Gluten Free Breakfast Tacos
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Learn more →Ingredients
4 servings
For the tacos
- 8 small flour tortillas (6-inch)
Chef's tipWarm briefly before folding to improve flexibility. - 8 oz fresh mexican chorizo, casings removed
- 8 large eggs
- 3 tbsp whole milk
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp unsalted butter
- ¾ cup shredded cheddar cheese
For the pico de gallo
- 3 roma tomatoes, finely diced
- ¼ white onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp kosher salt
For serving
- 1 avocado, sliced (optional)
- hot sauce, to taste (optional)
Instructions
- 1
In a medium bowl, combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Stir to combine and set aside while you prepare the remaining components.
- 2
Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer to a plate and set aside, leaving any rendered fat in the skillet.
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