Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 8 ounces Mexican chorizo, casing removed (225g)
  • 8 large eggs (US Large, approx. 50g each), lightly beaten
  • 2 tablespoons milk or cream (30 ml)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh cilantro, for garnish (6g)
  • 8 small corn or flour tortillas
  • 2 ripe avocados (approx. 300g total, pitted)
  • 1/4 cup sour cream or Greek yogurt (60g)
  • 1/4 cup lime juice, freshly squeezed (60 ml)
  • 1 jalapeño pepper, seeded and minced (adjust to taste)
  • 1 clove garlic, minced
  • Salt to taste
  • 2 tablespoons of water for thinning

Instructions:

  1. Make the Spicy Avocado Crema: Combine all crema ingredients in a blender or food processor. Blend until smooth, adding water to adjust consistency. Taste and adjust seasoning. Set aside.
  2. Cook the Chorizo: Heat olive oil in a large skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  3. Scramble the Eggs: In a bowl, whisk together eggs, milk (or cream), salt, and pepper.
  4. Combine Eggs & Chorizo: Pour the egg mixture into the skillet with the cooked chorizo. Cook, stirring occasionally, until the eggs are set but still slightly moist.
  5. Warm the Tortillas: Warm tortillas in a dry skillet or tortilla warmer, according to package directions.
  6. Assemble the Tacos: Fill each warm tortilla with a portion of the chorizo and egg mixture. Top with a generous dollop of spicy avocado crema and a sprinkle of fresh cilantro.
  7. Serve Immediately: Enjoy your delicious breakfast tacos!