Chorizo and Scrambled Egg Mexican Breakfast Tacos

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Spicy chorizo combined with fluffy scrambled eggs and fresh salsa tucked inside warm corn tortillas for a traditional Mexican breakfast. This Mexican recipe, ready in about 20 minutes, combines fresh pork chorizo, large eggs, corn tortillas into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 310 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Cook: 12 min Serves 4 Mexican cuisine 310 cal/serving

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Ingredients

6 oz fresh pork chorizo
4 large eggs
4 corn tortillas
1/3 cup salsa roja
1 tsp vegetable oil
1/4 tsp salt
2 tbsp diced white onion
2 tbsp chopped fresh cilantro
4 lime wedges

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Instructions

Step 1: Heat 1 teaspoon vegetable oil in a skillet over medium heat until hot. Add 6 ounces fresh pork chorizo and 2 tablespoons diced white onion. Cook, breaking up chorizo with a spoon, for 5-6 minutes until browned and cooked through.
Step 2: In a bowl, whisk 4 large eggs with 1/4 teaspoon salt. Pour eggs into the skillet with chorizo and stir gently, cooking over medium-low heat until eggs are softly scrambled, about 3 minutes.
Step 3: Warm 4 corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable and warm.
Step 4: Divide the chorizo and scrambled egg mixture evenly among the tortillas. Spoon 1/3 cup salsa roja over the top, sprinkle with 2 tablespoons chopped fresh cilantro, and serve with 4 lime wedges for squeezing over the tacos.