Soft Scrambled Egg and Chorizo in Crispy All-Cheese Taco Shells

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  • Yield:Makes 8 mini tacos, serving 2 to 3 as a light meal, or 8 as an hors d'oeuvres

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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  • 3 tablespoons finely diced Mexican or Spanish chorizo
  • 2 tablespoons unsalted butter
  • 4 large eggs, whisked
  • 2 tablespoons crème fraîche or Mexican crema
  • Kosher salt
  • 1 recipe Crispy All-Cheese Taco Shells
  • 1 recipe Basic Salsa Verde (or store-bought salsa verde)
  • 2 tablespoons grated queso cotija or feta cheese
  • 2 tablespoons minced fresh cilantro leaves


  1. 1.

    Place chorizo in a cold non-stick or cast iron skillet and place over medium-high heat. Cook, stirring occasionally, until crisp. Transfer to a paper towel and set aside. wipe out skillet and return to medium-low heat.

  2. 2.

    Add butter and swirl until melted but not browned. Add eggs and cook, stirring constantly with a spatula, until nearly set in soft curds, about 10 minutes total. Remove from heat and stir in crème fraîche. Season to taste with salt and transfer to a bowl.

  3. 3.

    Fill taco shells with eggs. Top with salsa verde, fried chorizo, cheese, and cilantro. Serve immediately.

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