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Chorizo and Potato Breakfast Tacos

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 Tacos

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
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve immediately with salsa or hot sauce on the side.

Notes

  • 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.