Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 small (6-inch) flour or corn tortillas
- 1 lb Yukon Gold potatoes, 1/2 small white onion, 2 tbsp neutral oil
- 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 3/4 tsp kosher salt, 1/2 tsp black pepper
- 8 large eggs, 1/3 cup half-and-half, 2 tbsp unsalted butter
- 8 oz fresh Mexican chorizo (casings removed) OR 12 oz cremini mushrooms + 1 tbsp oil
- 1 1/2 cups pico de gallo, 1 cup salsa verde
- 4 oz queso fresco, lime wedges, chopped cilantro
Do This
- 1) Make pico: combine 1 1/2 cups diced tomatoes, 1/3 cup onion, 1 minced jalapeño, 1/4 cup cilantro, 2 tsp lime juice, 1/4 tsp salt.
- 2) Potatoes: Heat 1 1/2 tbsp oil in a 12-inch skillet over medium-high (375–400°F surface). Add 1 lb diced potatoes, 1/4 cup water; cover 5 minutes. Uncover, add 1/2 onion; crisp 8–10 minutes. Season with paprika, garlic, 1/2 tsp salt, pepper. Hold warm at 300°F.
- 3) Cook chorizo OR mushrooms: Chorizo over medium 6–8 minutes (drain excess). For mushrooms, add 1 tbsp oil, sear 8–10 minutes with a pinch of salt.
- 4) Whisk eggs with half-and-half and 1/2 tsp salt. Soft-scramble in 2 tbsp butter over medium-low (275–300°F) 3–5 minutes; finish with pepper.
- 5) Warm tortillas: wrap in foil and heat at 300°F for 10 minutes (or char over flame 10–15 seconds per side).
- 6) Assemble: tortilla + potatoes + eggs + chorizo or mushrooms. Top with pico, queso fresco, and salsa verde. Add cilantro and lime.
Why You’ll Love This Recipe
- Fluffy, custardy scrambled eggs meet crispy golden potatoes for the perfect texture contrast.
- Choose your path: smoky chorizo or deeply browned sautéed mushrooms for a hearty vegetarian option.
- Bright toppings—pico de gallo, queso fresco, and salsa verde—bring fresh, zesty balance.
- Great for weekends but doable on weekdays with simple make-ahead components.
Grocery List
- Produce: Yukon Gold potatoes, white onion, tomatoes, jalapeño, cilantro, limes, optional avocado
- Dairy: Eggs, half-and-half, unsalted butter, queso fresco
- Pantry: Flour or corn tortillas, neutral oil, smoked paprika, garlic powder, kosher salt, black pepper, salsa verde
- Protein/Alt: Mexican chorizo or cremini mushrooms
Full Ingredients
Tortillas
- 8 small (6-inch) flour or corn tortillas
Fluffy Scrambled Eggs
- 8 large eggs
- 1/3 cup half-and-half
- 2 tbsp unsalted butter
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Crispy Potatoes
- 1 lb Yukon Gold potatoes, cut into 1/2-inch dice
- 1/2 small white onion, finely diced (about 1/2 cup)
- 2 tbsp neutral oil (divided; 1 1/2 tbsp for potatoes, 1/2 tbsp if needed)
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt (plus a pinch to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 cup water (for steaming in the pan)
Chorizo OR Sautéed Mushrooms
- Option A: 8 oz fresh Mexican chorizo, casings removed
- Option B: 12 oz cremini mushrooms, sliced 1/4-inch
- 1 tbsp neutral oil (for mushrooms only)
- Pinch kosher salt (for mushrooms)
Pico de Gallo
- 2 medium ripe tomatoes, diced (about 1 1/2 cups)
- 1/3 cup finely diced white onion
- 1 jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 tsp fresh lime juice
- 1/4 tsp kosher salt
To Finish
- 4 oz queso fresco, crumbled (about 1 cup)
- 1 cup salsa verde (store-bought or homemade)
- Lime wedges and extra chopped cilantro
- Optional: 1 ripe avocado, sliced
Step-by-Step Instructions
Step 1: Make the pico de gallo
In a medium bowl, combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and 1/4 tsp kosher salt. Stir, taste, and adjust salt or lime if needed. Set aside to marinate while you cook; the flavors bloom as it sits.
Step 2: Crisp the potatoes
Heat 1 1/2 tbsp neutral oil in a 12-inch skillet over medium-high heat (target surface temperature 375–400°F). Add the diced potatoes and 1/4 cup water, then cover and steam for 5 minutes to jump-start tenderness. Uncover, add the diced onion, and cook, stirring only occasionally, until the potatoes are deeply golden and crisp and the onions are soft, 8–10 minutes. Season with smoked paprika, garlic powder, 1/2 tsp kosher salt, and black pepper. Transfer to a baking sheet and keep warm in a 300°F oven.
Step 3: Cook the chorizo or mushrooms
For chorizo: Return the skillet to medium heat. Add the chorizo and cook, breaking it into small crumbles, until browned and cooked through, 6–8 minutes. Spoon off excess fat, leaving about 1 tsp in the pan. Keep warm.
For mushrooms: Heat 1 tbsp oil in the skillet over medium-high heat. Add mushrooms in an even layer and cook undisturbed for 3 minutes. Sprinkle with a pinch of salt, then continue cooking, stirring occasionally, until browned and their moisture has evaporated, 5–7 minutes more. Keep warm.
Step 4: Whisk the eggs for extra fluff
In a large bowl, whisk the eggs, half-and-half, and 1/2 tsp kosher salt vigorously for 30–45 seconds until slightly frothy. Aerating the mixture gives you softer, lighter curds.
Step 5: Soft-scramble the eggs
Heat a 10-inch nonstick skillet over medium-low heat (275–300°F). Add the butter; once melted, pour in the eggs. Using a silicone spatula, gently push from the edges toward the center, forming soft curds. Cook 3–5 minutes until just set and still glossy. Remove from heat and finish with black pepper. The residual heat will carry them the last step—avoid overcooking.
Step 6: Warm the tortillas
Wrap the tortillas in foil and warm in a 300°F oven for 10 minutes. Alternatively, char directly over a gas flame or hot dry skillet for 10–15 seconds per side until pliable with light blistering. Keep wrapped in a clean towel so they stay soft.
Step 7: Assemble and serve
Lay out warm tortillas. Add a spoonful of crispy potatoes (2–3 tbsp), a scoop of soft eggs (about 1/4 cup), then your choice of chorizo or mushrooms (2–3 tbsp). Spoon on pico de gallo, crumble over queso fresco, and finish with salsa verde (1–2 tbsp). Garnish with cilantro and a squeeze of lime. Serve immediately.
Pro Tips
- Keep eggs silky: low heat and gentle stirring are key. Pull them off the heat while slightly underdone.
- For extra-crisp potatoes, don’t crowd the pan and resist constant stirring—browning happens with contact time.
- If using chorizo, drain excess fat so the tacos stay saucy but not greasy.
- Sauté mushrooms in a single layer; letting them sear undisturbed creates deep, meaty flavor.
- Warm tortillas right before assembling and keep them wrapped so they stay pliable.
Variations
- Black Bean Veggie: Swap chorizo for 1 cup warmed black beans seasoned with cumin and lime; keep the sautéed mushrooms.
- Bacon & Cheddar: Replace chorizo with 6 slices crispy bacon and swap queso fresco for 1 cup shredded sharp cheddar.
- Poblano-Potato: Add 1 roasted, sliced poblano pepper to the potatoes for a smoky kick.
Storage & Make-Ahead
Make the potatoes and chorizo/mushrooms up to 2 days ahead; store separately, covered, in the refrigerator. Pico de gallo is best within 24 hours. Salsa verde keeps for a week. Reheat potatoes and protein on the stovetop over medium heat with a splash of oil until hot. Scramble eggs fresh just before serving for best texture. Store leftover components (not assembled tacos) up to 3 days. Eggs do not freeze well; potatoes and chorizo can be frozen up to 1 month.
Nutrition (per serving)
Approximate for 2 tacos with chorizo: 610 calories; 33 g fat (13 g sat); 45 g carbs; 27 g protein; 5 g fiber; 1,250 mg sodium. Using mushrooms instead of chorizo reduces calories by about 70 and saturated fat by about 3 g. Actual values vary by tortilla type and brands.
