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.

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.