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For the tacos:
- In a frying pan, add 1tsp oil. Add the chorizo and fry until golden. Use a slotted spoon to remove to a plate lined with kitchen paper.
- For the eggs, to a pot add the eggs, milk, chili, coriander, salt and pepper. Over a medium heat, cook the eggs, using a wooden spoon and stirring continuously. Cook until the eggs start to set, remove from the heat while they are still a bit wet, the eggs will continue to cook. Add more seasoning if required.
- To assemble, add the eggs to a warm tortilla wrap, sprinkle on the cooked chorizo and grated cheese. Add chopped avocado, sliced cherry tomatoes, sprinkle on extra coriander and sliced chilli. Serve with lime wedges.
Per Serving: 570kcals, 37.9g fat (12.4g saturated), 30.9g carbs (2g sugars), 26.7g protein, 4.5g fibre, 1.208g sodium
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