Chorizo-Style Turkey Breakfast Tacos

Ingredients

• 400 gextra-lean ground turkey (93%)
• 2¼ tspsmoked paprika
• 1 tspground cumin
• 1 tspdried oregano
• ¼ tspcayenne or chili flakes
• 2 tspapple cider vinegar
• ½ tspsalt
• 6large eggs
• 8small corn tortillas
• 100 gsalsa
• 6 gfresh cilantro
• ½avocado

Method

1. Mix the smoked paprika, cumin, oregano, cayenne, apple cider vinegar and salt into the turkey.

2. Heat a large non-stick skillet over medium-high heat.

3. Add the turkey and break it up, cooking until browned and it reaches 74°C (165°F), about 6 minutes.

   6 min timer

4. Lower the heat to medium-low, push the turkey to one side, pour the beaten eggs into the space and scramble for about 3 minutes until just set, then fold together.

   3 min timer

5. Warm the corn tortillas in a dry skillet over medium-high heat for 20 to 30 seconds per side.

6. Fill the tortillas with the turkey and eggs and top with salsa, sliced avocado and cilantro.

Storing and reheating

The filling keeps 3 days.