Dice the avocado and set aside. Squeeze over lemon to prevent it from oxidising.
Dice the chorizo and pick the coriander leaves.
Over medium heat, cook the chorizo until crispy, then set aside.
Heat each tortilla for 10-15 seconds on each side (we like to do this over a low gas flame), then wrap in a damp towel.
In the same pan you used for the chorizo, fry the eggs and season well.
To assemble the taco, place an egg, some chorizo, and avocado chunks on each tortilla. Garnish with coriander. Add hot sauce if desired.
0 servings