Mexican Breakfast Tacos (Chorizo and Egg)

Ingredients

• 2 tomatoes, deseeded and diced
• 1/2 red onion, diced
• 2 tbsp lime juice(adjust to taste) (around 1 lime)
• 1 tbsp olive oil
• 2 tbsp coriander/cilantro leaves
• 1/2 tsp salt
• Black pepper
• 1 tbsp olive oil
• 7 oz1/200 gMexican or raw Spanish chorizo, removed from casings (Note 1)
• 2 garlic clove s
• 2 birds eye chilies, deseeded and finely chopped (adjust to taste)
• 1 small onion(brown, yellow, white)
• 4 large eggs, lightly whisked (or 6 small eggs)
• 1 tbsp milk
• 3/4 tsp salt
• Black pepper
• 4 small tortillas, corn or flour (around 6"1/12 cm rounds)
• Cotija or feta, crumbled
• Avocado, diced
• Cilantro/coriander leaves

Instructions

1. Combine Pico de gallo ingredients EXCEPT THE SALT in a bowl and set aside while you prepare the rest of the breakfast.
2. Cook Chorizo: Heat olive oil in a non stick fry pan over high heat. Add the chorizo and cook, breaking up the pieces, until browned. Remove chorizo into a bowl. Drain excess fat but leave enough to cook the eggs.
3. Make the Eggs: Reduce heat to medium. Add garlic, chilies and onion to the pan and sauté for 2 to 3 minutes until translucent and starting to turn golden. Add the eggs and milk and stir slowly with a wooden spoon until the eggs start to set. Remove the pan from the stove while they are still a bit wet because they will keep cooking. Stir through salt and pepper adjust to taste.
4. Warm tortillas in the microwave or oven, per packet instructions.
5. Add salt to pico de gallo and toss.
6. Assemble: Place some scrambled eggs in a tortilla then top with chorizo then pico de gallo. Garnish with cotija / feta, avocado and coriander/cilantro leaves.