Avocado & Chorizo Breakfast Tacos

Pre-cook your Mexican chorizo at the beginning of the week and you’ll be ready to pull together breakfast tacos that are fast and filling.


  • 6 ounces Mexican chorizo
  • 4 corn tortillas, heated
  • 1⁄2 cup pico de gallo salsa
  • 8 large eggs, lightly beaten
  • 1 avocado, peeled, pitted and sliced
  • Cilantro sprigs, for garnish


  • In a skillet over medium heat, cook chorizo, breaking it up with a wooden spoon or spatula, about 5 minutes or until cooked.
  • Drain off fat.
  • In a non-stick skillet over medium-low heat, cook eggs, stirring with a spatula, until scrambled.
  • Gently mix in chorizo.
  • Spoon scrambled eggs onto tortillas, dividing them evenly.
  • Top each tortilla with avocado slices and salsa; garnish with cilantro.