Ingredients
1 tbsp olive oil
1 cup crumbled plant-based chorizo
3 large eggs
1/4 cup shredded mozzarella cheese
4 small corn tortillas
1/4 cup chopped fresh cilantro
2 tbsp guacamole or sliced avocado
1 tbsp lime juice
2 tbsp salsa
Instructions
Heat olive oil in a skillet over medium heat. Add plant-based chorizo, cook 5-7 minutes until browned.
Whisk eggs in a bowl, pour into skillet. Cook 3-4 minutes until set, gently stir to scramble.
Warm tortillas in a dry skillet 30 seconds per side. Assemble tacos by topping with chorizo, eggs, and cheese.
Sprinkle with cilantro, add avocado, lime juice, and salsa. Serve immediately.
Notes
Use vegan cheese for dairy-free option
Chorizo can be made ahead and refrigerated
Substitute tomatoes and onion for salsa if preferred
Leftovers refrigerate for 2 days
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Breakfasts
- Method: Stovetop
- Cuisine: Mexican/Tex-Mex
- Diet: Plant-Based Friendly
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 145mg