Chorizo and Potato Breakfast Tacos

Breakfast tacos are the ultimate way to start the day, and this chorizo and potato version is packed with bold flavors and hearty ingredients. If you love a satisfying, savory breakfast, these tacos will quickly become your go-to morning meal. With crispy potatoes, spicy chorizo, and soft scrambled eggs, every bite is a perfect balance of texture and taste.

One of the best things about breakfast tacos is how versatile they are. You can customize them with your favorite toppings, from fresh avocado slices to a sprinkle of cheese or a drizzle of hot sauce. They’re easy to make, filling, and ideal for busy mornings or a weekend brunch spread.

The combination of chorizo and potatoes is a classic one, often found in Mexican-inspired breakfasts. The spicy, smoky flavor of chorizo pairs perfectly with crispy, golden-brown potatoes, creating a taco filling that’s both rich and comforting. Adding fluffy scrambled eggs and warm tortillas makes this dish even more irresistible.

If you’re meal-prepping for the week, these tacos are a great choice. You can prepare the chorizo and potatoes ahead of time, store them in the fridge, and quickly assemble tacos in the morning. They also reheat well, making them perfect for grab-and-go breakfasts.

Another reason to love this recipe is its balance of flavors and textures. The chorizo adds a deep, spiced richness, while the potatoes bring a crispy contrast. Soft eggs add a creamy element, and when wrapped in a warm tortilla, everything comes together beautifully.

You can also make this recipe your own by switching up the ingredients. Try using sweet potatoes instead of regular potatoes for a hint of natural sweetness or swap the chorizo for turkey or plant-based chorizo for a lighter option. The possibilities are endless!

Tacos aren’t just for lunch or dinner—this recipe proves that they belong on the breakfast table too. Whether you’re cooking for yourself, your family, or a group of friends, these breakfast tacos are sure to impress. Pair them with a hot cup of coffee or a refreshing glass of orange juice for the perfect morning meal.

So, if you’re looking for an easy yet flavorful way to switch up your breakfast routine, these chorizo and potato breakfast tacos are a must-try. With just a few ingredients and simple steps, you can enjoy restaurant-quality tacos from the comfort of your home.

Servings

Serves: 4 (makes 8 tacos)

Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

• 8 small flour or corn tortillas
• 1/2 pound Mexican chorizo, casing removed
• 2 medium russet potatoes, diced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• 4 large eggs, lightly beaten
• 1/4 cup milk (optional, for fluffier eggs)
• 1/2 cup shredded cheese (cheddar, cotija, or Monterey Jack)
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion
• 1 avocado, sliced
• Salsa or hot sauce, for serving

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes, season with salt, pepper, and smoked paprika, and cook for 12-15 minutes, stirring occasionally, until crispy and golden brown. Remove from the pan and set aside.
2. In the same skillet, add the chorizo and cook over medium heat, breaking it apart with a spoon. Cook for about 6-8 minutes, until browned and cooked through. Remove from heat and set aside.
3. In a separate pan, heat 1 tablespoon of olive oil over medium-low heat. Pour in the beaten eggs and milk (if using). Gently scramble the eggs until just set, then remove from heat.
4. Warm the tortillas in a dry skillet or directly over an open flame for about 10-15 seconds per side, until soft and slightly charred.
5. Assemble the tacos by layering potatoes, chorizo, and scrambled eggs in each tortilla. Top with shredded cheese, diced red onion, chopped cilantro, and avocado slices.
6. Serve immediately with salsa or hot sauce on the side.

Tips

• For extra crispy potatoes: Let them cook undisturbed for a few minutes before stirring to achieve a golden-brown crust.
• Make it dairy-free: Skip the cheese and milk or use dairy-free alternatives.
• Add more veggies: Toss in sautéed bell peppers or spinach for extra nutrients and flavor.
• Warm the tortillas properly: Heating them over an open flame adds a delicious smoky char.
• Storage tip: Store leftover chorizo and potatoes separately in airtight containers in the fridge for up to 3 days. Reheat before assembling tacos.

Summary

These chorizo and potato breakfast tacos are the perfect way to start your day. Packed with bold flavors, crispy potatoes, and fluffy scrambled eggs, they’re easy to make and endlessly customizable. Whether for a quick weekday breakfast or a weekend brunch, they’re sure to become a household favorite.