Prep Time: 20 Minutes
Cook Time: 20 Minutes
Servings: 2

Ingredients
4 taco shells
1 cup grated extra-sharp white cheddar cheese
4 large eggs
4 tablespoons chopped fresh cilantro, divided
200g fresh chorizo picante, casing removed if necessary
4 green onions, sliced
Sour cream
Salsa Pico de Gallo

Directions
Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium non-stick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.

Heat taco shells according to package directions; cool slightly. Spoon egg mixture into taco shells. Top each taco with cheese and green onion. Serve with sour cream and Salsa Pico de Gallo, if desired.