Southwest Breakfast Tacos with Chorizo and Avocado Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Warm corn tortillas filled with spicy chorizo, scrambled eggs, and fresh avocado salsa, delivering bold Southwest flavors for a satisfying morning meal. This mexican-inspired tacos & burritos ready in about 20 minutes pairs Mexican chorizo, large eggs, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, 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.

★ 4.4 (12 ratings) Prep: 10 min Cook: 10 min Serves 3 Mexican cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat and add 6 oz Mexican chorizo, breaking it apart with a spatula; cook for 5-6 minutes until browned and cooked through.
  2. Step 2: In a bowl, whisk together 4 large eggs, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Pour the eggs into the skillet with the cooked chorizo, stirring gently over medium-low heat for 3-4 minutes until softly scrambled and combined.
  4. Step 4: In a small bowl, mash 1 medium ripe avocado with 1 tbsp lime juice, then fold in 1/2 cup quartered cherry tomatoes, 2 tbsp finely chopped red onion, and 2 tbsp chopped fresh cilantro to create the avocado salsa.
  5. Step 5: Warm 6 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly charred.
  6. Step 6: Divide the chorizo and egg scramble evenly among the tortillas, then top each with a generous spoonful of avocado salsa before serving.

Frequently asked questions

How long does Southwest Breakfast Tacos with Chorizo and Avocado Salsa take to make?

Total time is about 20 minutes (10 min prep + 10 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 Southwest Breakfast Tacos with Chorizo and Avocado Salsa?

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 mexican chorizo from drying out.

Can I substitute ingredients in Southwest Breakfast Tacos with Chorizo and Avocado Salsa?

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 Southwest Breakfast Tacos with Chorizo and Avocado Salsa for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Southwest Breakfast Tacos with Chorizo and Avocado Salsa?

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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