Breakfast Street Tacos
- Level: Easy
- Yield: 4 servings (8 tacos)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 220
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 108
- Sodium
- 492
- Total: 25 min
- Active: 25 min
Ingredients
Salsa Verde:
3 tomatillos
1 jalapeno
1 clove garlic
1/2 cup chopped cilantro
Kosher salt
Avocado:
1 Hass avocado
1 lime, juiced
2 tablespoons olive oil
Kosher salt and fresh cracked black pepper
Pico de Gallo:
1 cup finely diced tomato
1/2 cup finely diced red onion
1 jalapeno, diced
1 tablespoon olive oil
1 lime, juiced
1/2 cup chopped cilantro
Chorizo and Eggs:
6 ounces fresh chorizo sausage (or 3 ounces dry chorizo)
6 large eggs
Plating:
Eight 6-inch corn tortillas
Olive oil, for warming
1/2 cup crumbled Cotija
Cilantro leaves, for garnish
1/2 cup hot sauce
4 lime wedges
Directions
- For the salsa verde: Place the tomatillos, jalapeno, garlic and cilantro in a blender. Season with salt and blend until the mixture is just chunky.
- For the avocado: Cut the avocado in half and remove the pit. Peel the skin and cut the flesh into medium-size pieces. Place the avocado in a bowl with the lime juice and oil. Season with salt and pepper. Stir lightly to mix.
- For the pico de gallo: Add the tomatoes and red onions to a bowl. Dice the jalapeno, add to the bowl and mix it all together. Add the oil, lime juice and cilantro. Season with salt and pepper.
- For the chorizo and eggs: Small dice the chorizo. Place in a large nonstick skillet over low to medium heat and cook until half crisp, about 7 minutes.
- Crack the eggs into a bowl and whisk until the whites and yolks are mixed well. Add it to the pan. Mix the eggs and chorizo together with a rubber spatula and cook until the eggs are soft, about 8 minutes.
- For the plating: Warm the tortillas on a griddle pan or in a medium skillet with a dash of oil for 10 seconds on each side. Place 2 on each plate. Divide the eggs, avocado, pico de gallo, Cotija and a few leaves of cilantro among the tortillas. Place the hot sauce and salsa verde in 2 separate ramekins. Garnish with the lime wedges.