- In a cast iron skillet, brown the chorizo over medium-high heat 3-5 minutes, until meat is separated (I use a meat chopper.) and grease has separated from the meat.
- Turn heat to medium-low.
- Crack the eggs into the mixture, stirring constantly with a wooden spoon and adjusting the heat as necessary to keep the eggs from burning. Cook 5-7 minutes until the eggs are cooked and have soaked up the chorizo fat.
- Spoon into low-carb tortillas and top with grated cotija cheese, sour cream and cilantro freshly chopped with herb scissors.
- *I didn’t include the tortillas in the Nutrition Facts. There are so many ways to make low carb tortillas, and many people eating dirty keto or just general low carb use store-bought low carb tortillas tortillas. All of these varieties vary greatly in carb count. I will be posting a link soon to my homemade keto tortillas.
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