Breakfast Tacos (Breakfast Bible version)

I was initially planning on making breakfast burritos for breakfast this morning, but I failed to procure a few of the ingredients and ended up swapping them out for these breakfast tacos instead. I had all the ingredients on hand and it let me use up a few things out of the fridge that really needed used.

There are a lot of different parts to these tacos, but none of them requires much in the way of prep. It's mostly just chopping, maybe stirring a few things together in a bowl. The only thing that really needs cooking is the eggs. So that helps make this a fairly tractable morning recipe. Although it's still a little more complicated than I'd normally prefer for a weekday breakfast. Perfect for a weekend though!

I just filled my tacos with the toppings listed in the recipe: cheese, beans, avocado, crema, pickled onions, and cilantro. And they were great that way. That said, I do think a little salsa (or pico de gallo, as the recipe author suggests) would have been nice as well. And you could certainly experiment with trying out different toppings and adjusting the combination somewhat. Thinly sliced radishes and pickled jalapeños spring to mind as potential candidates. Refried beans... tomatoes... taco sauce... ketchup... take your pick!

Breakfast Tacos

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1/2 red onion, thinly sliced
• 6 Tbsp. seasoned rice vinegar
• 1 tsp. sugar
• 1/2 c. sour cream
• 1 Tbsp. lime juice
• 1/4 tsp. lime zest
• 1 tsp. minced jalapeño
• salt and pepper, to taste
• 8 large eggs
• 2 Tbsp. milk
• 1 tsp. unsalted butter
• 8 small (15cm) corn tortillas
• 1/2 c. cooked pinto beans¹
• 1 avocado, peeled and sliced
• 1/2 c. cheese, either grated cheddar or crumbled cotija or feta
• 1/4 c. chopped fresh cilantro

Directions

1. Stir together the onion, vinegar, and sugar and let stand for at least 30 minutes.
2. Stir together sour cream, lime juice, lime zest, and jalapeño and season to taste with salt and pepper. Let stand while you prepare the rest of the meal.
3. Beat the eggs with the milk and season to taste with salt and pepper.
4. Melt the butter over medium-low heat.
5. Pour in the eggs and allow to cook for a minute or two without stirring.
6. Stir the eggs and scrape the bottom of the pan. Continue cooking and occasionally stirring until eggs are soft set in large curds.
7. Meanwhile, warm the tortillas until soft and supple.
8. Assemble to tacos by filling the tortillas with scrambled eggs and topping with beans, avocado, cheese, crema, pickled onions, and cilantro and serve.

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¹ I already had an open can of baked beans in the fridge, so I just used those instead of opening a can of pinto beans or trying to cook some from scratch. ^Back