/2 lb chorizo, casing removed
  • 1/2 cup onion, diced
  • 1/2 cup bell pepper, diced
  • 8 small corn tortillas
  • 1/2 avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup salsa
  • 1/4 cup shredded cheddar cheese
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. In a skillet, cook chorizo over medium heat until browned, breaking it into pieces. Remove from skillet and set aside.
  2. In the same skillet, add olive oil, onion, and bell pepper. Sauté until softened.
  3. Pour eggs into the skillet with vegetables, stirring until they begin to set. Add cooked chorizo back into the skillet. Season with salt and pepper.
  4. Warm tortillas on a separate skillet or directly over a flame for a few seconds on each side.
  5. Assemble tacos by dividing the egg and chorizo mixture among tortillas.
  6. Top with avocado slices, cilantro, salsa, and shredded cheese.


  • For a lighter version, use turkey chorizo and low-fat cheese.
  • Add a squeeze of lime for extra zest.


  • Serving Size: 2 tacos
  • Calories: 400
  • Sugar: 4 g
  • Sodium: 800 mg
  • Fat: 26 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 0 g
  • Carbohydrates: 23 g
  • Fiber: 4 g
  • Protein: 22 g
  • Cholesterol: 325 mg

Keywords: breakfast tacos, Mexican tacos, chorizo egg tacos