Breakfast Tacos with Chorizo & Eggs

Step 1

Crack all 4 eggs into a small bowl and whisk with a fork until the yolks and whites are fully blended and uniform in color, about 30 seconds.

Step 2

Cut the lime in half so you have two wedges for squeezing juice onto the tacos at the end.

Step 3

Place the stack of corn tortillas on a microwave-safe plate, cover them with a damp paper towel, and microwave on high for 45 seconds to make them warm and soft.

Step 4

Place a 10-inch skillet on the stove and turn the heat to medium-high; when the pan is hot (you can flick a drop of water and it should sizzle immediately), add the chorizo broken into small bite-sized pieces.

Step 5

Cook the chorizo, stirring and breaking it apart with a wooden spoon every 10 seconds, until it is no longer pink and the edges are browned and crispy, about 5 minutes total.

Step 6

Pour the whisked eggs directly into the skillet with the chorizo and let them sit undisturbed for 8 seconds so the bottom layer can set slightly.

Step 7

Gently push the cooked egg from the edges toward the center of the skillet using a rubber spatula, tilting the pan slightly so uncooked egg slides to the empty edges; repeat every 8 seconds until no liquid egg remains, about 2 minutes.

Step 8

Immediately sprinkle the shredded cheddar cheese over the scrambled eggs and remove the skillet from heat; stir gently once so the residual heat melts the cheese, about 15 seconds.

Step 9

Lay a warm corn tortilla flat on your work surface and spoon about 2 tablespoons of the chorizo-egg-cheese mixture into the center of the tortilla.

Step 10

Scatter a pinch of fresh cilantro leaves (about 1 teaspoon per taco) on top of the chorizo-egg mixture.

Step 11

Fold the tortilla in half so the filling is enclosed inside and the edges meet, creating a half-moon shape.

Step 12

Repeat steps 9 through 11 with the remaining 5 tortillas and filling until all 6 tacos are assembled.

Step 13

Arrange the tacos on two plates, about 3 tacos per plate, placing them upright so the filling is visible.

Step 14

Spoon salsa (about 2 tablespoons per plate) into a small dish on the side of each plate so you can dip as you eat.

Step 15

Place a lime wedge on each plate so you can squeeze fresh citrus over the tacos just before eating.