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Huevos rancheros tacos recipe

4 ratings

These breakfast tacos are worth getting up for! Load your tortillas with smashed avocado, scrambled egg and plenty of chorizo for big Mexican flavours. Perfect for a special weekend brunch. See method

Serves 4
Takes 30 mins
642 calories / serving

Ingredients

1 small red onion, finely sliced
1 tbsp red wine vinegar
½ lime, juiced
200g pack chorizo sausages for cooking
1 ripe avocado, halved and destoned
1 garlic clove, crushed
pinch of chilli flakes
15g coriander, leaves and stalks roughly chopped
8 mini tortillas
6 eggs, lightly beaten
75g feta, crumbled

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2675kj
642kcal 32%
Fat
43g 61%
Saturates
14g 71%
Sugars
3g 3%
Salt
2.8g 47%

of the reference intake
Carbohydrate 34.9g Protein 28.2g Fibre 3.1g

Method

Put the sliced red onion into a small bowl and pour over the red wine vinegar and half the lime juice. Sprinkle over a pinch of salt and toss to coat the onion. Set aside.
Cut the chorizo sausages open with a sharp knife and remove the sausagemeat from its casings. Place a large frying pan over a low-medium heat, crumble in the chorizo and cook for 6-8 mins, until the chorizo is golden and crisp and has released its oil. Remove from the pan with a slotted spoon and set aside to drain, leaving the oil in the pan. Remove from the heat.
Whilst the chorizo is cooking, spoon the avocado flesh out into a bowl and mash with a fork. Add the remaining lime juice, crushed garlic, chilli flakes and half the coriander. Season to taste.
Warm the tortillas. Return the pan to a low heat. Add the eggs and cook gently, stirring and folding, until scrambled.
Divide the tortillas between plates and add a spoonful of avocado, followed by the eggs and chorizo. Drain the onion and sprinkle over the top, followed by the feta and remaining coriander.

See more Summer breakfast recipes