Chorizo-Jack Tacos with Avocado-Tomato Salsa
Recipe by: Taste of Home
These tacos make a breakfast that will excited the whole family!
Ingredients
1 plum tomato, seeded and finely chopped
1/4 avocado, finely chopped
1 tablespoon finely chopped red onion
1 tablespoon chopped cilantro
2 teaspoons lime juice
1/4 teaspoon salt, divided
1/8 teaspoon ground black pepper
1/2 cured chorizo sausage (about 1½ ounces), finely chopped
1/4 cup shredded reduced-fat Colby-Jack cheese blend
4 corn tortillas
Preparation
- Combine the tomato, avocado, onion, cilantro, lime juice and 1/8 teaspoon of the salt in a bowl.
- Whisk together the eggs, 2 tablespoons water, remaining 1/8 teaspoon of salt and pepper in a bowl.
- Heat a medium nonstick skillet over medium. Add the chorizo and cook, stirring occasionally, until lightly browned, 2-3 minutes. Pour in the egg mixture and cook, stirring gently, until the eggs are soft set, 1½-2 minutes. Sprinkle the cheese over the eggs and remove the skillet from the heat.
- Heat the tortillas according to package directions. Divide the egg mixture among the 4 tortillas then top each with the avocado-tomato salsa.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 Tacos |
|---|---|
| Calories | 442 |
| Fat | 26g |
| Saturated Fat | 7g |
| Cholesterol | 193mg |
| Sodium | 800mg |
| Carbohydrates | 28g |
| Dietary Fiber | 4g |
| Protein | 23g |
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