Recipe courtesy of Kelsey Nixon
Episode: Tacos
Print
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Pico de Gallo with Avocado: 
  • 8 ounces plum tomatoes, seeded and chopped (about 3 tomatoes)
  • 3 tablespoons lime juice (2 to 3 limes) 
  • 2 tablespoons fresh cilantro leaves, chopped
  • 1 clove garlic, minced
  • 1/2 ripe avocado, halved, pitted and chopped 
  • Kosher salt and cracked black pepper 
  • 1/4 medium red onion, chopped
  • Kosher salt and freshly cracked pepper 
Breakfast Tacos:
  • 1 tablespoon vegetable oil
  • 8 ounces fresh Mexican-style chorizo sausage, casing removed (about 6 links)
  • 4 ounces new potatoes, peeled and diced into 1/2-inch cubes (about 2 medium) 
  • 6 large eggs
  • Four 6-inch flour tortillas
  • 1 cup white Cheddar, grated
  • 1/4 cup sour cream or crema
  • Hot sauce, for serving

Directions

Watch how to make this recipe.

For the pico de gallo: Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.

For the tacos: Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Breakfast Tacos

Recipe courtesy of Amy Cao

Breakfast Bake

Recipe courtesy of Jamie Deen

Mini Biscuit Breakfast Sandwiches with Spicy Frittata

Recipe courtesy of Cooking Channel

Breakfast Pizza

Recipe courtesy of Giada De Laurentiis

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here