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  • Prep
    15 min
  • Total
    25 min
  • Serving

Chorizo and Avocado Breakfast Tacos


  • 4 eggs
  • 1 mL (1/4 tsp) sea salt
  • Freshly ground black pepper
  • 15 mL (1 tbsp) extra-virgin olive oil
  • 125 mL (1/2 cup) diced dry chorizo sausage (see note)
  • 125 mL (1/2 cup) halved cherry tomatoes
  • 2 green onions, minced
  • 1 garlic clove, minced
  • 1 avocado
  • 15 mL (1 tbsp) lime juice (about 1 lime)
  • 8 small corn or wheat tortillas
  • Dairyland sour cream
  • Saputo Taco Nacho shredded cheese


  1. In a bowl, whisk the eggs together and season with salt and pepper. Set aside. 
  2. In a large skillet set over medium heat, heat the olive oil. Add the chorizo and sauté about 2 minutes, until golden and crisp. Add the cherry tomatoes, green onions, and garlic, and cook for 2 minutes. Lower the heat to medium-low and add the eggs. Cook, stirring from time to time. Keep warm.
  3. Peel and pit the avocado. Dice and drizzle with lime juice. Warm the tortillas. Spread each tortilla with a spoonful of sour cream, then top with some of the egg and chorizo mixture. Garnish with shredded cheese and avocado. Serve immediately.

Note: You can replace the dry chorizo with two links of fresh Italian sausage, casings removed. Instead of adding chorizo, add the sausage links and sauté, breaking them up with a wooden spoon, until cooked through, about 5 minutes. Continue with the recipe as indicated.

Dairyland products in the recipe