Spicy Stir-Fried Chorizo and Veggie Breakfast Tacos

20-Minute savory breakfast tacos stuffed with stir-fried chorizo, eggs, and peppers – a quick and healthy way to start the day!



  • 1 pound chorizo ((substitute with ground beef, if desired))
  • 1 poblano pepper (seeded and diced)
  • 1/2 red or white onion (diced)
  • 1/2 cup red bell pepper (diced)
  • 1/2 cup yellow or orange bell pepper (diced)
  • 4 serrano peppers (seeded and finely diced)
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 cup grated Cotija cheese
  • 1/4 cup cilantro leaves (roughly chopped)
  • 8 small taco-sized flour or corn tortillas
  • 1 avocado (mashed)
  • Optional: lime wedges and salsa (for serving)

Cooking Directions

  • 1
    Grease your skillet with oil or butter. Add chorizo and all peppers to the skillet. Sauté over medium-high heat 6-8 minutes, stirring throughout until meat is browned and peppers are tender. Use a wooden spoon or a rubber spatula to stir and break up the meat.
  • 2
    Gently push the peppers and meat to one side and add eggs to the bare portion of the pan. Allow eggs to cook for about 2 minutes, then incorporate them into the meat and peppers, stirring to scramble the eggs until cooked.
  • 3
    Sprinkle salt, paprika, and garlic powder over the mixture in the skillet. Reduce heat to low. Start preparing the tortillas while allowing contents in pan to cook.
  • 4
    Use 1 flour tortilla or 2 corn tortillas per taco. (Tip: If using corn tortillas, warm them in the microwave for about 15 seconds so they will be easier to work with). Spread 1-2 tablespoons of mashed avocado on the inside of each tortilla (just on the inner tortilla if using corn tortillas).
  • 5
    Spoon stir-fried meat, peppers, and eggs into tortillas. Sprinkle with Cotija cheese and cilantro. Serve with lime wedges for drizzling and salsa for topping, if desired.

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