Grilled Breakfast Tacos
Juicy tomatoes and sweet corn are at their peak in summer, and the grilled salsa in these tacos celebrates both. It is spooned on top of soft-scrambled eggs with grilled chorizo, all wrapped in warm corn tortillas. Be sure to add the cheese while the eggs are fresh out of the pan, so their heat will melt the cheese.
Equipment
- 1 Grill With medium heat setup
- 1 Tongs Heat-resistant for handling items on the grill
- 1 Large Cast Iron Skillet For cooking eggs on the grill
- 1 Heat-Resistant Spatula For scrambling eggs
- 1 Skewer 10-inch, for cherry tomatoes
Ingredients
Main
- 8 ounces fresh chorizo about 2 links
- 1/3 cup extra-virgin olive oil
- 1 cup cherry tomatoes
- 2 ears yellow corn shucked
- 1 bunch scallions
- 1 jalapeno halved
- 2 limes halved
- Kosher salt and freshly ground pepper
- 1/4 cup fresh cilantro leaves and tender stems roughly chopped
- 8 large eggs
- 2 tablespoons heavy cream
- Eight 6-inch corn tortillas
- 4 ounces Monterey Jack cheese finely shredded (about 1 1/2 cups)
Instructions
- Prepare a grill for medium heat. Prick the chorizo links 3 or 4 times with a fork (this keeps them from bursting on the grill). Brush them all over with 1 tablespoon of the oil. Grill, flipping as needed, until charred all over and cooked through, 12 to 15 minutes. Let cool slightly, then slice into 1/4-inch-thick rounds; set aside.
- Meanwhile, thread the tomatoes onto a 10-inch skewer. (If using a wooden skewer, leave just 1/2 inch sticking out on each end so you do not have to soak it.) Put the skewered tomatoes, corn, scallions, jalapeno and limes on a rimmed baking sheet or large platter, brush the vegetables and limes liberally with 2 tablespoons of the oil and sprinkle liberally with salt and pepper.
- Place the vegetables and limes (flesh-side down) on the grill. Grill the corn, using tongs to rotate the ears occasionally so they cook evenly, until lightly charred in spots, 7 to 9 minutes. Grill the tomatoes, scallions, jalapenos and limes, rotating as needed, until deeply charred, 4 to 6 minutes. Return the vegetables and limes to the baking sheet when done cooking. Transfer the cooked chorizo to a cutting board. When cool enough to handle, halve the tomatoes, cut the kernels off the cobs and thinly slice the scallions and jalapenos (seed the jalapeno, if desired). Put the cut vegetables, the juice of 2 of the lime halves and the cilantro in a large bowl; stir to combine, and season with salt and pepper. Cut the remaining 2 grilled lime halves into wedges; set aside.
- Meanwhile, whisk together the eggs, cream and 1/2 teaspoon each salt and pepper in a medium bowl. Place a large cast-iron skillet on 1 side of the grill, and pour in the remaining oil (it might seem like a lot, but you do not want the eggs to stick). Heat the oil for 1 minute, then add the egg mixture. Use a heat-resistant spatula to stir the eggs until soft curds form, 6 to 8 minutes. Gently stir in the chorizo.
- While the eggs are cooking, grill the tortillas on the other side of the grill until lightly charred on both sides and warmed through, 1 to 2 minutes total.
- To assemble the tacos, divide the egg mixture among the warm tortillas, sprinkle each with 1 to 2 tablespoons of the cheese and top each with a spoonful of the grilled salsa. Serve immediately with the grilled lime wedges and any remaining grilled salsa on the side.
Notes
For perfectly grilled chorizo, ensure even charring by flipping frequently; pricking helps prevent bursting. When grilling vegetables and limes, place the limes flesh-side down first to achieve beautiful char marks and maximize juice extraction. The key to soft, fluffy scrambled eggs is not overcooking them; remove from heat while still slightly wet as they will continue to cook from residual heat. Adding the cheese immediately to the hot eggs ensures optimal melt. Always warm your tortillas directly on the grill for a minute or two per side—this makes them pliable and adds a lovely smoky depth that enhances the overall taco experience. Don't be shy with seasoning the salsa to taste.