SalsaCorn and capsicum salsa1 red capsicum, diced finely1 spring onion, chopped finely ¾ cup corn kernels ¼ small red onion, diced finely1 clove garlic, diced finely2 tablespoons olive oiljuice of 1 lime (or use lemon)handful parsley, chopped roughlysea salt and cracked black pepper
Filling1 chorizo sausage, slicedoil for frying5 free-range eggssplash of milksea salt and cracked black pepper1 avocado, sliced
Place all the salsa ingredients in a bowl and mix well to combine. Season to taste with salt and pepper.
Heat oil in a sauté pan over a medium/high heat and fry the chorizo slices until golden. Remove from the pan with a slotted spoon and set aside.
Place the eggs and milk in a bowl. Add a grind of salt and pepper and whisk together. Pour the mixture into a sauté pan over a medium heat. Let it sit for 30 seconds and then gently move around the pan for a minute or until just cooked.
Warm the tortillas as per the packet instructions.
To serve Set out the cooked egg, chorizo, avocado, salsa and tortillas and let your family have fun assembling their own tacos.
You can make the salsa the night before to save on prep time too. I’ve made the salsa with parsley to keep it mild, but feel free to customise with other fresh herbs as suits your family. Wheat tortillas can be used in place of soft corn tortillas if you can’t find them.
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