Southwest Breakfast Tacos with Chorizo and Avocado Salsa

By , Test Kitchen Director · 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 ready in about 20 minutes combines Mexican chorizo, large eggs, salt 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 400 calories and feeds 3, 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: 10 min Cook: 10 min Serves 3 Mexican cuisine 400 cal/serving
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Ingredients

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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 busy morning; prep components the night before to save active time.

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 in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

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 mexican 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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