Spicy Chorizo & Potato Breakfast Tacos

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for 10-12 minutes until tender and lightly browned.

Push the cooked potatoes to one side of the skillet. Add the chorizo to the other side, breaking it up with a spoon. Cook the chorizo for 5-7 minutes, until browned and cooked through. Drain any excess grease if necessary.

Stir the cooked chorizo and potatoes together in the skillet.

In a small bowl, whisk the 4 large eggs with 1/4 teaspoon of salt. Pour the whisked eggs over the chorizo and potato mixture in the skillet. Scramble the eggs, stirring gently, until they are just set, about 2-3 minutes.

While the eggs are cooking, warm the corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.

Divide the chorizo, potato, and egg mixture evenly among the warm tortillas.

Garnish each taco with fresh chopped cilantro and serve immediately.