Want to recreate the award-winning Lucky Taco taste sensation in your own home? Sarah and Otis Frizzell share two recipes straight from The Lucky Taco Truck.

Spicy chorizo and egg Lucky Tacos

Serves 2

200g spicy chorizo (out of the sausage casing)

2 free-range eggs

Flour tortillas - use left-over ones from Lucky Taco Kits or use Farrahs wraps

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Squeeze of spicy avocado cream

1/2 red cabbage, finely sliced

1 heaped Tbsp pico de gallo

Handful of coriander leaves

Lucky Taco Chilli Salt

Lucky Taco Hot Sauce

Fresh lime wedges

Fry chorizo in frying pan until browned. Remove chorizo from pan and set aside, covered with foil to keep warm.

Fry your eggs. After 2 minutes, use a fish-slice to loosen the bottom of the egg from the pan. Flip them over, being super careful not to break the yolks. Turn off the heat. You want the eggs over-easy.

In another pan (get this super hot while you cook your eggs), toast your tortillas lightly. Keep them warm by wrapping in a clean tea-towel.

Dollop spicy avocado cream (or guacamole) on to the tortilla. Then add egg and chorizo. Add a pinch of red cabbage and heaped Tbsp of pico de gallo.

Finish with coriander leaves, Lucky Taco Chilli Salt, Lucky Taco Hot Sauce and fresh lime.

The Lucky Taco pico de gallo

6 tomatoes
1/2 white onion
6 garlic cloves
1 chilli
Handful coriander
Zest and juice of 1 lime
Salt and pepper to taste

Quarter tomatoes, remove the flesh and seeds and dice. Finely chop onion, garlic and chilli. Roughly chop coriander. Add lime. Mix together and season with salt and pepper.

Mojo mushroom and egg Lucky Tacos

Serves 2

200g portobello mushrooms
Lucky Taco Jalapeno Hot Sauce
2 Tbsp Mutti Polpa (finely chopped tomatoes)
Lucky Taco Chilli Salt
2 Tbsp pumpkin seeds - toasted
2 Tbsp crispy fried shallots
2 free-range eggs (one per taco)
Flour tortillas, you can use ones left over from Lucky Taco kits or use
Farrahs wraps
Squeeze of spicy avocado cream (or make a simple guacamole by mashing Lucky Taco Chipotle hot sauce into a ripe avocado with salt and lemon juice)
1/2 red cabbage - finely sliced
1 heaped Tbsp Lucky Taco Pink Pickle (from Farro Fresh and Nosh)
Handful of coriander - pick the leaves off the stems
Fresh lime wedges

Slice mushrooms and add 1 Tbsp of Lucky Taco Jalapeno hot sauce, 2 Tbsp Mutti Polpa and a generous shake of Lucky Taco Chilli Salt. Mix together in a bowl.

Fry until cooked through and warm. Remove from pan and set aside in a foil-covered bowl.

Toast pumpkin seeds and mix together with the crispy fried shallots. Set aside. In the same pan fry your eggs. After 2 minutes, use a fish-slice to loosen the bottom of the egg from the pan. Flip them over being careful not to break the yolks. Turn off the heat. You want the eggs over-easy, so when you bite into the taco, the yolk bursts and drips down your arm.

In another pan (get this super hot while you cook your eggs), toast your tortillas. You just want a bit of colour on each side. Keep them warm by wrapping in clean tea-towel.

Dollop spicy avocado cream (or guacamole) on to tortilla. Then add egg and mushrooms. Add a pinch of red cabbage and heaped Tbsp of Lucky Taco Pink Pickle.

Finish with a sprinkle of toasted pumpkin seeds and shallots, coriander leaves, Lucky Taco Chilli Salt, Lucky Taco hot sauce and a squeeze of fresh lime.

The Lucky Taco Straight Up spicy avocado cream

1 cup Straight Up natural yoghurt
Zest and juice of 1 lime
2 avocados
1 jalapeno chilli, or any other you prefer
1/2 cup of coriander
Good shake of hot sauce, be generous
Salt and pepper to taste

Put everything in a food processor or use a stick blender and blitz until smooth. The leftover cream will keep in the fridge for another day. Or blitz in a food processor and use as a sauce for pasta.