You don't have much time, but you want a healthy, homemade breakfast? These Easy Texas Breakfast Tacos come together in 15 minutes, and they're loaded with healthy, gluten free Texas-style Mexican flavor... a perfect way to start your day! #tacoTuesday
👩🏻🍳 Tamara Talks - About Breakfast Tacos
My most recent recipe/post was a healthy homemade chorizo sausage recipe. These easy gluten free tacos are a follow up to that recipe.
Healthy Texas Breakfast Tacos are probably the most frequent "recipe" prepared at Andersen casa. Rarely does a weekend pass that my husband Mark doesn't make them on Sunday morning before choir practice and church. Yes. My husband makes breakfast on Sunday mornings.
If truth be told, these tacos may not qualify as a "recipe," but don't tell anyone! 😉 Obviously, eggs, chorizo, and gluten free corn tortillas are necessary. Beyond those 3 ingredients, be creative. You'll find breakfast tacos toppings further down in the post, so keep scrolling!
I think I've been eating some version of chorizo and egg tacos since I began eating solid food as a toddler. Lol. They're so Quick. Easy. Healthy. Do say you'll read on and give them a try!
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- lean chorizo - I love my homemade chorizo, and often have a package in the refrigerator or freezer. However, my local market has a really lean chorizo that is in house made. It leaves no greasy residue in the skillet. Avoid the plastic tube of chorizo as these tend to be mostly flavored fat...
- eggs - We use 2 eggs per person.
- tortillas - I ALWAYS prefer corn tortillas. I love their texture and flavor, and they're half the calories. The choice is yours.
- fresh toppings - Keep it as simple as you'd like. We often have just the eggs and chorizo! On a relaxing morning, avocado, cilantro, cotija, jalapeño, lime wedges, salsa, asadero or Mexican blend cheese, chopped scallions, thin sliced radishes are all great options.
To prepare these Quick Chorizo and Egg Breakfast Tacos simply:
- Prep garnishes as the rest of the recipe comes together VERY QUICKLY!
- Brown the chorizo in a good-sized skillet. If it's super lean like mine is, spray the pan with cooking spray first.
- I never have any grease in my pan, so I add the beaten eggs right in with the chorizo. If you have accumulated some grease, you may want to remove the browned chorizo to a towel-lined bowl, wipe the pan, and add the chorizo back in with the eggs.
- Cook, stirring occasionally, until the eggs are cooked through. Don't dry them out!
- Warm the tortillas in a tortilla warmer or on a hot dry pan.
- Fill warm tortillas about ⅔ full with chorizo and eggs.
- Fill with desired toppings, and enjoy!
First, I hope you see the flexibility of this "recipe." (Remember, I use that term loosely). It is extremely liberating to feel confident in adding, subtracting, and substituting when cooking. Need some examples?
You don't have lean chorizo? Try adding some smoky crumbled bacon, diced ham, or leftover carnitas.
Rarely (if ever) do I use flour tortillas for anything. One 6" flour tortilla has 90 calories as opposed to 50 calories in the same size corn tortilla. This is just my personal preference. See corn versus flour tortillas for more nutritional information.
You're following a plant-based diet? You can still make these (as I have). Try substituting seasoned black beans or pintos for the chorizo. I have even used my vegan borracho beans on occasion.
Reducing carbs? Omit the tortilla, and do this in a bowl. My husband and I have been skipping the tortillas lately. At 50 calories and 20+ grams of carbohydrates each, skipping them does add up.
Sometimes I add salsa, and sometimes I don't. I find chorizo adds so much flavor, salsa is a little redundant. However, if I sub black beans for the chorizo, salsa verde is awesome.
No. I consistently stick to the 2 eggs and 2 ounces lean chorizo per serving. I don't care for chorizo and egg tacos with leftover chorizo and eggs. Admittedly, I did eat them leftover on photo day because I felt I needed to make a larger quantity for reference purposes. 😂
As we kick off 2020, I'm focused on making healthy choices, imbibing less, exercising even more, and creating lots of interesting and healthy recipes... I hope you'll join me!
Easy Texas Breakfast Tacos
- 4 ounces lean chorizo
- 4 eggs beaten
- 4 to 6 to rtillas
- garnishes: avocado cotija (or other cheese), salsa, radishes, lime wedges, jalapeños, etc.
- Prepare your garnishes.
- Brown the chorizo. Drain grease (if there is any).
- Add beaten eggs right in with the chorizo. Cook, stirring occasionally, until the eggs are cooked through. Don't dry them out!
- Warm tortillas by your preferred method.
- Fill corn tortillas about ⅔ full with the chorizo and eggs. Garnish as desired.
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.