🌮 Chorizo Breakfast Tacos

Method

1. Brown the chorizo in a skillet over medium heat for 5 to 6 minutes, breaking it up.
2. Whisk the eggs with a pinch of salt and pour them into the pan.
3. Fold gently until just set and still glossy.
4. Warm the tortillas directly over a flame or in a dry pan.
5. Fill with eggs, cheese, avocado and salsa. Finish with lime.

Leftovers keep in an airtight container in the refrigerator for up to 3 days.