Method

1. Chop up your chorizo into bite-size pieces. Place into a cold pan and bring up to a medium heat, allowing the fat to render from the sausage and get super crispy.
2. Once crisp, remove the chorizo, but reserve the fat in the pan. In a bowl, crack 6 eggs, add salt and pepper to taste and whisk well. Place the eggs into the chorizo fat and cook on a medium/low heat, moving constantly until scrambled.
3. Either in a hot pan or over a flame, toast the tacos until slightly charred.
4. To assemble, grab a couple of tacos, load up with plenty of scrambled eggs, top with the crispy chorizo, guac, salsa, fresh coriander and lime juice. You can also add a little crumbled feta if you want. Enjoy!