Low Sodium Chorizo and Egg Taco
Start your morning or spice up your dinner with these hearty and flavorful Low Sodium Chorizo and Egg Tacos! This recipe delivers all the bold, smoky flavors you love in traditional chorizo tacos while keeping the sodium in check by using low-sodium chicken chorizo. Combined with fluffy scrambled eggs, sautéed onions and red bell peppers, creamy avocado, and fresh cilantro, these tacos are a vibrant medley of textures and tastes. Nestled in warm corn tortillas and finished with a bright squeeze of lime juice, each bite is both satisfying and health-conscious. Ready in just 30 minutes, this quick and easy recipe is perfect for a wholesome breakfast, lunch, or dinner. Pair with a side of fresh salsa or a light salad for a complete meal that’s sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 oz low sodium chicken chorizo
- 4 pieces large eggs
- 8 pieces corn tortillas
- 2 tbsp olive oil
- 0.5 cup onion
- 0.5 cup red bell pepper
- 0.25 cup fresh cilantro
- 1 piece avocado
- 0.5 tsp black pepper
- 1 piece lime
Directions
Step 1
Dice the onion and red bell pepper into small pieces.
Step 2
Chop the cilantro and set aside.
Step 3
Peel and slice the avocado, then slice the lime into wedges.
Step 4
In a large skillet, heat 1 tbsp of olive oil over medium heat.
Step 5
Add the diced onion and red bell pepper to the skillet, and sauté until the vegetables are soft, about 5 minutes.
Step 6
Add the low sodium chicken chorizo to the skillet, breaking it up into small pieces with a spatula, and cook for about 5-7 minutes until it's fully cooked.
Step 7
In a medium bowl, whisk the eggs with black pepper until blended.
Step 8
Push the chorizo mixture to one side of the skillet and add the remaining tablespoon of olive oil to the other side.
Step 9
Pour the beaten eggs into the empty side of the skillet and scramble gently, cooking until the eggs are just set.
Step 10
Combine the eggs with the chorizo mixture, stirring gently to evenly distribute.
Step 11
Warm the corn tortillas in a dry skillet or microwave until pliable.
Step 12
Assemble the tacos by placing a scoop of the chorizo and egg mixture onto each tortilla.
Step 13
Top with avocado slices, a sprinkle of chopped cilantro, and a squeeze of lime juice.
Step 14
Serve immediately with additional lime wedges on the side for extra flavor.
Nutrition Facts
| Serving size | (1241.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2106.2 |
| Total Fat 103.2g | 0% |
| Saturated Fat 21.9g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 904.1mg | 0% |
| Sodium 913.7mg | 0% |
| Total Carbohydrate 214.7g | 0% |
| Dietary Fiber 40.6g | 0% |
| Total Sugars 12.6g | |
| Protein 92.9g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 421.7mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 2540.0mg | 0% |
Source of Calories