Rye Free Breakfast Tacos

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the tacos

8 small flour tortillas (6-inch)
Mission Burrito Flour Tortillas - 8 count, 20 oz Mission Carb Balance Super Soft Flour, 8 Tortilla Wraps, 12 oz La Banderita Tortillas Flour Family Pack Bag 20 Count - 22.5 Oz La Banderita Soft Taco Flour Tortillas 16 oz, 10 ct Guerrero Tortillas Flour Soft Taco De Harina Caseras Bag 10 Count - 20.83 Oz
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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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