Chorizo and Egg Breakfast Tacos

Instructions

1. Cook the chorizo
   Heat a large skillet over medium heat. Add the chorizo and break it up with a wooden spoon as it cooks. Cook until the chorizo is browned and fully cooked through, about 5-7 minutes. Transfer to a paper towel-lined plate to drain excess grease, but reserve about 1 tablespoon of drippings in the pan.
2. Sauté the vegetables
   In the same skillet with the reserved chorizo drippings, add the diced onion and bell pepper. Cook over medium heat until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Prepare the eggs
   Return the cooked chorizo to the skillet with the vegetables. Pour in the beaten eggs and reduce heat to medium-low. Gently stir the mixture as the eggs cook, creating soft scrambled eggs. Season with salt and pepper to taste. When the eggs are almost set but still slightly moist, fold in the chopped cilantro and remove from heat.
4. Warm the tortillas
   In a separate dry skillet over medium-high heat, warm the corn tortillas one at a time, about 30 seconds per side until pliable and slightly charred. Alternatively, wrap the stack of tortillas in damp paper towels and microwave for 30-45 seconds until warm. Keep tortillas covered with a clean kitchen towel to stay warm.
5. Assemble the tacos
   Place a spoonful of the chorizo-egg mixture onto each warmed tortilla. Top with sliced avocado and crumbled cheese. Garnish with additional fresh cilantro and serve with lime wedges and hot sauce on the side.