It is no secret that we love TexMex and these 15 Minute Breakfast Tacos are perfect for today, Taco Tuesday and starting our day out right! These are fresh, spicy, and absolutely loaded with flavors! I used a fried egg because the yolk creates an additional sauce, but you can easily scramble the eggs or even top with a poached or soft boiled egg.
If you can get homemade corn tortillas are up to making them they really do make a difference. No worries though, there’s such good corn tortillas in the local grocery stores.
Literally, everthing we want is in one bite – eggs, corn tortillas, lots of cheese, green chile, chorizo, potatoes, and guacamole! Yummy!
The guacamole is so easy to make too! I just mashed avocado, added salt, pepper, garlic powder to taste and squeezed in some fresh lemon juice. You can actually shorten the time if you have already prepared guacamole on hand.
15 Minute Breakfast Tacos
Breakfast tacos are an absolute favorite of ours. When my son was in college in the Austin area, I think he lived on tacos, especially breakfast tacos. They live in Austin again and have access to the best tacos and TexMex around. You can’t go to Austin without having a breakfast taco or some kind of TexMex, right? Austin is the home of the breakfast taco! Check out the story in this link: https://austin.eater.com/2016/2/19/11060078/breakfast-taco-austin-history
15 Minute Breakfast Tacos
Looking for more Breakfast Taco recipes? Here’s a different recipe on the blog for you to try: https://the2spoons.com/sausage-potatoes-eggs-and-cheese-breakfast-tacos/
Here’s the recipe! Buen Apetito!
15 Minute Breakfast Tacos
Ingredients
- 1 Large baking potato, diced small
- Oil for cooking potatoes
- 1 Cup Good Mexican chorizo
- 2-4 Tbsp Green chile like hatch
- 4 Eggs
- 1 Cup Cheese of your choice, I used Muenster this time
- 1/2-1 Cup Guacamole
For the Guacamole
- 1 Ripe avocado
- Salt and pepper to taste
- Juice of one lemon or to taste depending on the size
- Garlic powder to taste
Instructions
- Add a thin layer of oil to a non stick skillet and heat to medium high. Add the potatoes, start them to sizzle and cook then reduce heat, add a lid and cook until soft. Remove lid, raise the heat and cook until starting to brown. Push the potatoes to one side, add the chorizo breaking up. Cook through until done, combining with the potatoes. When cooked through, mix in the green chile and set aside. Heat a skillet for frying your eggs and heating your tortillas. Cook your eggs to your desired doneness and top with a little cheese. Remove from heat, put a lid on to stay warm while you assemble your tacos. Add a little oil to your pan and heat your tortillas on high heat turning when they start to puff. Don’t brown, they’ll get hard. Remove to your plates, top with your potato, chorizo, Chile mixture, add a little cheese, top with your eggs, and top with a serving of guacamole! Buen Apetito!
For the Guacamole
- Mash the avocado with a fork. Add salt, pepper, and garlic powder to taste. Add the desired amount of lemon juice.