Growing up in Texas, breakfast tacos are a part of life.
I was in my late 20′s/early 30′s before I was made aware that not everyone eats breakfast tacos. What are y’all eating? Pancakes and Waffles are great, but let’s be real, y’all. Breakfast tacos are where it’s at.
Back in Calallen, there was this little hole in the wall that had the most amazing breakfast tacos; it was standing room only most mornings. I get a little teary eyed thinking about their chorizo and egg, and picadillo breakfast tacos. Simply out of this world.
One of our favorite breakfast taco combinations is chorizo and egg; it’s spicy, messy, rich, filling, and oh my gosh wonderful.
When I saw that this month’s California Avocado Recipe theme was breakfast, I immediately knew that I was doing breakfast tacos. Last year, I made these Deconstructed Migas, and they’re definitely one of our favorite breakfasts, but they also made me realize that I really love ugly, messy, hard to photograph food.
Seriously, don’t judge these by the pictures. They are so incredibly delicious.