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Home » Gluten Free » Gluten-Free Breakfast » Breakfast Tacos With Cilantro and Onion

Breakfast Tacos With Cilantro and Onion

Updated August 17, 2023  |  by Jillian  |  5 Comments

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The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

These Breakfast Tacos have fluffy scrambled eggs, spicy chorizo, avocado, tomatoes, and tangy cilantro-lime onions.

It costs approximately $5.43 to make these tacos. The recipe makes six servings for about $0.90 per serving.

Three Breakfast Taco on a pink plate.

These Breakfast Tacos are the ultimate breakfast food. They are both satisfying and filling.

My recipe takes Breakfast Tacos up a notch by adding delicious Pickled Cilantro Lime Onions to the mix. I also give tips for toasting the perfect tortilla and creating the best Breakfast Tacos.

What You’ll Love About Breakfast Tacos

  • Customizable: Feed even the pickiest of eaters with these breakfast tacos. You can leave off various ingredients according to your preferences or add other ingredients as desired. 
  • Start the day off right: These Breakfast Tacos are a filling start to your day. Feed them to your kids to energize them for school and for you to get breakfast through your morning, too. 
  • Flavorful: You will love the range of satisfying flavors in these tacos. The savory chorizo, fluffy eggs, and fresh veggies are a flavor explosion in every bite. 

Breakfast Tacos Ingredients and Estimated Cost

Recipe Cost: $5.43
Per Serving Cost: $0.90
  • 1 medium red onion – $1.18
  • 2 tablespoons vinegar – $0.04
  • 2 tablespoons lime juice – $0.06
  • ¼ teaspoon garlic powder – $0.01
  • 2 tablespoons chopped cilantro – $0.10
  • ¼ teaspoon kosher salt – $0.01
  • 4 tablespoons water – $0.00
  • 5 eggs – $2.15
  • 1 tablespoon olive oil – $0.14
  • 2-3-inch piece of chorizo – $0.26
  • 6 corn tortillas – $0.36
  • 1 tomato – $0.91
  • ¼ avocado – $0.21

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in August 2023.

How To Make Breakfast Tacos

***For complete recipe instructions, see the recipe card below.

  1. First, break apart the sliced red onions in a large mixing bowl and then stir in the vinegar, lime juice, garlic, chopped cilantro, kosher salt, and water. 
  2. Using your hand, toss the onions for about one minute. Set the bowl aside. 
  3. Next, whisk the eggs, non-dairy milk, salt, and pepper. 
  4. Drizzle olive oil in a non-stick skillet over medium-low heat and then add the chorizo and fry for thirty seconds. 
  5. Stir in the eggs, stirring gently, until fluffy lumps appear. 
  6. Finally, fill each charred tortilla with chorizo eggs, cilantro-lime quick-pickled onions, tomatoes, and creamy avocado before serving. 
A bowl of the red pickled onions needed for the breakfast tacos.

Recipe Variations and Substitutions:

  • For the Cilantro-Lime Pickled Onions, you can use white or yellow onions if red onions are not available.
  • You can use vegan chorizo and an egg substitute like tofu scramble for a vegan option.
  • Swap corn tortillas with flour or gluten-free tortillas for a different texture and taste.
  • Add toppings like salsa, vegan cheese, and fresh herbs to enhance the breakfast tacos.

Serving and Storage Tips

SERVE: Serve these breakfast tacos immediately after assembling them for the best taste and texture. 

STORE: For short-term storage, refrigerate any leftover tacos in an airtight container, separating the components like tortillas and toppings to maintain their textures. Consume within 1-2 days for optimal freshness.

FREEZE: If freezing, assemble the tacos without avocado, as their texture may change. Wrap each taco in parchment paper or plastic wrap, then place them in a freezer-safe bag. Freeze for up to one month.

THAW: When ready to enjoy the frozen tacos, transfer them to the refrigerator overnight to thaw gradually. Avoid using a microwave for thawing, as it can make the tortillas soggy.

REHEAT: To reheat, gently warm the assembled tacos in a dry skillet over medium-low heat for a few minutes on each side until heated. Alternatively, you can warm the components separately – reheat eggs in a skillet and warm tortillas in a dry pan or microwave – then assemble with fresh toppings for a delicious breakfast.

A hand lifting up one breakfast taco.

Breakfast Taco Recipe FAQs

Can you eat tacos for breakfast?

Absolutely, and I highly recommend it! Making tacos for breakfast is pretty quick. It’s a favorite fast food in my home, for sure. Heat some tortillas, scrambled eggs, and the different types of taco toppers are endless.

What is a breakfast taco made of?

My recipe for delicious breakfast tacos has eggs, quick-pickled cilantro-lime onions, chorizo, tomatoes, and avocados.

What are good sides for breakfast tacos?

I recommend fresh fruit and Easy Baked Breakfast Potatoes.

Tips for toasting tortillas

There are many ways to give that pretty charred color and crispy sturdiness to tortillas. Use a high flame with one of these heating tools:

  • Cast-iron pan
  • Directly on the flame of a gas-rang stove
  • Non-stick pan
  • Comal / Tortilla Skillet

After heating each one, I wrap them in a cozy kitchen towel. This will help keep them warm and prevent sogginess due to condensation.

The corn tortillas needed for this recipe.

More Breakfast Recipes:

  • Strawberry Smoothie Bowl
  • Almond Flour Pancakes
  • Date Shake
  • Yogurt Muffins with Rosemary
  • Mediterranean Egg Sandwich
  • Easy Baked Breakfast Potatoes
  • Apple Pancakes with Cinnamon Maple Syrup
  • Overnight Lemon Poppy Seed Pancakes
  • Greek Yogurt Chia Parfait with Strawberry Applesauce
A close up overhead picture of the finished Breakfast Tacos recipe on a pink plate.

Breakfast Tacos

Recipe Cost 5.43
Serving Cost 0.90
Course Breakfast
Prep Time 13 minutes mins
Cook Time 12 minutes mins
Total Time 25 minutes mins
Servings 6 people
Recipe Cost $ 5.43
Serving Cost $ 0.90
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These Breakfast Tacos have fluffy scrambled eggs, spicy chorizo, avocado, tomatoes, and tangy cilantro-lime onions.
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Ingredients
 

For the cilantro-lime pickled onions

  • 1 medium red onion sliced into thin circles
  • 2 tbsp vinegar
  • 2 tbsp lime juice about 1 lime
  • ¼ tsp garlic powder or 1 garlic clove minced
  • 2 tbsp chopped cilantro
  • ¼ tsp kosher salt not iodized
  • 4 tbsp water

For the chorizo eggs:

  • 5 eggs whisked
  • A splash of non-dairy milk of choice
  • pinch of salt and pepper
  • 1 tbsp of olive oil or non-dairy butter
  • 2-3 inch piece of chorizo or 2-3 tbsp of the crumbles

Other Essentials:

  • 6 corn tortillas roasted
  • 1 tomato diced
  • ¼ avocado diced

Instructions

Quick-pickled cilantro-lime onions:

  • In a large mixing bowl, add the sliced red onions.
  • Break them apart, creating single circles.
  • Add the vinegar, lime juice, garlic, chopped cilantro, kosher salt, and water when ready.
  • Get your hand into that bowl. Don't be shy. Grab the onions, gently squeeze them, and toss for about a minute or so. The onions should be wilted yet still have that perfect crunch.
  • Set aside for 10 minutes. Meanwhile, we will cook the eggs. 

Cook the chorizo eggs:

  • Add the eggs, non-dairy milk, salt, and pepper in a mixing bowl and whisk until homogenized and fluffy.
  • Put a non-stick skillet over medium-low heat. Drizzle in olive oil.
  • Add the chorizo and fry for about 30 seconds.
  • Pour in the eggs and gently stir around the eggs creating large fluffy lumps.
  • Try to avoid breaking up the clumps.

Putting it all together:

  • Grab the charred tortillas and fill each one with chorizo eggs, followed by the cilantro-lime quick- pickled onions, diced tomatoes, and diced creamy avocado. 
  • Eat them immediately.

Equipment

Measuring spoons
Mixing bowl
Whisk
large skillet
Cutting board
Chef’s knife
Wooden mixing spoon

Nutrition

Serving: 1tacoCalories: 159kcalCarbohydrates: 16gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 137mgSodium: 174mgPotassium: 223mgFiber: 3gSugar: 2gVitamin A: 396IUVitamin C: 7mgCalcium: 50mgIron: 1mg

Did you make this recipe?

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posted in: Breakfast, Dairy Free, Dairy Free Breakfast, Dairy-Free Recipes, Gluten Free, Gluten-Free Breakfast

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    Comments & Reviews

  1. Beth says

    Tacos for breakfast? Now you’re speaking my language! I can’t wait to make these.

    Reply
  2. Anjali says

    Made this for breakfast this morning and it was so satisfying and delicious!! It kept me full all the way until lunch!

    Reply
  3. Janie says

    Chorizo and eggs stuffed into a taco for breakfast is the perfect combo! The pickled onions brought in a tang which I love. I might used them on my sandwich later.

    Reply
  4. Quynh says

    I made this for breakfast this morning and it was so tasty. I didn’t have corn tortillas so I used flour tortillas instead. Saving this recipe to make again. Thanks!

    Reply
  5. Justine says

    Tacos for breakfast – how perfect! These were soooo delicious, they’re going to be a regular in our house now!

    Reply

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