Chorizo breakfast tacos with salsa verde

Chorizo breakfast tacos with salsa verde

Based on 8 ratings

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
6
flour tortillas
green bell peppers
½
red onion
¼
chili
40 g
cheese
1
avocados
35 g
cilantro
radishes
4
eggs
110 g
chorizo
50 g
sour cream (for serving)
vegetable oil (for frying)
salt
pepper
½
lime

Utensils

knife, cutting board, grater, mandoline, whisk, bowl, 2 frying pans, spatula, blender

Nutrition per serving

Cal789
Protein39 g
Fat48 g
Carb50 g
  • Step 1/4

    Core, deseed, and quarter green peppers. Thinly slice red onion. Mince chili, grate cheese. In a big bowl, whisk eggs together with minced chili and grated cheese. Season with salt and pepper. Roughly chop cilantro, and thinly shave radish with a mandoline.
    • green bell peppers
    • ½ red onion
    • ¼ chili
    • 1 avocados
    • 35 g cilantro
    • radishes
    • 40 g cheese
    • 4 eggs
    • salt
    • pepper
    • knife
    • cutting board
    • grater
    • mandoline
    • whisk
    • bowl

    Core, deseed, and quarter green peppers. Thinly slice red onion. Mince chili, grate cheese. In a big bowl, whisk eggs together with minced chili and grated cheese. Season with salt and pepper. Roughly chop cilantro, and thinly shave radish with a mandoline.

  • Step 2/4

    Heat some vegetable oil in a frying pan. Fry green peppers first, then add sliced red onion. Once the peppers are blistered, transfer together with fried onion to the blender, pulse with half of the avocado to get a chunky green salsa. Season to taste with salt and pepper.
    • vegetable oil (for frying)
    • salt
    • pepper
    • frying pan
    • spatula
    • blender

    Heat some vegetable oil in a frying pan. Fry green peppers first, then add sliced red onion. Once the peppers are blistered, transfer together with fried onion to the blender, pulse with half of the avocado to get a chunky green salsa. Season to taste with salt and pepper.

  • Step 3/4

    Squeeze the inner part of chorizo from the skin and add to the same frying pan, let cook. When chorizo is done, add eggs and cook until a soft scramble forms. Season with salt and pepper to taste.
    • 110 g chorizo
    • salt
    • pepper

    Squeeze the inner part of chorizo from the skin and add to the same frying pan, let cook. When chorizo is done, add eggs and cook until a soft scramble forms. Season with salt and pepper to taste.

  • Step 4/4

    Heat tortillas in a small pan. Serve chorizo and egg scramble in warm tortillas with shaved radishes, cilantro, the remaining avocado slices, sour cream and prepared salsa verde. Season with lime juice. Enjoy!
    • 6 flour tortillas
    • 50 g sour cream (for serving)
    • ½ lime
    • frying pan

    Heat tortillas in a small pan. Serve chorizo and egg scramble in warm tortillas with shaved radishes, cilantro, the remaining avocado slices, sour cream and prepared salsa verde. Season with lime juice. Enjoy!

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