Red Fox Breakfast Tacos, with a Red Fox cheese crust

20 mins 2


  • 80g/2.8oz chorizo, diced (optional)
    4 small tortillas (corn or wheat)
    100g/3.5oz Belton Farm Red Fox Cheese, grated
    4 medium eggs
    1 avocado, destoned and sliced
    Lime wedges, for serving
    Hot sauce, for serving (optional)
    Pink pickled onions, for serving (optional)
    Fresh coriander, leaves picked, for serving

The Cheese

Red Fox


  1. Add your chopped chorizo to a pan and fry until crispy. Once done, set aside.

  2. In a frying pan on a medium heat, add a handful of grated Red Fox cheese, let bubble and melt. Once melted, bring place a tortilla on top of the melted cheese. Cook for a minute or two, then flip.

  3. In another frying pan fry the eggs until the whites are set but the yolk is still runny.

  4. Assemble the cheesy tacos, add a couple of avocado slices, the chorizo, the fried eggs and top with the coriander leaves, a couple of dabs of hot sauce and the pickled onions. Serve with lime wedges alongside.