Mexican Chorizo Breakfast Tacos

This summer, who wants to be in the kitchen? Fire up the barbecue…for breakfast!

  • Prep time: 15 min
  • Makes: 12 tacos
  • Cook time: 20 min

Nutritional Information

Per Serving (1 taco with salsa)

  • Calories
    240 mg
  • Fat
    13 g
  • Saturated Fat
    4 g
  • Cholesterol
    20 mg
  • Carbohydrates
    20 g
  • Fibre
    5 g
  • Sugar
    2 g
  • Protein
    12 g
  • Sodium
    430 mg
  • Potassium*
    400 mg
  • Iron
    2.0 mg
  • Calcium
    75 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


12 small corn or wheat flour tortillas (6-inch/15 cm)
1 carton / 500 g Egg Creations Fat Free Garden Vegetable, well shaken
1 tsp / 5 ml ground cumin
1/2 pound / 250 g fresh chorizo sausage, casings removed and crumbled
pinch each salt and pepper (or to taste)
1 large avocado, sliced
1/2 cup / 125 ml chopped onion
1/3 cup / 75 ml chopped cilantro
1 tsp / 5 ml paprika
2 tbsp / 30 ml lime juice
2 tsp / 10 ml vegetable oil
2 cup / 500 ml diced tomatoes or halved grape tomatoes


  1. Toss tomatoes with onions, cilantro, lime juice and vegetable oil; season with salt and pepper (adjust to taste). Set aside.

  2. Preheat a large, oiled cast-iron pan on the grill set to medium (375°F/190°C). Add sausage, cumin and paprika; cook, stirring often until browned.

  3. Pour eggs into skillet and cook until softly set. Remove from heat and keep warm.

  4. Meanwhile, wrap tortillas in foil and place over an indirect burner on the grill until warm.

  5. Divide chorizo-egg mixture among warm tortillas and garnish with reserved salsa and avocado slices.


  1. Use mild or spicy chorizo depending on your heat preference.

  2. For a fresh, lower carb alternative, replace corn tortillas with lettuce leaves.

This recipe was made with:

Egg Creations Fat Free Garden Vegetable

An even more delicious way to eat your vegetables.

Learn More

Tips: Hard Boiled

To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.

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