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One of our all time favourite breakfasts. There are loads of breakfast tacos recipes out there but we think these are a real crowd pleaser. Go the extra mile by making your own soft flour tortillas in advance… Your breakfast tacos will never fail to impress.

Our flour tortilla recipe here is a simple, easy way to make sure your breakfast tacos are fresh. You can even make them in advance. Just put them in the fridge and microwave under a damp cloth to bring them back to life.

The central components of our breakfast tacos include chorizo, scrambled eggs and the tortillas. What you garnish with is really up to you. We’ve chosen guacamole, sour cream, salsa and herbs (coriander/cilantro and chives).

Breakfast Tacos

Breakfast Tacos

These Mexican inspired breakfast tacos are a really fun way of spicing up your breakfast. Add extra spice or keep it mild, it's completely customisable!
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Prep Time 30 minutes
Cook Time 15 minutes
Making the tortillas fresh ahead of time 2 hours 45 minutes
Total Time 3 hours 30 minutes
Course Breakfast
Cuisine Mexican
Servings 4 people
Calories 1105 kcal


For the tortillas

  • 300 g plain flour
  • 50 g olive oil
  • 200 ml warm water
  • 15 g unsalted butter
  • 1 tsp flaked sea salt
  • 1 tsp baking powder

For the eggs

  • 8 medium eggs
  • 30 g unsalted butter
  • 40 g sour cream

For the chorizo

  • 250 g chorizo

For the Guacamole

  • 2 medium avocados
  • 1 lime
  • 25 g olive oil
  • A pinch of salt and pepper
  • 1 tsp garlic granules

For the salsa

  • 250 g tomatoes (any size, any colour!)
  • 2 banana shallots
  • 3 cloves garlic
  • 1 red chilli
  • 1 lime
  • 1 tsp smoked chipotle tabasco (or similar)
  • A pinch of salt and pepper

For the garnish

  • 160 g sour cream
  • A handful of chives
  • A handful of coriander


  • You can choose to either make or buy the flour tortillas but they're always tastier when freshly made! Ideally, make the tortillas in advance. You can see our full recipe here: and we've included the ingredients in this recipe card.
  • For the guacamole, scoop the flesh out of the avocado into a bowl. Add the lime juice, garlic granules, salt, pepper and olive oil and mash together with a fork. Keep mashing and combining until you reach the desired consistency, we think it's better if you leave a few small chunk of avocado.
    You can add chilli, tomato, onion or whatever you want to this guacamole. We kept it simple as we've got the salsa too.
  • For the salsa, wash the tomatoes, peel the shallots and garlic cloves, deseed the chilli and add all of the ingredients to a blender. Blend until you reach the desired consistency. We blended the salsa until smooth to make it easy to distribute evenly throughout the tacos. However, you could even ignore the blender all together and just finely dice the ingredients for a coarser, less wet salsa. equally as delicious.
  • Finely chop the herbs and place in bowls ready to use. Spoon the sour cream into another bowl with a spoon.
  • Now that we've prepared all of the cold ingredients, it's time to cook the chorizo. Remove the skin, this can become tough and less pleasant to eat. Once removed, finely dice the chorizo into small cubes. Place in a non-stick pan over a medium heat. You don't need oil for this, the chorizo will fry in it's own fat. Leave on the heat for around 5-10 minutes, there's a lot of margin for error hear and if it starts to over caramelise then turn down the heat.
  • While the chorizo is sizzling away, the last major step for this breakfast taco recipe is cooking the eggs.
    Crack the eggs into a cold pan. Chop the butter into small cubes and add to the eggs. Place the pan on a medium heat, break the yolks with a spatula and stir constantly. After 2-3 minutes you'll start to see solid/cooked egg forming. Remove from the heat and keep stirring. After around 30 seconds off the heat, put the eggs back on the heat for another 30 seconds, maintaining the stirring. You'll want to repeat this 30 seconds on, 30 seconds off process until the eggs reach the desired consistency – around 6-8 minutes for us.
    Once you're at that stage, remove from the heat, add the sour cream immediately along with a couple of teaspoons of chopped chives and mix these into the eggs. The cream will make the eggs lighter but also stop the cooking process by cooling them slightly.
  • Serve everything in individual bowls in the middle of a table and start creating the best breakfast taco! You'll probably want to microwave the tortillas if you made them in advance. For this, microwave them for around 30 seconds to 1 minute with a piece of damp kitchen paper over the top of the tortilla stack.


Calorie breakdown:
Tortillas = 1588kcal = 397kcal per portion
Eggs = 780kcal = 195kcal per portion
Chorizo = 892kcal = 223kcal per portion
Guacamole = 736kcal = 184kcal per portion
Salsa = 116kcal = 29kcal per portion
Extra sour cream = 306kcal = 77kcal per portion
Total = 4418kcal = 1105kcal per portion
If you only use 12 tortillas = 4021kcal = 1005kcal per portion

Nutrition (per serving)

Calories: 1105kcal

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