Who says Tacos are only a dinner food!? These Mexican Pork Sausage Breakfast Tacos will knock your socks off! They are packed with flavor and oh so good!
Happy Fiesta Friday!
Is there a better holiday than Cinco de Mayo? Not in my book – chips, guac, tacos, margs – what’s not to love? And now that it is officially less than a month away it’s time to start planning your fiesta! Last year I devoted the whole week leading up to Cinco de Mayo to Mexican recipes. But I felt like it was too rushed and not enough time for you guys to get your menus ready, so this year I am spreading them out with Fiesta Fridays! Every Friday between now and Cinco de Mayo I will be sharing a new Mexican recipe with you! GET EXCITED!
First things first – Breakfast TACOS! These tacos are great for a weekend breakfast and if you are planning a Cinco de Mayo brunch they would be perfect! Cinco de Mayo falls on a Saturday this year so brunch might just have to happen!
These Mexican Pork Sausage Tacos are loaded. Start with a flour tortilla, smear with sour cream, layer on the browned pork sausage, corn cotija salsa, pineapple avocado salsa and topped off with a fried egg.
Let’s talk about fried eggs. It is my personal opinion that these tacos work best with a very runny egg. The egg yolk kind of serves as a sauce that you are pouring over the top of the taco. I understand not everyone likes runny eggs, so you do you, BUT I’m just saying if you make these with runny eggs you won’t be sorry! 😉Print
- 1 lb ground pork sausage
- 1 tsp sea salt, divided
- 1/4 tsp black pepper
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1 cup steamed corn
- 2 oz cojito cheese
- 1 cup pineapple, cut into small chunks
- 1/2 cup avocado, cut into small chunks
- 3 tbsp cilantro, chopped
- 1 tbsp olive oil
- 1 tbsp lime juice
- 6 eggs
- 6 6″ flour tortillas
- 1/2 cup sour cream
- Put pork sausage in a large bowl, add 1/2 tsp sea salt, black pepper, chili powder, cumin and onion powder, mix
- Heat large skillet over medium heat, add pork
- Cook, breaking it up with a wooden spoon, until browned and cooked through
- Remove cooked pork from skillet, set aside, do not discard grease
- Place skillet back on the stove top, reduce heat to medium-low
- Add steamed corn to the skillet, cook for 3-5 minutes until corn starts to brown
- Remove skillet from heat, put corn in a small bowl
- Add cotija cheese and 1/4 tsp sea salt to corn, mix, set aside
- In another bowl, combine the pineapple, avocado, 2 tbsp cilantro, olive oil, lime juice and 1/4 tsp sea salt, set aside
- Return skillet to stovetop, cook eggs 2-3 at a time over medium-low heat until the white is cooked and the yolk is set, but runny*
- Assemble the tacos, spread a thin layer of sour cream on each flour tortilla**, top with 1/6 of the pork, corn cotija mixture, pineapple salsa and an egg, sprinkle with remaining 1 tbsp chopped cilantro
*If you do not like your eggs running, cook them for longer until the full yolk is cooked through
**If you like you can warm the tortillas in the microwave – cover with a wet paper towel and microwave 30 seconds.
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Did you hear? Chocolate Covered Cheetah is becoming Sprinkles & Sea Salt! Not to worry, it’s still me churning out delicious recipes helping YOU get out of your comfort zone in the kitchen! Look for this change coming soon ????