breakfast

Tex-Mex Chorizo and Egg Breakfast Tacos with Charred Serrano Salsa

Name: Tex-Mex Chorizo and Egg Breakfast Tacos with Charred Serrano Salsa
Ingredients: 208.1 g Ground Turkey (seasoned with paprika, cumin, garlic powder, and cayenne); 2.8 large Large Eggs, whisked with a splash of water; 185.2 g Flour Tortillas (street taco size); 92.6 g Fresh Spinach, wilted; 4.2 g Olive Oil (for sauteing)

Nutrition

1016

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Ground Turkey (seasoned with paprika, cumin, garlic powder, and cayenne)208.1 g

Large Eggs, whisked with a splash of water2.8 large

Flour Tortillas (street taco size)185.2 g

Fresh Spinach, wilted92.6 g

Olive Oil (for sauteing)4.2 g

Instructions

In a small bowl, mix the ground turkey with 1 tsp paprika, 1/2 tsp cumin, 1/4 tsp cayenne, and salt to create a 'chorizo' spice profile.

Heat 1/2 tsp olive oil in a non-stick skillet over medium-high heat. Add the turkey mixture, breaking it up with a wooden spoon until browned and fragrant, about 6-8 minutes. Remove and set aside.

In the same pan, wilt the spinach quickly, then remove.

Reduce heat to medium. Add the remaining oil and pour in the whisked eggs. Use a silicone spatula to gently push the eggs around, forming soft, fluffy curds. When they are nearly set but still glistening, fold in the cooked turkey and spinach to warm through.

Warm the flour tortillas in a dry pan until they puff slightly and develop charred brown spots.

Divide the egg and turkey mixture among the warm tortillas. Garnish with a squeeze of fresh lime and cilantro if desired. Serve immediately while the tortillas are soft and pliable.