Chorizo and Egg Breakfast Tacos

Heat a large skillet over medium heat. Add the chorizo and cook for 5–7 minutes, breaking it apart with a spatula as it browns. Continue cooking until the meat is fully cooked and slightly crispy around the edges. Add diced onion and cook for another 2–3 minutes until softened and fragrant.

Crack the eggs into a bowl and whisk until smooth. Reduce the skillet heat to medium-low and add the eggs directly to the cooked chorizo mixture. Slowly stir everything together, cooking until the eggs are soft, fluffy, and fully set, about 3–5 minutes. Season with salt and black pepper to taste.

Heat a clean skillet or griddle over medium heat. Warm each corn tortilla for about 20–30 seconds per side until soft and flexible. For extra flavor, lightly toast the tortillas until small golden spots appear.

Divide the chorizo and egg mixture evenly among the warm tortillas. Sprinkle each taco with crumbled cotija cheese and fresh cilantro. Serve immediately with salsa, hot sauce, or lime wedges if desired.