90 Seconds Spicy Breakfast Taco

TheFoodChannel's picture

Aug. 27, 2013

It's delicious, it's portable and it's breakfast. Make scrambled eggs special by adding chorizo, cheese, salsa, fresh cilantro avocado... it's a fun and spicy way to start your day!


Corn tortillas 6
Canola oil 1/2 Tablespoon (as needed)
To cook chorizo
Mexican chorizo sausage 10 Ounce , casings removed
Green onion 4 , chopped
For scrambled egg
Eggs 3
Olive oil 1 Tablespoon
Salt and pepper To Taste
To assemble taco
Mexican 4 blend cheese 2/3 Cup (10.67 tbs) , grated
Cilantro 1/4 Cup (4 tbs) , chopped
Tomatillo salsa 1/2 Cup (8 tbs) , prepared
Avocado 1 , halved, pitted, peeled, sliced



1. Brush canola oil on both sides of the corn tortillas and grill for 3 minutes each side. Form in the shape of a taco while still warm and set aside.


2. In a large skillet cook chorizo over medium-high heat, breaking up, about 5-6 minutes or until cooked through.

3. Add onions and saute for 30 seconds. Drain and transfer to bowl. Cover to keep warm.

For Scrambled Eggs:

4. In a medium bowl, whisk eggs and sprinkle with salt and pepper.

5. Add oil to the same skillet, heat over medium flame. Add eggs and cook until softly scrambled.

6. Remove from heat and cover to keep warm.


7. Divide eggs between the tacos. Top with cheese, chorizo, cilantro, salsa and avocado.


8. Serve immediately and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 393Calories from Fat 249

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 651 mg27.13%

Total Carbohydrates 24 g8%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet