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Southwestern Breakfast Tacos

Southwestern Breakfast Tacos! Scrambled eggs, chorizo, onion, bell peppers, and jalapeños in a flavorful skillet mixture, served in warm tortillas. Make and devour now!

Start your day with a flavorful twist on breakfast! Spicy chorizo, scrambled eggs, and sautéed veggies come together in these Southwestern Breakfast Tacos, all wrapped up in a warm corn tortilla and topped with your favorite fixings.

It’s a fiesta in every bite!

Ready Time

45 mins


10 servings


  • 10 large eggs
  • 1 pound ground chorizo, casings removed
  • 1 large onion, diced
  • 2 large bell peppers, diced
  • 2 medium jalapeño peppers, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 10 small corn tortillas
  • Shredded cheese, for serving (Monterey Jack or Cheddar work well)
  • Optional toppings: diced avocado, sour cream, salsa, cilantro, shredded lettuce


Crack the eggs into a bowl and whisk them together, set aside.

In a large skillet, cook the chorizo over medium-high heat, breaking it up with a spoon as it cooks, until no longer pink, about 5-7 minutes.

Add the diced onion, bell peppers, and jalapeños to the skillet and cook until the vegetables are soft and lightly browned, about 5 minutes.

Add the garlic, cumin, smoked paprika, salt, and pepper to the skillet and cook for 1 minute, stirring constantly.

Pour the diced tomatoes into the skillet and stir to combine.

Pour the whisked eggs into the skillet and stir gently to distribute the eggs throughout the mixture.

Cook the eggs until they’re scrambled and the mixture is hot and cohesive, breaking up any large curds as they form.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by spooning the egg mixture onto a tortilla and topping with cheese and any desired toppings.

Serve immediately and devour!


For crowd control, consider scrambling the eggs in batches if making for a large group.

To add some freshness, top with a sprinkle of cilantro and a squeeze of lime juice.

Chorizo can be spicy, so adjust the amount to your desired level of heat.

If using leftover chorizo, make sure it’s reheated until hot and steamy before adding the eggs.

Smoked paprika gives a nice smoky depth, but regular paprika works too if you don’t have the smoked variety.

Nutrional Value

  • Calories: 342
  • Total Fat: 20g
  • Saturated Fat: 7g
  • Cholesterol: 200mg
  • Sodium: 450mg
  • Total Carbohydrates: 23g
  • Dietary Fiber: 4g
  • Sugars: 5g
  • Protein: 22g
Southwestern Breakfast Tacos
Southwestern Breakfast Tacos

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