Breakfast Tacos

Breakfast tacos are perfect for weekend brunch. Even though I'm a bagel girl through and through, I love starting my day with a little spice. I've taken to making soyrizo tacos because this mock meat already has so much flavor, you don't have to add much else in terms of seasoning. I also made a homemade medium-spicy salsa, which was super quick. Although you could also make this the night before and refrigerate, so the flavors marinate.

To prepare the tacos, I heated the corn tortillas directly on the gas burner (set to low), then

topped them with the sauteed Trader Joe's soyrizo, sauteed crimini mushrooms, fresh cilantro, avocado, and my salsa.

Salsa
2 medium-large tomatoes on the vine (roughly chopped)
1 medium jalapeno (stem and seeds removed)
2 cloves garlic
1/2 small yellow onion (peeled and roughly chopped)
cilantro (handful)
1 lemon (juice of)
dash cumin
salt, to taste

1. Add all ingredients to a food processor or blender and pulse until it's well combined, but not completely smooth.