Hearty Chorizo and Potato Breakfast Tacos

In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Remove chorizo with a slotted spoon, leaving about 1 tablespoon of rendered fat in the skillet.

Add the diced potatoes to the skillet with the chorizo fat. Cook, stirring occasionally, until tender and lightly browned, about 10-12 minutes.

Add the diced onion to the skillet with the potatoes and cook until softened, about 3-5 minutes.

While potatoes and onion cook, whisk the eggs with milk in a medium bowl. Season with a pinch of salt and pepper.

Add the cooked chorizo back into the skillet with the potatoes and onion. Pour the whisked eggs over the mixture. Cook, stirring gently, until the eggs are set but still moist, about 3-4 minutes.

Warm the tortillas in a separate dry skillet, microwave, or oven until pliable.

Spoon the chorizo, potato, and egg mixture generously into the warm tortillas.

Top with diced avocado and fresh cilantro. Serve immediately and enjoy your hearty breakfast tacos.