• Egg and chorizo tacos (Adam Liaw)Source: Adam Liaw

"I love tacos and to me this is the quickest way to eat a yummy taco."






Skill level

Average: 4.6 (8 votes)


Pico de gallo

  • 3 large tomatoes, finely diced
  • ½ white onion, finely diced
  • ⅓ cup coriander leaves
  • 1 ½ tbsp finely chopped jalapeño
  • 1-2 limes, juiced
  • salt, to taste


  • 1 tbsp vegetable oil
  • 3 raw Mexican chorizo sausages or hot Italian sausages, casings removed
  • 1 jalapeno chilli, seeded and finely chopped
  • 1 golden French shallot, finely chopped
  • 3 eggs
  • 100 g butter, diced

To serve

  • 4 small corn tortillas
  • sliced avocado
  • cotija cheese, optional (see note)
  • hot sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the pico de gallo, combine the tomato, onion, coriander leaves and jalapeno in a bowl. Season with lime juice and salt to taste.
  2. For the filling, heat the oil in a frying pan over medium – high heat. Crumble in the sausage meat and cook, breaking up the pieces with a wooden spoon, until light golden. Add the shallot and jalapeño and cook until light golden.
  3. Lightly beat the eggs with a pinch of salt, then add the butter. Move everything in the pan to one side, then pour in the eggs and butter and cook, stirring occasionally, until scrambled to your liking. Stir to combine with the chorizo mixture, then remove from the heat.
  4. Meanwhile, heat the corn tortillas on a cast iron pan.
  5. Put the eggs and chorizo onto the warm tortillas, top with a slice of avocado, a little pico de gallo, hot sauce and grated cotija cheese if using.


• Cotija cheese is a hard Mexican grating cheese made from cow's milk. Substitute with parmesan if unavailable.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.