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Chorizo Tacos with Brussels Sprouts and Fried Egg

  • Prep 10 min
  • Total 15 min
  • Ingredients 6
  • Servings 4
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Ingredients

1
large potato
4
Brussels sprouts
2
chorizos or pork sausages
Salt and pepper, to taste
4
corn tortillas
4
eggs

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
339.7
% Daily Value
Total Fat
17.1g
26%
Saturated Fat
6.0g
30%
Cholesterol
212.4mg
71%
Sodium
1044.0mg
44%
Total Carbohydrate
29.5g
10%
Dietary Fiber
4.3g
17%
Sugars
1.5g
Protein
17.4g
% Daily Value*:
Vitamin C
57.20%
57%
Calcium
7%
7%
Iron
14.70%
15%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can use ground meat instead of chorizos for a lighter option.

Directions

  • 1 Wash the potato and cut it into small cubes.
  • 2 Cut the Brussels sprouts into thin slices and cut the chorizo into small pieces.
  • 3 In a frying pan, sauté the chorizo, potatoes and Brussels sprouts. Season to taste.
  • 4 Heat up the tortillas in a comal or frying pan. Fry the eggs and season to taste. Place the tortillas on a plate, add sautéed mixture of Brussels sprouts, potatoes and chorizo, and top with an egg.
  • 5 Serve immediately.

The combination of potatoes and chorizo is delicious, even more so when they’re rolled in a tortilla. These tacos are made with a simple recipe of chorizo with Brussels sprouts and potatoes, and topped with a delicious fried egg. I usually serve them with a salsa verde made with tomatillos and jalapeños, but if you don’t have time to make it, the tacos will be tasty enough on their own. They are the perfect option for dinner or for those days when you need to make something quick and quite light. Enjoy these tacos with a few cold beers. What else can you ask for? Enjoy!

Rate and Comment

Cristina Duffy Cristina Duffy
September 20, 2016

The combination of potatoes and chorizo is delicious, even more so when they’re rolled in a tortilla. These tacos are made with a simple recipe of chorizo with Brussels sprouts and potatoes, and topped with a delicious fried egg. I usually serve them with a salsa verde made with tomatillos and jalapeños, but if you don’t have time to make it, the tacos will be tasty enough on their own. They are the perfect option for dinner or for those days when you need to make something quick and quite light. Enjoy these tacos with a few cold beers. What else can you ask for? Enjoy!