Chorizo and Scrambled Egg Breakfast Tacos
These hearty Chorizo and Scrambled Egg Breakfast Tacos are brightened up with a tart and refreshing Apple Radish Slaw.
Servings 4 people
Equipment
Ingredients
- 1 pound pork chorizo cooked and strained in paper towels
- 8 large eggs scrambled
- 12 tortillas, taqueria style aka street tortillas
- Cotija or feta cheese for garnish
Apple Radish Slaw
- 1 medium-sized crab apple, julienned
- 3 large radishes, julienned
- 3 green onions, thinly sliced
- 3 tablespoons fresh-squeezed lime juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- 4-5 dashes hot sauce I used classic Tabasco
- Salt and pepper, to taste
Instructions
Apple Radish Slaw Assembly
- Add 3 tablespoons lime juice, 1 tablespoon extra virgin olive oil, ½ teaspoon garlic powder, 4-5 dashes of hot sauce, and a few dashes each of salt and pepper to a bowl.3 tablespoons fresh-squeezed lime juice, 1 tablespoon extra virgin olive oil, ½ teaspoon garlic powder, 4-5 dashes hot sauce
- Whisk for 20 seconds to combine.
- Add the julienned apple and radish and the thinly sliced green onion to the bowl. Stir until combined.1 medium-sized crab apple, julienned, 3 large radishes, julienned, 3 green onions, thinly sliced
- Taste. Add more salt and pepper if necessary.Salt and pepper, to taste
Chorizo Breakfast Taco Assembly
- Cook chorizo and scrambled eggs to your liking. The chorizo will need 7-10 minutes of cooking time and a good strain after cooking to remove excess grease.1 pound pork chorizo, 8 large eggs
- Put a tortilla on a plate. Add chorizo, followed by scrambled egg, followed by apple radish slaw, and top with cotija or feta cheese.12 tortillas, taqueria style, Cotija or feta cheese
Notes
I used Johnsonville ground pork chorizo and was impressed by the flavor; would definitely recommend.
Based on a ratio of using 2 large eggs for 3 tacos.
I briefly toast each side of the tortillas over the open flame on my gas stove before serving.