Breakfast tacos are always my go-to breakfast. Maybe It’s because I’m from south Texas? I definitely like to credit my home town with my love for all things Mexican food… and of course tacos! I grew up going through our favorite drive-thru Mexican restaurant every morning on the way to school. From elementary to to middle school, we always saved time for the drive-thru. Even through high-school I always loved to get tacos before school. I was so spoiled with that convenient Mexican food drive-thru. I thought all cities had this “fast food”. I was wrong. OH.. how I was wrong.

I miss the convenience of breakfast tacos more than you know. So I’m always making up new and exciting versions of “breakfast tacos” here in Atlanta. I feel like the least I can do is bring a little bit of Corpus Christi to the “south”. This version of a breakfast taco is definitely not authentic. Although it is very delicious and a bit more on the healthy side for a taco. I didn’t use any unhealthy oils or flour. It’s as healthy as a breakfast taco can be lol! This taco consists of a delicious and spicy chorizo potato hash. It’s wrapped in a charred corn tortilla blanket and topped with a gooey fried egg and fresh avocado. Simple ingredients and bold flavors are something I like to incorporate when creating a recipe. These tacos are just that. With only a handful of ingredients, you can create a yummy taco breakfast for you and your loved ones. I like to make a big skillet of hash and save it for the week in the fridge. So delicious and so easy!


Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Serves: 6-8 tacos


  • 2 links chorizo sausage, casing removed (like brand: La Banderita)
  • 6 small red potatoes, washed and cut into small squares
  • 1 serrano chili, small dice
  • 1 poblano, small dice
  • 1 yellow onion, small dice
  • 2 tbsp olive oil
  • 1/2tsp kosher salt, more or less to taste
  • 1/4tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 cup water
  • 1/2 cup cherry tomatoes, sliced in half
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, for topping
  • Favorite hot sauce, for topping
  • 6 eggs, fried


  1. Heat a large skillet to medium high heat (I used a cast iron). Add in chorizo and cook for about 5-7 minutes, until done and crispy on the edges. Remove from the pan and set aside. Do not rinse pan.  
  2. Add olive oil and potatoes to the skillet. Stir and cook till the edges get slightly brown, about 5 minutes. Add in serrano chili, poblano chili and onion. Stir and cook for and additional 3-4 minutes while continuing to stir.
  3. Add in spices. Stir to incorporate. 
  4. After spices are in, add water and cover with a lid immediately. Turn heat down to medium low. By trapping the steam, the potatoes will cook and become tender. Cook with the lid on for about 6-8 minutes, or until potatoes are tender.
  5. Once potatoes are soft, turn off the heat. Fold in cherry tomatoes and cilantro. Also add back in cooked chorizo. 
  6. Serve will corn tortillas (heated over a gas stovetop or in a pan with a touch of butter). Top with more cilantro, avocado slices, hot sauce and a fried egg.


Leave a Reply