Chorizo & Scrambled Egg Breakfast Tacos
Spice up your morning with these easy breakfast tacos.
Let's Cook
Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo in heavy medium nonstick skillet over medium heat, breaking up with flat wooden spoon, until it just loses its pinkness. Do not brown. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
Brush large nonstick skillet with olive or vegetable oil. Arrange tortillas in a single layer in skillet and sprinkle each tortilla with ¼ cup grated cheese. Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and salsa.