These are my favourite breakfast tacos! A warm tortila, buttery, soft scrambled eggs, spicy choritzo. Not to mention the creamy, tangy avocado sauce! If you are looking to up your “taco tuesday” game, give these a go – you won’t regret it!

Makes 10 tacos

Ingredients:

Hananero-Mango salsa:

1 small red onion, chopped into quaters

1 small mango, seed removed & cut into large chunks

8-10 cherry tomatoes

Pepper & salt, to taste

Avocado Crema:

1/4 cup packed corriander leaves

170g greek yogurt

1 large avocado, peeled & seed removed

Juice of one large lime

Salt & pepper, to taste

Tacos:

10 soft flour tortillas

8 extra large eggs

200g chorizo

1 large red or yellow capsicum, cut into strips

1/4 cup freshly grated cheddar cheese

1 300g tinned black beans, warmed

1TBS olive oil

To make the salsa:

Add all ingridents to a food processor & pulse until finely diced – don’t over do it, or it will turn into a paste. Place salsa in a small bowl, cover & set aside.

To make the crema:

In a clean food processer, add all ingredients & blend on high until smooth. You will need to scrape the bowl down to ensure everything is mixed together. Add a little water, 1 TBS at a time if needed, until you reach the desired consistancy.

For the tacos:

Add your eggs to a large bowl & wisky until foamy. Add the cheese, & salt & pepper. Set aside.

Set a frying pan to a medium-high heat, add the olive oil.

Once the oil begind to shimmer, add the chorizo capsicum & cook until lightly charred & hot. Set aside.

Turn your pan down to low & add in your eggs.

As your eggs begin to cook, move them around very gently with a rubber spatular.

Cook until slightly under cooked & remove from the heat.

Assembly:

Warm the tortilas according to instractions.

Fill tortillas with the eggs, beans, capsicum & choritzo. Top with a generous amount of salsa & crema.

Enjoy!