Breakfast Tacos with Radish and Avocado Salsa, Chorizo, Pickled Radishes and Fried Eggs

Serves: 4-8
PREP: 15 minutes
COOK: 10 minutes

Whether you’re brunching with friends or switching up meal times with breakfast for dinner. These tacos are bound to be a firm favourite.

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For the pickled radishes:


  • 2 tbsp red wine vinegar
  • 2 tbsp sugar
  • 6 radishes, sliced


For the salsa:


  • 7-8 radishes, thinly sliced
  • 1 large avocado, scooped out of skin and diced
  • ½ onion, finely sliced
  • 1 jalapeno, sliced
  • 2 tbsp coriander, chopped
  • Juice of 1 lime
  • Salt, to taste


For the tacos:


  • 8 eggs
  • 8 corn tortillas
  • 100g chorizo, chopped
  • 100g feta, crumbled
  • Oil for cooking
  • Hot sauce, optional


  1. Start with the pickled radishes. Mix together the vinegar and sugar, pour over the radishes and set to one side.
  2. Prepare the salsa. Slice the radishes with a mandoline, or carefully by hand. Combine the radishes with the avocado, onion, jalapeno, coriander and lime juice. Add a pinch of salt.
  3. Next, heat a large pan over a medium heat. When the pan is hot, add enough oil to cover the bottom. Fry the eggs according to your taste, about 4-5 minutes, until whites have set. Set eggs aside.
  4. Meanwhile, in a small frying pan fry the chorizo for a few minutes until golden. Set aside.
  5. Brush the tortillas with a little oil and heat in a griddle pan, one at a time.
  6. To serve, place one egg on each tortilla. Top with the salsa, feta cheese, chorizo and pickled radishes. Serve with hot sauce.