Breakfast Tacos are such an institution. They’re so easy to put together and transform humble scrambled eggs into something phenomenal. There are so many variations on what goes into them, we put together a recipe here that goes with the classics.
The ingredients you can’t go without
Breakfast Tacos can be a lot of things but the main ingredient other than tortillas is egg. While fried eggs actually work great they can be a little messy and hard to assemble more than one at a time which is why you usually see scrambled eggs in restaurants. Breakfast tacos are a mainstay for chefs doing brunch and breakfast. They’re so popular you see them on plenty of menus in many iterations. The tortillas are really a matter of preference and both corn and flour work great. As far as sauces, again it is a matter of preference but salsa verde tends to work very well with eggs. The acidity of the sauce helps cut the fat, especially if adding cheese. For that matter smokey chile salsas such as those with chipotle work wonders as well.
Other Ideas
There are many other iterations of Breakfast Tacos that make sense. The sky is the limit. Here are a few other suggestions that you may want to try,
- Add some other proteins such as ham, bacon or steak or even smoked salmon
- Spice it up by adding fresh or dried chiles to the eggs before scrambling. You can even add a paste such as sambal olek or sriracha
- Add some salsa to the eggs while scrambling
- Make a DIY condiment bar for guests with cilantro, pico de gallo, pickled chiles, and cheeses
- Add steamed or fried diced potatoes for some texture when scrambling the eggs
- Cactus leaf or nopales as they are known in Mexico work great with eggs. Simply par blanch them after removing the spines.
Breakfast Tacos
Equipment
Ingredients
- 4 each Flour tortillas
- 6 each Eggs
- 1 ounce Whole milk
- 1 ounce Butter
- 3 ounces Roma tomato
- 1 tbsp White onion
- 1 tbsp Cilantro
- 4 ounces Queso Fresco
- .5 each Avocado
- .25 tsp Sea salt
Instructions
- Gather the ingredients. Make the pico de gallo with chopped onion, cilantro, and tomato. Season with a pinch of salt.
- Gently beat the eggs and milk in a mixing bowl. Heat a non stick pan over medium to low heat and add the butter while still cold. Pour in the eggs and gently scramble.
- Meanwhile heat the tortillas for several seconds on each side in a separate skillet. Reserve warm inside a wrapped kitchen towel while cooking the eggs.
- Assenble the tacos while still warm by scooping some egg into each tortilla then topping with the pico de gallo and crumbled cheeese. Serve with your choice of salsa! Bon Appetit!
