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Egg and Chorizo Street Tacos with Cheese

Prep Time: 10 MIN  |  Cook Time: 20 MIN  |  Servings:  |  Calories:
Prep Time
10 MIN
Cook Time
20 MIN

<p>Warm and soft flour tortillas topped with a savory mixture of egg and chorizo. They are finished off with Sargento® Shredded 4 Cheese Mexican Natural Cheese and served with homemade pico de gallo. Add a slice or two of avocado to tame the heat.</p>

  • 1 (9-ounce) Mexican (beef, pork or soy) chorizo tube
  • 4 eggs
  • 16 street style flour tortillas (or 8 fajita-size flour tortillas)
  • 2 cups Sargento® Shredded 4 Cheese Mexican Fine Cut
  • ½ cup white onion, chopped
  • 1 roma tomato, chopped
  • 1 large jalapeño, stem and seeds removed and chopped
  • 1/3 cup fresh cilantro, finely chopped
  • 1/2 tablespoon lime juice
  • ¼ teaspoon salt
  • 2 avocados, sliced
  1. Directions for Pico de Gallo:

    Toss together onion, tomato, jalapeño, cilantro, lime juice and salt in a medium bowl. Cover and refrigerate until ready to use.
  2. Heat a large skillet over medium heat. Add chorizo and stir, breaking up with a wooden spoon; 8 minutes. Fold in eggs, stir until cooked through; about 4 minutes. Remove from heat.
  3. Heat a large skillet over medium heat. Place 2-3 tortillas on hot skillet. Place 2-3 tablespoons of egg and chorizo mixture and 1-2 tablespoons cheese on top. When cheese begins to soften, transfer tacos to a serving dish and top with pico de gallo and avocado slices.

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