Whole30 Chorizo and Egg Taco

Savor the bold, smoky flavors of this Whole30 Chorizo and Egg Taco, a nutritious and satisfying breakfast or brunch option that's perfect for a healthy lifestyle. Featuring zesty Mexican chorizo, fluffy scrambled eggs, and vibrant red bell peppers, this recipe is wrapped in crisp baby romaine or butter lettuce leaves for a fresh, grain-free alternative to traditional tortillas. Topped with creamy avocado slices, fragrant cilantro, and a squeeze of lime, these tacos are bursting with flavor and loaded with protein to keep you energized. Ready in just 30 minutes, this quick and easy dish is perfect for meal prepping or serving as a family-friendly, wholesome meal. Whether you're following a Whole30 plan or simply craving a delicious taco-inspired dish, these lettuce-wrap tacos are a must-try!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 oz Mexican chorizo (Whole30 compliant)
• 4 pieces Large eggs
• 8 leaves Baby romaine or butter lettuce leaves
• 1 medium Red bell pepper
• 1 large Avocado
• 0.25 cup Fresh cilantro
• 1 medium Lime
• 1 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 tsp Onion powder

Directions

Step 1

1. Begin by preparing your ingredients. Finely dice the red bell pepper, roughly chop the cilantro leaves, and pit, peel, and slice the avocado. Cut the lime into wedges for serving.

Step 2

2. In a medium skillet over medium-high heat, add the olive oil. Once hot, crumble the chorizo into the pan, breaking it apart with a spatula. Cook for about 5-7 minutes until browned and cooked through.

Step 3

3. While the chorizo is cooking, crack the eggs into a bowl and season with salt, black pepper, and onion powder. Whisk the eggs until well combined.

Step 4

4. Once the chorizo is done, reduce the heat to medium and add the diced red bell pepper to the skillet. Stir and cook for an additional 2 minutes until the peppers are softened.

Step 5

5. Create a well in the center of the skillet by pushing the chorizo and peppers to the edges. Pour the whisked eggs into the well and allow them to set slightly before gently stirring to scramble. Cook for about 3-4 minutes until the eggs are cooked through but still soft.

Step 6

6. Remove the skillet from heat and gently mix the chorizo, peppers, and eggs together.

Step 7

7. Arrange the lettuce leaves on a serving platter. Fill each leaf with a scoop of the chorizo and egg mixture.

Step 8

8. Top each taco with slices of avocado and a sprinkle of freshly chopped cilantro.

Step 9

9. Serve the tacos with lime wedges on the side for squeezing over the top before eating.

Nutrition Facts

Serving size	(875.5g)

Amount per serving	% Daily Value*
Calories	1477.0

Total Fat 120.8g	0%
Saturated Fat 33.0g	0%
Polyunsaturated Fat 5.0g
Cholesterol 902.8mg	0%
Sodium 3301.8mg	0%
Total Carbohydrate 39.9g	0%
Dietary Fiber 18.7g	0%
Total Sugars 6.9g
Protein 71.3g	0%

Vitamin D 160IU	0%
Calcium 230.0mg	0%
Iron 10.0mg	0%
Potassium 2355.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.0%

Protein: 18.6%

Carbs: 10.4%