Breakfast Tacos
Ingredients
- 1 Tomato large, diced
- 1 Onion small, diced
- 1 Jalapeno seeded, diced
- ¼ cup Cilantro heaping
- Fresh lime juice from ½ a lime
- ⅛ tsp garlic powder
- dash of salt to taste
- 6 Eggs whisked
- 3 ounces Chorizo
- 4 Soft shell flour tortillas
- ¼ cup Cheddar cheese
- Avocado optional for topping
Instructions
- Heat medium sized sauce pan over medium heat.
- Add chorizo and cook until cooked through, about 10 minutes.
- While Chorizo is cooking, make the homemade pico. Dice tomatoes, onions, jalapeno, cilantro and stir together.
- Mix in the garlic powder, fresh lime juice and dash of salt to taste.
- Once the chorizo is fully cooked, remove from pan and set aside. Whisk the eggs and add to the pan and cook until firm.
- Just before the eggs are done, add the chorizo back in and the ¼ cup cheddar cheese.
- Stir egg, chorizo and cheese together until melted
- Warm the shells. Divide the egg mixture between the 4 shells. Top with the fresh pico and avocado slices.
Notes
Notes: If you are not a fan of chorizo, you can use bacon instead, or leave out the breakfast meat completely if you want!
Additional Nutrition Information: 20.6g fat, 13g carbohydrate, 3g fiber, 16g protein