Mexican Gluten-Free Breakfast Tacos with Chipotle-Avocado Cream Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 gluten
• free corn tortillas 1 lb chorizo sausage, casing removed 1 small red onion, finely chopped 1 green bell pepper, finely chopped 4 large eggs 1/2 cup shredded Monterey Jack cheese 1/2 cup cilantro leaves, roughly chopped 1 ripe avocado, pitted and peeled 1 chipotle chili in adobo sauce 1/4 cup sour cream Salt and pepper, to taste Olive oil

Instructions

1. In a large pan over medium heat, cook the chorizo sausage, breaking it up with a wooden spoon, until browned and cooked through. Transfer to a plate and set aside.
2. In the same pan, add 1 tablespoon of olive oil, and sauté the red onion and green bell pepper until softened, about 5 minutes. Add the eggs and cook, stirring frequently, until scrambled and fully cooked. Season with salt and pepper to taste, then set aside.
3. In a food processor or blender, combine the avocado, chipotle chili in adobo sauce, sour cream, and a pinch of salt. Blend until smooth and creamy.
4. Heat the tortillas in a dry pan for 30 seconds on each side, then wrap them in a clean kitchen towel to keep warm.
5. To assemble the tacos, add a spoonful of scrambled eggs to each tortilla, followed by a portion of chorizo, a sprinkle of shredded Monterey Jack cheese, and a dollop of chipotle avocado cream sauce. Top with chopped cilantro leaves.
6. Serve immediately and enjoy your delicious Mexican gluten free breakfast tacos!

Chef’s Insight

To enhance the smoky flavor of the chorizo, you can add a pinch of smoked paprika to the scrambled eggs.

Notes

Feel free to customize the tacos with your favorite toppings, such as black beans, sliced jalapeños, or guacamole.