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Recipe Friday: Chorizo Jalapeno Breakfast Tacos

Who said that tacos are only for dinner? With scrambled eggs, melty cheese, spicy chorizo and delicious honey, these sweet & spicy Chorizo Jalapeño Breakfast Tacos from the National Honey Board are the perfect way to celebrate National Taco Day, which was on October 4th!

Chorizo Jalapeno Breakfast Tacos

Yield: 8 tacos


8 (6 inch) flour or corn tortillas
1 ½ T vegetable oil
2 or 3 (about 12 oz.) red potatoes, diced
½ yellow onion, diced
salt & pepper, to taste
8 oz. chorizo
2 small or 1 large jalapeño, stem and seeds removed, chopped fine
3 T honey
1 T butter
4 eggs, whisked together
½ cup Monterey Jack cheese, shredded
½ cup favorite salsa
fresh cilantro, for garnish


  1. Preheat oven to 300°F.
  2. On medium-high, heat the vegetable oil in a large skillet and add the potatoes, cook for about 5 minutes, add the onions, chorizo, salt and pepper. Continue to cook for another 10-12 minutes, breaking up the chorizo into bite-size pieces with the spatula, until sausage is browned and potatoes are tender.
  3. Next, add the jalapeño, cook for another 3 minutes, add the honey and continue cooking for another 2 minutes. Set aside and keep warm.
  4. Wrap the tortillas in foil and place in the oven to warm.
  5. Melt the butter in a second skillet and scramble the eggs.
  6. Remove the tortillas from the oven and divide the potato mixture and eggs between them. Top each taco with the shredded cheese, salsa and cilantro, serve immediately.



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