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These easy and tasty breakfast street tacos have more flavor than you can ever imagine. The toasted corn or flour tortillas, chorizo sausage, eggs, cheese, avocado, cilantro, and salsa combine to make one really amazing breakfast idea. They're also perfect for a Mexican-themed brunch party. This recipe is definitely a keeper. You can make them with fried or scrambled eggs whichever your preference. You can have these on the table in 30 minutes or less! Make the chorizo ahead and it will take even less time. Use gluten-free or low carb tortillas for diet-friendly options!
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These amazing breakfast street tacos may just punch you between the eyes with their flavor. Don't say I didn't warn you! 😉
The humble egg has been elevated several notches with this recipe. It pairs perfectly well with the chorizo, cilantro and salsa. Along with our breakfast quesadilla, breakfast nachos, and green chile breakfast casserole, they're a fiesta on a plate!
This recipe was featured in our lineup of quick and easy breakfast recipes. Check them out for more easy and delicious breakfast goodness!
Table of Contents
🍳Equipment
The equipment you will need to make this recipe is listed below (affiliate links).
- Chef's knife. To chop cilantro.
- Medium non-stick skillet. To cook chorizo and eggs.
- Heatproof spatula. For cooking chorizo and eggs.
- Griddle (optional). Makes cooking multiple fried eggs easier.
- Baking sheet. To make it easier to assemble and serve tacos.
🥑Ingredients
- Chorizo sausage (1 lb.). Adds flavor.
- Corn or flour tortillas, street taco size (10). Be sure to buy the street taco size. Traditional street tacos use double the tortillas so that they are sturdier to carry when loaded with fillings. However, since we will be serving them on a plate at home, you can spare yourself some extra calories and just use one tortilla. You can also use regular taco size tortillas, but it will reduce the number of tacos that you can get from this recipe.
- Butter (1 tablespoon). For cooking eggs.
- Large eggs (10). You can either fry them as indicated or scramble them. See the tips section below for more information.
- Shredded Mexican cheese blend (Monterey Jack, cheddar, queso quesadilla & asadero cheese) (1½ cup). You can either use the blend or one or two of the cheeses mentioned here.
- Medium avocado (1). Slice it up right before you are ready to assemble and serve because it will begin to brown as soon as you cut into it. A few sprinkles of lemon juice will help to prevent this if presentation is important to you.
- Chopped cilantro (¼ cup). It adds traditional Mexican flavor, but is optional because some people dislike it.
- Salsa (¼ cup). Adds flavor.
- Olive oil (1 tablespoon). For cooking the chorizo. You can also use avocado oil or vegetable oil.
- Salt & pepper to taste. Adds flavor.
- Red onion thinly sliced (optional).
- Sour cream (optional).
📝Instructions
Step 1. Add 1 tablespoon oil to a large non-stick skillet and heat over medium-high heat.
Remove chorizo to a plate and wipe skillet with a paper towel.
Step 2 (optional step). Return skillet to stove over low-medium heat. Add tortillas one at a time to dry skillet and heat until slightly browned and slightly toasted. Turn and brown the other side. Once browned, lay them out side-by-side on a baking sheet. Set aside.
This is an optional step. It adds flavor and presentation.
Cover eggs and cook until the yolks are set to your liking, about 4 minutes for a runny yolk and 6-7 minutes for a set yolk.
Step 6. Add red onion and avocado slices.
Step 7. Top with salsa, sour cream and cilantro.
💭 Tips
- To help control the spread of the egg white when cooking the eggs, spray the outer ring of a mason jar lid with cooking oil, lay the ring bottom down on the skillet (with the smaller hole facing up) and crack an egg inside the ring. Cover and cook until yolks are set to your preference. Use a small knife to loosen the eggs from the rings.
- As an alternative to a skillet, you can use a griddle (affiliate link) to cook the eggs. A griddle will give you more surface area to work with and allow you to cook more eggs at one time.
- If you don't like fried eggs or don't want to bother with the time it will take to cook them, you can scramble them instead. To scramble, add all 10 eggs to a large bowl, add a splash of milk and season with salt and pepper. Pour the eggs into the skillet over low heat, allow to cook for a minute or two, then drag a heat-proof spatula through the eggs, allowing the liquid to reach the bottom of the skillet, repeat this procedure until eggs are mostly set and slightly runny. Remove from heat. They will continue to cook from the residual heat from the skillet, so it's a good idea to remove them from the heat while they're still slightly runny so that they don't overcook. Assemble the tacos as instructed above, dividing the scrambled eggs evenly among the them.
❓ FAQs
What is the difference between a street taco and regular taco?
Street tacos are small tacos. They are made smaller to make it easier for a pedestrian, or "street traveler," to carry them around. This is how they got their name.
How long will these breakfast street tacos last?
Once assembled, they should be eaten right away. You can, however, cook the chorizo, chop the cilantro, slice the red onion, and shred the cheese a day ahead of time and store them in separate airtight containers in the fridge. Wait until the day you are going to serve the tacos to cook the eggs and slice the avocado (as the avocado will begin to brown as soon as it is cut open).
Are these breakfast street tacos healthy?
Yes, they are relatively healthy. They come in at less that 400 kcal each and contain 17g of protein. If you are concerned about saturated fat, you can try making them with turkey or chicken sausage instead of the chorizo, but bear in mind that they won't have as much flavor.
What is the history of street tacos?
According to Jeffrey M. Pilcher, professor of history at the University of Minnesota, the origins of the taco are really unknown. It is thought that the first tacos made their appearance at the end of the 19th century, with the smaller version (street tacos) eventually following thereafter.
More recipes to love ❤️.
- Breakfast Quesadilla
- Breakfast Nachos
- Steak and Eggs Hash
- Green Chile Breakfast Casserole
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Recipe
Breakfast Street Tacos
Author: Heavenly Home Cooking
These easy and tasty breakfast street tacos have more flavor than you can ever imagine. The toasted corn or flour tortillas, chorizo sausage, eggs, cheese, avocado, cilantro, and salsa combine to make one really amazing breakfast idea. They're also perfect for a Mexican-themed brunch party. This recipe is definitely a keeper. You can make them with fried or scrambled eggs whichever your preference. You can have these on the table in 30 minutes or less! Make the chorizo ahead and it will take even less time. Use gluten-free or low carb tortillas for diet-friendly options!
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Servings 10 tacos
Calories 352
Total Time 30 minutes mins
Ingredients
US Customary - Metric
- 1 lb. chorizo sausage
- 10 corn or flour tortillas street taco size
- 1 tablespoon butter
- 10 large eggs
- 1½ cup Mexican cheese blend shredded (Monterey Jack, cheddar, queso quesadilla & asadero cheese)
- 1 medium avocado sliced
- ¼ cup chopped cilantro
- ¼ cup salsa
- 1 tablespoon olive oil
- salt & pepper to taste
- red onion thinly sliced (optional)
- sour cream optional
Instructions
Add 1 tablespoon oil to a large non-stick skillet and heat over medium-high heat. Add chorizo to skillet, breaking it up with a wooden or heat-proof spatula. Stir and cook until no longer pink, about 8 minutes. Remove chorizo to a plate and wipe skillet with a paper towel.
Return skillet to stove over low-medium heat. Add tortillas one at a time to dry skillet and heat until slightly browned and slightly toasted. Turn and brown the other side. Once browned, lay them out side-by-side on a baking sheet. Set aside.
This is an optional step. It adds flavor and presentation.
Sprinkle cooked chorizo over the top of each tortilla. You can store any leftover chorizo in an airtight container in the refrigerator to use as you desire.
Then, turn heat to low and add butter to skillet. Once butter is melted, carefully crack 5 eggs into skillet. See notes below for a tip to help prevent egg whites from spreading. Cover eggs and cook until the yolks are set to your liking, about 4 minutes for a runny yolk and 6-7 minutes for a set yolk. Carefully place one egg on top of the chorizo on each tortilla.
Repeat with remaining 5 eggs.
Sprinkle cheese over the top, dividing evenly among tacos.
Add red onion and avocado slices.
Top with salsa, sour cream and cilantro.
Notes
Notes:
- To help control the spread of the egg white, spray the outer ring of a mason jar lid with cooking oil, lay the ring bottom down on the skillet (with the smaller hole facing up) and crack an egg inside the ring. Cover and cook until yolks are set to your preference. Use a small knife to loosen the eggs from the rings.
- As an alternative to a skillet, you can use a griddle to cook the eggs. A griddle will give you more surface area to work with and allow you to cook more eggs at one time.
- If you don't like fried eggs or don't want to bother with the time it will take to cook them, you can scramble them instead. To scramble, add all 10 eggs to a large bowl, add a splash of milk and season with salt and pepper. Pour the eggs into the skillet over low heat, allow to cook for a minute or two, then drag a heat-proof spatula through the eggs, allowing the liquid to reach the bottom of the skillet, repeat this procedure until eggs are mostly set and slightly runny. Remove from heat. They will continue to cook from the residual heat from the skillet, so it's a good idea to remove them from the heat while they're still slightly runny so that they don't overcook. Assemble the tacos as instructed above, dividing the scrambled eggs evenly among the them.
Nutrition
Calories: 352kcal | Carbohydrates: 18g | Protein: 17g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 237mg | Sodium: 1119mg | Potassium: 245mg | Fiber: 2g | Sugar: 2g | Vitamin A: 732IU | Vitamin C: 10mg | Calcium: 184mg | Iron: 3mg
📚 References and Further Reading
- "Where did the Taco Come From?" Katy June Friesen for Smithsonian Magazine.
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