Prep your ingredients. Dice the onion, mince the garlic, and crack the eggs into a bowl. Whisk the eggs with a pinch of salt and pepper until smooth.

Warm the tortillas. Wrap them in foil and place in a low oven (275°F/135°C) for 10 minutes, or heat them one by one in a dry skillet for 30–45 seconds per side. Keep them wrapped to stay soft.

Cook the chorizo. Heat a large nonstick or cast-iron skillet over medium. Add a touch of oil if needed. Add turkey chorizo and break it up with a spatula. Cook 5–7 minutes until browned and cooked through.

Add aromatics. Stir in the diced onion and cook 2–3 minutes until softened. Add the garlic and cook 30 seconds until fragrant. Taste and adjust seasoning with salt or a pinch of smoked paprika if you want extra depth.

Scramble the eggs. Push the chorizo to one side of the pan. If the pan looks dry, add a small splash of oil or a pat of butter. Pour in the eggs and gently scramble over medium-low heat until just set—soft and custardy is best.

Combine or keep separate. You can fold the eggs into the chorizo for a uniform mix, or keep them separate and layer them in the tortillas. Both ways work great.

Assemble the tacos. Add chorizo and eggs to warm tortillas. Top with cheese (if using), cilantro, avocado, and a spoonful of salsa. Finish with a squeeze of lime.

Serve immediately. Breakfast tacos are best hot and fresh, with extra lime and salsa on the side.