Breakfast · Mexican · 10 min
Tex-Mex Chorizo and Egg Breakfast Tacos with Charred Serrano Salsa
- Calories
- 1016
- Protein
- 80g
- Carbs
- 57g
- Fat
- 40g
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)
Method
- 01In 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.
- 02Heat 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.
- 03In the same pan, wilt the spinach quickly, then remove.
- 04Reduce 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.
- 05Warm the flour tortillas in a dry pan until they puff slightly and develop charred brown spots.
- 06Divide 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.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
