Soft-Scramble Chorizo Breakfast Tacos with Avocado Crema

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 8 oz fresh Mexican chorizo
• 8 large eggs
• 8 small corn tortillas
• 1 large ripe avocado
• 1/4 cup sour cream or Greek yogurt
• 1 lime
• 1/4 cup chopped fresh cilantro
• 3/4 cup shredded Monterey Jack
• 1 tbsp butter
• to taste kosher salt and black pepper
• for serving hot sauce

Instructions

1. 1Remove chorizo from casings if needed and crumble into a large 12-inch nonstick skillet over medium heat. Cook 6–8 minutes, breaking it up with a wooden spoon, until fully browned, crispy in spots, and the fat has rendered. Transfer chorizo to a plate, leaving fat in the pan.
2. 2While the chorizo cooks, mash the avocado in a small bowl with sour cream, juice of half the lime, salt, and chopped cilantro until creamy but still slightly chunky. Taste and adjust lime or salt.
3. 3Warm the corn tortillas: wrap the stack in a damp paper towel and microwave 45–60 seconds, or char each side 20 seconds directly over a gas flame until pliable and lightly blistered. Keep wrapped in a clean towel.
4. 4Crack the eggs into a bowl, add a generous pinch of salt and several grinds of pepper, and beat with a fork just until the yolks and whites are combined—no need to make them frothy.
5. 5Return the skillet with chorizo fat to medium-low heat and add the butter. When melted, pour in the eggs. Let them sit 20 seconds, then slowly push and fold with a spatula from the edges toward the center.
6. 6Continue gentle folding for 2–3 minutes total until the eggs form soft, glossy curds that still look slightly wet—they will finish cooking off-heat. Immediately fold the cooked chorizo and half the cheese back into the eggs.
7. 7Build tacos: spoon the soft scramble into warm tortillas, top with remaining cheese, a spoonful of avocado crema, extra cilantro, a squeeze of remaining lime, and hot sauce. Serve right away while the eggs are still creamy.