Mexican Breakfast Tacos with Egg, Bacon and Chorizo

Thinly slice red onion and soak in vinegar with a pinch of salt for 15 minutes.

Cook bacon until crispy, then set aside.

Brown chorizo in the same pan and remove.

Fry eggs sunny-side up until whites are set.

Warm tortillas in a dry pan.

Assemble tacos with chorizo or bacon, egg, diced tomatoes, avocado, and pickled onion.

Season with salt and pepper and serve immediately.