Chorizo Breakfast Tacos With Tomatillo Pico De Gallo

• 8 pastured eggs
• 1/2 cup flax milk (or preferred dairy-free milk)
• 1/2 teaspoon garlic sea salt
• 1 tablespoon olive oil or preferred cooking fat
• 1 pound organic chorizo, casings removed
• 3 tomatillos, husked, rinsed and minced
• 1/2 red onion, minced
• 1/2 teaspoon garlic sea salt
• Handful of cilantro, chopped
• Juice from 1 lime
• 4 large or 8 small tortillas or substitute hearts of romaine

1. In a mixing bowl, combine the eggs, milk and garlic sea salt.
2. Whisk until well combined.
3. In a large skillet over medium heat, scramble the eggs in the olive oil until light and fluffy but cooked through.
4. Use a spatula to break up the eggs while cooking to prevent burning.
5. Set the eggs aside.
6. In a medium-size skillet, cook the chorizo over high heat, breaking it up into crumbles as it cooks.
7. This will take about 5-7 minutes; set the chorizo aside.

eggs, flax milk, garlic, olive oil, chorizo, red onion, garlic, handful of cilantro, lime, tortillas

Taken from www.foodrepublic.com/recipes/chorizo-breakfast-tacos-with-tomatillo-pico-de-gallo/ (may not work)