These spicy breakfast tacos are loaded with Mexican chorizo, diced potatoes, scrambled eggs and jalapenos with all the fixings. Grab the tortillas! For true spicy food lovers.
It's time for Spicy Breakfast Tacos this morning in the Chili Pepper Madness kitchen, my friends! Pull up a chair and have one of these.
I see a lot of breakfast taco recipes on the Internet, and they're all pretty much the same version of each other. They look tasty, but they're all fairly bland combinations of eggs and bacon with cheese on tortillas, maybe with a side of hash browns, typical American ingredients.
Where's the flavor? Where's the spice?
I need breakfast tacos with seasonings and spices and ingredients with real flavor, and I'm sure you do, too. This recipe is sure to deliver, my spicy food loving friends.
My version includes a combination of spicy Mexican chorizo with eggs and potatoes cooked up in a pan with jalapenos and chili powder for a combination that will pique those taste buds.
It's a bit like a combination of Chorizo con Huevos and Papas con Chorizo, with a few of my own preferred spicy twists.
Top it all off with shredded pepper jack cheese, some roasted jalapeno peppers and some wonderful sauces, and what you have is one of my very favorite spicy breakfasts.
I hope you love it as much as I do!
Let's talk about how to make spicy breakfast tacos, shall we?
Spicy Breakfast Tacos Ingredients
- Potato. I prefer yellow potato for my breakfast tacos, but you can use red potatoes, or even a baking potato. Peel if you'd like, though I usually do not.
- Jalapeno Peppers. I toss in a couple, and also some extra, roasted, for serving. You can use hotter peppers if you'd like. Serranos are great here.
- Mexican Chorizo. Be sure to use Mexican chorizo, not Spanish chorizo, which is cured and usually not very spicy.
- Chili Powder. You can use your favorite American blend, though I usually use either ancho powder or a mix of ancho and guajillo powder, or sometimes a hot New Mexican blend. You can use other spices as well.
- Chili Flakes. For extra spicy.
- Eggs.
- Tortillas. I use both, either corn tortillas or flour tortillas, depending on my mood and what I have on hand.
- For Serving. Sliced roasted jalapeno peppers, shredded pepper jack cheese, chili flakes, creamy jalapeno sauce and/or your favorite hot sauce, lime wedges.
How to Make Spicy Breakfast Tacos - the Recipe Method
Cook the Potatoes and Jalapeno. Heat the olive oil in a large pan to medium heat. Add the potatoes and jalapeno with a little bit of salt and cook for 5-6 minutes to soften. You may need a bit more time if you chop the potatoes into larger pieces.
Cook the Chorizo. Add the chorizo, chili powder, chili flakes, and salt and pepper to taste, then cook another 4-5 minutes, or until the chorizo is cooked through.
Cook the Eggs. Stir in the eggs and cook, gently stirring, until the eggs set and cook through but are still moist, about 2-3 minutes. Remove from heat. You can cook the eggs longer if you prefer dryer scrambled eggs.
Make the Breakfast Tacos. Spoon the egg-chorizo-potato mixture onto warmed tortillas and top with all of your favorite toppings. Don't forget the hot sauce!
And definitely don't forget the Creamy Jalapeno Sauce. This is one of my favorite sauces for breakfast tacos, and for many other dishes. It's hugely addictive and I know you will love it.
Boom! Done! Your breakfast tacos are ready to serve. Are they spicy enough for you? You might need to grab some extra spicy hot sauce, you crazy chilihead! Spice it up the way you love it!
Recipe Tips & Notes
- Other Ingredients. You can include other ingredients with your breakfast tacos for substance, and to stretch the meal. Beans are a flavorful and filling addition, like refried beans or black beans. I've seen some breakfast taco recipes with crispy bacon, which is a nice Tex-Mex twist - who doesn't like the bacon egg combo? - though I definitely prefer my spicy chorizo over bacon.
- The Cheese. I love a good spicy pepper jack cheese for this recipe, but you can use your favorite shredded cheese, like cheddar cheese, colby or Monterey jack.
- The Toppings. So many toppings to choose from! I have my favorites listed, but also consider homemade pico de gallo, fresh cilantro, sour cream or Mexican crema, diced avocado, creamy guacamole, or others. Honestly, use your favorites and you can't go wrong.
- The Tortillas. These tacos can be served on either corn or flour tortillas. Flour tortillas usually hold up better, or you can double up on the corn. I like to toast and lightly char my tortillas over the open flame on my stove top, though you can simply warm them in a hot pan.
That's it, my friends. I hope you enjoy my spicy breakfast tacos recipe. Let me know if you make it, and how you made it your own. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Breakfast Recipes
- Easy Huevos Rancheros
- Chilaquiles
- Chilaquiles Verdes
- Migas
- Huevos Rancheros Casserole
- Shakshuka
- Loaded Mexican Omelet
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spicy Breakfast Tacos Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow potato 6 ounces, diced
- 1-2 jalapeno peppers diced
- 4 ounces Mexican chorizo
- 1/2 teaspoon chili powder I used ancho powder
- 1/2 teaspoon hot chili flakes
- Salt and pepper to taste
- 4 eggs beaten
- 8 corn tortillas warmed (or use flour tortillas)
- For Serving. Sliced roasted jalapeno peppers, shredded pepper jack cheese, chili flakes, creamy jalapeno sauce and/or your favorite hot sauce, lime wedges.
Instructions
- Heat the olive oil in a large pan to medium heat. Add the potatoes and jalapeno with a pinch of salt and cook for 5-6 minutes to soften.
- Add the chorizo, chili powder, chili flakes, and salt and pepper to taste, then cook another 4-5 minutes, or until the chorizo is cooked through.
- Stir in the eggs and cook, gently stirring, until the eggs set and cook through but are still moist, about 2-3 minutes. Remove from heat.
- Spoon the egg-chorizo-potato mixture onto warmed tortillas and top with all of your favorite toppings. Don't forget the hot sauce!
Notes
Nutrition Information
