Ultimate Breakfast Taco

Ingredients

• 4 pieces Small Flour Tortillas (8‑inch size, warmed before serving)
• 200 g Ground Chorizo (Spicy Mexican chorizo, not cured)
• 2 large Eggs (One per taco, room temperature)
• 50 g Feta Cheese (Crumpled; use full‑fat for best crispness)
• 1 medium Avocado (Sliced thin, seasoned with salt & pepper)
• 1/4 cup Chili Crisps (Store‑bought spicy tortilla chips, crushed)
• 1 tbsp Vegetable Oil (For pan‑frying; high smoke point)
• to taste Salt
• to taste Black Pepper
• 1 piece Lime Wedge (For serving, optional)

Instructions

1. Form Chorizo Smash Patty

   Place the ground chorizo in a mixing bowl, season lightly with salt if needed, and shape into one thin patty about the size of a tortilla.

   Time: PT5M

2. Cook Chorizo Patty

   Heat 1 tbsp vegetable oil in a skillet over medium‑high heat. Add the patty, press down with the spatula to ‘smash’ it, and cook 2‑3 minutes per side until browned and cooked through.

   Time: PT5M

   Temperature: medium‑high heat

3. Prepare Crispy Feta Egg

   In the same skillet, reduce heat to medium. Add a little more oil if needed, crumble the feta over the surface, then crack an egg on top. Let it fry until the whites are set and the feta edges turn golden‑brown, about 2‑3 minutes. For a runny yolk, keep the heat moderate.

   Time: PT5M

   Temperature: medium heat

4. Warm Tortillas

   Place each tortilla in the skillet for 20‑30 seconds per side until pliable and lightly toasted. Keep them warm in a clean kitchen towel.

   Time: PT2M

   Temperature: medium heat

5. Slice and Season Avocado

   Cut the avocado in half, remove the pit, scoop out the flesh, and slice thinly. Sprinkle with a pinch of salt and pepper.

   Time: PT2M

6. Assemble the Tacos

   On each warm tortilla, layer half of the chorizo patty, then place a crispy feta egg, a few avocado slices, and a sprinkle of crushed chili crisps. Finish with a squeeze of lime if desired.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

35 g

Fat

25 g

Fiber

5 g