Chorizo and Scrambled Egg Mexican Breakfast Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Spicy chorizo combined with fluffy scrambled eggs and fresh salsa tucked inside warm corn tortillas for a traditional Mexican breakfast. This mexican-inspired tacos & burritos ready in about 20 minutes pairs fresh pork chorizo, large eggs, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (12 ratings) Prep: 8 min Cook: 12 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Warm 4 corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable and warm.
  4. 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.

Frequently asked questions

How long does Chorizo and Scrambled Egg Mexican Breakfast Tacos take to make?

Total time is about 20 minutes (8 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chorizo and Scrambled Egg Mexican Breakfast Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh pork chorizo from drying out.

Can I substitute ingredients in Chorizo and Scrambled Egg Mexican Breakfast Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chorizo and Scrambled Egg Mexican Breakfast Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chorizo and Scrambled Egg Mexican Breakfast Tacos?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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