Chorizo Breakfast Tacos With Tomatillo Pico De Gallo

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Southern food and the paleo diet may not seem like they even belong in the same thought, let alone the same cookbook, but author Jennifer Robins is changing all that with Down South Paleo. All your favorite comfort food has been converted, but just because there's no dairy, gluten or sugar doesn't mean there's no flavor. Browse through and you'll see all the classics, revamped to perfection.

Think tacos are just for supper? No way, José! This here breakfast taco packs some heat with the chorizo, then cools things off with a tomatillo pico de gallo. This is one breakfast that will leave you craving more.

Reprinted with permission from Down South Paleo

Chorizo Breakfast Tacos With Tomatillo Pico De Gallo
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  • 8 pastured eggs
  • 1/2 cup flax milk (or preferred dairy-free milk)
  • 1/2 teaspoon garlic sea salt
  • 1 tablespoon olive oil or preferred cooking fat
  • 1 pound organic chorizo
  • 3 tomatillos
  • 1/2 red onion
  • 1/2 teaspoon garlic sea salt
  • Handful of cilantro
  • Juice from 1 lime
  • 4 large or 8 small tortillas or substitute hearts of romaine
  1. :::taco filling:::
  2. In a mixing bowl, combine the eggs, milk and garlic sea salt. Whisk until well combined.
  3. In a large skillet over medium heat, scramble the eggs in the olive oil until light and fluffy but cooked through. Use a spatula to break up the eggs while cooking to prevent burning.
  4. Set the eggs aside. In a medium-size skillet, cook the chorizo over high heat, breaking it up into crumbles as it cooks. This will take about 5-7 minutes; set the chorizo aside.
  5. :::pico de gallo:::
  6. Combine all the ingredients and stir. Keep chilled until ready for use.
  7. :::assembly:::
  8. Premade tortillas may be warmed in the toaster oven or regular oven at 300°F (150°C, or gas mark 2) for several minutes; keeping the heat low will warm them while preventing them from crisping up like tostadas.
  9. To assemble the breakfast tacos, into each tortilla, scoop a spoonful of eggs, followed by a spoonful or two of chorizo, and finally top with pico de gallo.
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