Breakfast Tacos

I've been craving tacos and mexican food lately, so I recently whipped up my favorite breakfast tacos. Another quick, simple, delicious meal that can be ready in under 30 minutes.

Easy Chorizo Breakfast Tacos:
Serves 2
Prep Time: 10-15 minutes
Cook Time: 10-15 minutes

• 4 corn or flour tortillas
• 1/4-1/2 lb. chorizo
• 3 eggs
• 1 ripe avocado
• Handful of fresh cilantro
• Pico de gallo
• Shredded cheese of your choice 
• Shredded potatoes or frozen shredded hash browns (if you want to make homemade hash browns, you must do that first and see **** step below. If not, follow instructions below)
• Any other taco toppings that you like - sour cream, diced onions, etc. 

1. Saute frozen hash browns in oil (whatever you have - EVOO, vegetable oil, avocado oil) on the stove or bake in oven according to instructions on the bag. I like to season my hash browns up a bit with salt, pepper, a little garlic powder, and a little paprika. 

2. Prep toppings - slice avocado, tear cilantro leaves off the stems, get out your pico, etc. 

3. Decide what you want to do with your tortilla shells - you can either microwave them to warm them up a bit or you can throw them on a pan to "toast" them to a degree. This kind of crisps up the outside of the shell while warming them a bit, too. I like them this way!

4. Begin to brown chorizo in a pan on the stove. Set aside when done. Chorizo is definitely oily. If the meat is greasier than you'd like, put a couple paper towels in a bowl and dump your cooked chorizo in there to strain off 

5. Crack your eggs into a bowl, season with salt and pepper. I am currently on a no dairy diet so I add a little water to my eggs, but you can add milk or even half & half for super creamy scrambled eggs. 

6. Scramble your eggs & when they are juuuuuusssttt about done, add in the chorizo and finish scrambling. 

7. Assemble your taco! Potatoes first, chorizo/egg mixture, and your toppings in the preferred order.

8. Enjoy!! :)

****If you'd like to make homemade hash browns, follow these steps. They are SO good, but this is definitely a bit more time consuming and increases your prep & cooking time from about 20 minutes to more like 30-40 minutes. 

1. Wash and peel 1-2 potatoes (depending on size, I would do one large potato for 2 people or 2 small potatoes).

2. Shred potatoes and add shreds to a bowl. 

3. Add enough cold water to the bowl to cover the potato shreds. Soak in water for about 10-12 minutes. Why? This removes many of the starches from the potato so that when you begin cooking, they crisp up nicely!
4. Add a tablespoon or two of oil to a pan and heat. Once your oil is hot, swirl the oil in your pan to evenly coat the pan, spread your hashbrowns evenly in the pan and crisp. On the side facing up, season with salt, pepper, a little garlic powder, and a little paprika.
5. Once the first side is crisp, use a spatula to cut into chunks in the pan and flip. Brown the other side to your liking.