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Seriously cheesy breakfast tacos

Yields2 ServingsTotal Time15 mins

Breakfast tacos were never something I made until I moved to Los Angeles. They are  now our go to breakfast for friends! Go heavy on the cheese to ensure ultimate  indulgence.

Ingredients checklist
 4 flour tortillas
 2 tbsp olive oil 
 100 g good quality chorizo, diced
 25 g butter 
 4 eggs. beaten 
 100 g vintage cheddar, grated
 4 tbsp Jalapeno relish
 4 spring onions, thinly sliced 
 Small handful fresh coriander leaves 
 Hot sauce, to serve 
 Sea salt and freshly ground black pepper 

Heat one tablespoon of the oil along with the chorizo and toss in the pan for 1-2  minutes until they pick up a little colour, set aside on a plate


Wipe the pan clean and  add the remaining tablespoon of oil along with the butter to the pan, once the butter  has melted add the eggs. Season.


Cook gently, stirring, until just set. This will only take  a minute, or less. Set aside.


Place tortillas onto the pan and spread over 1 tablespoon of  the relish along with a quarter of the chorizo, eggs and cheese onto one half of the  tortilla, folding the other half on top.


Toast for a minute on each side until golden and  the cheese has melted. Repeat with the remaining three tortillas.


To serve sprinkle with spring onions, coriander and a drizzle of hot sauce. 

Nutrition Facts

Servings 2