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Soy Chorizo Breakfast Tacos

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 tacos

Ingredients
  

  • 6-8 oz soy chorizo
  • 2 tsp olive oil may need up to 3 tsp or olive oil spray
  • 1 medium russet potato diced
  • 1/2 medium red onion diced
  • 1/2 medium red pepper diced
  • 4 eggs lightly beaten with a splash of water
  • salt and pepper
  • 8 low carb whole wheat tortillas
  • Toppings optional:
  • Light Mexican Cheese Blend
  • Avocado
  • Cilantro

Instructions
 

  • In a large cast iron skillet or non-stick pan, brown the chorizo over medium heat until cooked and begin to get crispy. Set aside on a plate.
  • Add 2 teaspoons oil to pan, toss in potatoes, season with salt & pepper, and cook for 5-10 minutes stirring regularly until they are just fork tender and beginning to brown.
  • Add onion and red pepper to the skillet with potatoes, season with salt & pepper again, cook for an additional 5 minutes until all of the vegetables are tender.
  • Add back the chorizo to heat through. Adjust seasoning if needed.
  • Add eggs and gently scramble turning with the spoon for a minute or until just cooked.
  • Meanwhile heat your tortillas in the oven for a few minutes per side.
  • Spoon chorizo mixture into tortillas and top with cheese, avocado and cilantro if desired.