Chorizo Breakfast Tacos

• 4 ounces, weight Chorizo Sausage
• 7 Eggs
• 7 Tablespoons Water
• 1/4 teaspoons Salt (or More To Taste)
• 1/4 teaspoons Ground Pepper, Or More To Taste
• 8 Corn Tortillas
• 1/4 cups Grated Pepper Jack Cheese
• 1/4 Avocado, Cut Into 4 Slices
• 6 Tablespoons Pico De Gallo

1. Heat a medium nonstick skillet over medium-high heat. Add chorizo sausage and cook, breaking up with a wooden spoon, until cooked through. Transfer to a bowl lined with paper towel.
2. Crack the eggs into a large bowl and whisk with the water until combined.
3. Wipe out the skillet, lightly coat with cooking spray and set over medium-low heat. Pour in egg mixture and cook, stirring occasionally, until eggs are scrambled. Season with salt and pepper. Stir cooked chorizo sausage into eggs.
4. Using 2 corn tortillas for each taco, divide egg mixture evenly between the tacos. Top each taco with cheese, avocado and pico de gallo. Serve immediately.

sausage, eggs, water, ubc, ubc, tortillas, ubc, ubc avocado

Taken from tastykitchen.com/recipes/breakfastbrunch/chorizo-breakfast-tacos/ (may not work)