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Huevos rancheros tacos recipe

Huevos rancheros tacos recipe

1 rating

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. Whilst the chorizo is cooking, spoon the avocado flesh out into a bowl and mash with a fork. Add the remaining lime juice, chilli flakes and half the coriander. Season to taste.
  4. Warm the tortillas. Return the pan to a low heat. Add the eggs and cook gently, stirring and folding, until scrambled.
  5. 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.

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