Breakfast Tacos with Chorizo & Creamy Scrambled Eggs

In a medium non-stick skillet, sauté the chorizo until cooked all the way through. Drain the fat and set aside. Leave ½ teaspoon of fat in the pan if you like for extra flavor. (If using plant-based chorizo, either chop or crumble and sauté in a little olive oil.)

In a medium bowl, whisk the eggs with the sour cream, salt, and pepper. Sour cream does not need to be fully incorporated.

Heat the same skillet over medium heat. Add olive oil if needed, or use a little chorizo fat, pour in the eggs, and stir gently until soft curds form. Stir in the cheese, scoot the eggs over, and reheat the chorizo alongside.

Divide the scrambled eggs and chorizo among the warm tortillas, add slices of avocado, and sprinkle with cilantro and hot sauce. Enjoy immediately.