Lucky Recipes
Lucky Spicy Chorizo & Egg Tacos
Cooking Time: 20 mins
Difficulty: Easy
Serves: Makes 12
Ingredients
FOR THE SCRAMBLE
• 2 tbsp canola oil
• 600g ground (uncased) spicy chorizo (ask your local butcher)
• 3 large eggs
• salt and pepper
TO BUILD
• 12 soft tortillas (corn or flour), freshly cooked
• 1 cup Avocado Crema (see recipe tab)
• 200g sliced red cabbage
• 280g Lucky Taco Pink Pickle
• Lucky Taco Salsa Roja pouch 100g
• handful of fresh coriander leaves
• 2 limes, cut into wedges
Queso Fresco, to sprinkle (optional; see recipe tab)
Lucky Taco Chilli Salt
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Method
• Preheat oven to 80°C. Place freshly cooked tortillas in stacks of 6, wrap in foil and place in warm oven. Alternatively, use a tortilla warmer.
• Add a splash of oil to a large frying pan over high heat.
• Add chorizo and break down using the back of a wooden spoon. Cook for a few minutes each side, until golden brown (some crispy bits are good!). Crack eggs into a bowl, add a pinch of salt and pepper and mix with a fork.
• Make a well in the middle of the chorizo in the frying pan. Add a splash more oil in the middle, pour in egg mixture and fold through the chorizo for no more than a minute, until egg and chorizo are combined and you have a scrummy loose chorizo and egg scramble.
• To build, dollop avocado crema on to tortilla, followed by chorizo and egg scramble. Then cabbage, pink pickle, salsa roja, fresh coriander and a squeeze of lime. Sprinkle over a little queso fresco if you like. Top with a shimmy of Lucky Taco Chilli Salt.
