Crispy Potato & Chorizo Breakfast Tacos

Breakfast tacos trace their roots to Tex-Mex border kitchens, where warm tortillas cradle bold morning fillings. Crispy potatoes and spicy Mexican chorizo make this skillet version especially satisfying with soft eggs.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 540 cal
• 24g protein
• 42g carbs
• 32g fat
• 7g fiber

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Ingredients

• 1 lb Yukon Gold potatoes, 1/2-inch dice
• 1 1/4 tsp, divided kosher salt
• 3 Tbsp avocado oil or neutral oil
• 8 oz Mexican chorizo, casings removed
• 1/2 yellow onion, diced
• 6 large eggs
• 1/4 tsp black pepper
• 8 corn tortillas
• 1 large avocado, sliced
• 1/4 cup fresh cilantro leaves
• 1/3 cup crumbled cotija or queso fresco
• for serving lime wedges
• for serving hot sauce

Instructions

1. 1Place the diced potatoes in a microwave-safe bowl, cover, and microwave on high for 4 minutes to par-cook; they should be just starting to soften. Season with salt.
2. 2Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add the potatoes in a single layer and cook undisturbed for 3 to 4 minutes until a deep golden crust forms on the bottom. Flip and continue cooking, stirring occasionally, until crispy all over, 8 to 10 minutes total. Transfer potatoes to a plate.
3. 3Add the remaining oil to the same skillet. Crumble in the chorizo and diced onion; cook, breaking the meat into small pieces, until the chorizo is browned and cooked through and the onion is soft, 5 to 7 minutes.
4. 4Return the crispy potatoes to the skillet and toss with the chorizo mixture. Taste and adjust salt if needed. Reduce heat to low to keep warm.
5. 5In a bowl, whisk the eggs with remaining salt and black pepper. Push the potato-chorizo mixture to one side of the skillet (or use a second pan). Pour the eggs into the empty space and gently scramble until just set and still slightly glossy, about 2 minutes. Fold everything together.
6. 6Warm the corn tortillas directly over a gas flame for 15 to 20 seconds per side until lightly charred and pliable, or wrap in a damp towel and microwave 30 seconds.
7. 7Fill each tortilla with a generous scoop of the potato-chorizo-egg mixture. Top with avocado slices, cilantro, and crumbled cotija.
8. 8Serve immediately with lime wedges and hot sauce so everyone can customize the heat and brightness.