Weekend-worthy chorizo breakfast tacos that scream Sunday brunch from the rooftops. Spicy chorizo gets wrapped in an unapologetically innovative breakfast taco shell and topped with whatever you choose. Will you go zingy pickled red onions? Cool guac? Fresh herbs? The world is your oyster! (Taco?)
My chorizo recipe has been a long time popular staple on the blog. It's one of our base recipes that we make in bulk and freeze in our house, so that we have it on hand when the mood strikes. Or, when we want to make breakfast tacos.
That's the beauty of meal prep (or rather, what I call 'ingredient prep'): you do things like buy meat in bulk, season it while it's raw, freeze it up, and then you can just pull it out and cook it. up, no seasoning needed.
Now, let's talk tacos, shall we?
How to make chorizo
Chorizo is a type of seasoned pork sausage. I prefer to make mine myself, as most traditional store-bought versions contain sugar and other chemicals or non-natural additives.
You can find my recipe for homemade chorizo here.
If you want to make a leaner version of chorizo, you could use either ground turkey or ground chicken. If you do use either of those, I would trim down the spices (particularly the hot sauce and cayenne) just a touch.
Both ground turkey and ground chicken are a bit leaner, milder in flavor meats than pork, so the spices could potentially overwhelm it if you use the same volume.
How to make these paleo taco shells
There are lots of grain-free taco shell recipes out there. Most of them either involve many ingredients, or are just 7 different kinds of gluten free flours. I thought to myself, "self, there has to be a way to make an easier breakfast taco."
So, one night, at 10:30pm, Brandan walked into the kitchen and said, "what are you doing?" And I said, "I'm making a breakfast taco, what does it look like I'm doing?"
Because all great ideas are made in the kitchen at 10:30pm at night, right?
I wanted them to be simple. I wanted them to be minimal ingredients. And I wanted them to fit into the breakfast space.
Ready? You're going to whisk one egg in a bowl. Then you're going to add 2 teaspoons of cassava flour to the bowl and whisk it in as well.
It's going to look lumpy and weird. It's ok. Just trust the process.
You'll heat a pan over medium-high heat. Once it's warm, add a small dab of avocado oil or other high heat cooking oil in the pan. Once it's glistening, scrape the batter you made into the pan, spread it gently into a taco-sized shell, and let it cook for 1-2 minutes. Flip, cook for just a few seconds more, and then remove to a plate.
If your pan is too hot, it will cook too fast, and the edges will look all wavy like this:
Keep in mind these cook fast. They only need a minute or two in the pan. If you overcook them, they will get rubbery - it is an egg, after all. Think about over cooked scrambled eggs - blech. Keep it quick and soft.
If your pan isn't too hot, you'll get a small round circle, that you can then spread out a little bit to get a slightly bigger taco shell like this:
Now, this recipe is for a batch of tacos to serve a few people, so you can just put all your eggs and cassava flour in a high speed blender and pulse until they are combined. It'll be a little less lumpy, and you'll just pour out a bit for each shell that you make.
I'm sure some of you are going to ask, "can I use something as a substitute for cassava flour?" I'm sure you could, but I haven't tested anything else just yet. If you're up for experimentation, you might try 1 teaspoon of coconut flour and let it sit for 5 minutes or so.
I do not think almond flour would work. Arrowroot and tapioca flours would likely both get too gummy.
I really like cassava flour for thickening things like my Beef Beans and Broccoli as well as my Beef Stew. So, if you invest in some, we use it in small amounts around here, and there's lots of other things you can use it in! I use this one from Thrive Market (their store brand), but I have also heard really good things about this one from Otto's Naturals.
Ok, so you've made your chorizo, and you've made your shells. Now it's taco time!
You'll fill each shell with a bit of chorizo. I like to be sure to serve them with fresh slices of lime on the side, too!
I chose to just go for egg taco filled with chorizo, and go straight to toppings. That said, you could add some crispy potatoes in the mix, or some peppers and onions.
You could even make a chorizo hash with chorizo, potatoes, peppers, and onions, then scoop that into the egg taco as an alternative to the traditional hash with a fried egg on top!
What to top chorizo breakfast tacos with
You're not going to want to eat just eggs and chorizo. (Or maybe you do, but if that's the case I'm not sure why you bothered with the taco and didn't just make a scramble!)
We all know that tacos in general are the best because of the different stuff you can put on top of them. I love topping these with some fresh cilantro, a squeeze of lime, and some of my pickled red onions.
These tacos + all👆those toppings? Count me in!👌
Less spicy/kid friendly version
I've got a kid, so I'm familiar with the "it's too spicy" chorus. And really, this does bring a bit of heat. If the chorizo is too spicy for you or your kids, I get it! Some days it's too spicy for me, too.
My homemade breakfast sausage makes a great alternative savory filling for these tacos. It tones down the spice and makes them appealing to all palates.
When I served them for the first time, I served Brandan the chorizo and Slater the breakfast sausage, and everyone was happy.
May your Sundays be filled with sweatpants, messy hair, hot coffee (or pair with the perfect dirty chai latte), and delicious chorizo breakfast tacos!
- 10 eggs, whisked
- ¼ cup + 8 teaspoons cassava flour
- 1 tablespoon avocado oil
- 1 pound chorizo sausage
- 1 lime, sliced into wedges
- In a large skillet over medium-high heat, cook your chorizo if you haven't already.
- While that's cooking, whisk the eggs and the flour together in a bowl. It might look weird and lumpy, this is ok. You can also put them together in the blender and pulse a few times to make the batter!
- Heat a skillet over low-medium heat. (more on the low
- Once the pan is hot, add a little bit of avocado or other high heat cooking oil to the pan.
- Once the oil is warm, add a large spoonful of the egg mixture to the oil and gently spread into a circle. Cook 1--2 minutes, flip, and cook a few seconds more.
- Remove from the pan and repeat the process until all taco shells are cooked.
- Once your taco shells are cooked, plate the taco shells, fill each with a generous spoonful of the cooked chorizo, and add your toppings of choice!
Topping options that I love for these tacos:
- pickled red onions
- fresh cilantro
- lime slices
If your pan is too hot, when you pour the egg mixture in the edges will "flute" or get wavy and un-uniform. It won't change the taste of the taco at all, but it won't be round like a taco shell. It's better to err on the side of caution, keep the pan low, and let it cook slowly! It shouldn't really sizzle when it hits the pan.
Looking for a less-spicy option? My homemade breakfast sausage recipe is a great alternative to the chorizo for a milder breakfast taco.
Nutrition Information:Yield: 10 Serving Size: 2
Amount Per Serving: Calories: 287Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 226mgSodium: 632mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 17g