Chorizo breakfast tacos with salsa verde

Step 1/4

• 1½ green bell peppers
• ½ red onion
• ¼ chili
• 1 avocados
• 35 g cilantro
• 1½ radishes
• 40 g cheese
• 4 eggs
• salt
• pepper

• knife
• cutting board
• grater
• mandoline
• whisk
• bowl

Core, deseed, and quarter green peppers. Thinly slice red onion. Mince chili, grate cheese. In a big bowl, whisk eggs together with minced chili and grated cheese. Season with salt and pepper. Roughly chop cilantro, and thinly shave radish with a mandoline.

Step 2/4

• vegetable oil (for frying)
• salt
• pepper

• frying pan
• spatula
• blender

Heat some vegetable oil in a frying pan. Fry green peppers first, then add sliced red onion. Once the peppers are blistered, transfer together with fried onion to the blender, pulse with half of the avocado to get a chunky green salsa. Season to taste with salt and pepper.

Step 3/4

• 110 g chorizo
• salt
• pepper

Squeeze the inner part of chorizo from the skin and add to the same frying pan, let cook. When chorizo is done, add eggs and cook until a soft scramble forms. Season with salt and pepper to taste.

Step 4/4

• 6 flour tortillas
• 50 g sour cream (for serving)
• ½ lime

• frying pan

Heat tortillas in a small pan. Serve chorizo and egg scramble in warm tortillas with shaved radishes, cilantro, the remaining avocado slices, sour cream and prepared salsa verde. Season with lime juice. Enjoy!

Enjoy your meal!