These Mexican Breakfast Tacos are a hearty breakfast packed with hash potatoes, scrambled eggs and avocado pico de gallo salsa with lime squeezed over the top.
Breakfast Tacos are one of those meals that give you 100% creative freedom. I actually wish that in my former (or future) life, I created a breakfast taco food truck offering a sort of buffet style, where you could choose your own toppings and quantities.
It’s one of those things that by the end of it, shows the kind of person you are. Are you the I’m-going-to-stuff-everything-possible-into-this-taco person? Or are you Houston-Style-Ingredients-Only person or are you this-is-an-omelette-in-a-tortilla type? I think I’m the last to be honest. I kind of just shove anything I would want in and on an omelette in my taco. Plus cheese, of course. Cheese makes everything even better.
That’s why although I have created a recipe that I know you’ll devour, feel free to add or subject ingredients to your choice. This is YOUR taco baby! I opted for scrambled eggs topped with asadero cheese, a Mexican cheese , stove top hash potatoes, and an avocado pico de gallo. After Mr. Jessiker Bakes’ version of pico de gallo I’m definitely the kind-of-in-love-throw-it-on-everything taco girl and I have been recreating it and putting it on everything. Next up – pineapple version! This taco is definitely bursting with all these amazing flavours that will leave you wanting to create your own taco joint.
I think I actually got inspired by that show Diners, Drive-Ins and Dives aka my insanely guilty addiction and the overflow of tacos, so the next morning for breakfast (after dreams of food, of course) I was craving a taco. It was way too early to justify a regular version, so I opted for a breakfast version with my own array of ingredients. Despite my avocado and pico de gallo addiction, I actually think my favourite part was the potatoes. They’re cooked like hash browns minus the shredding and ton of oil, and create such a delicious crunch and contrast to the scrambled eggs. Can you say, ultimate breakfast?
What ingredients would you add to this? And P.S. it’s time to fine tune your taco skills – Cinco de Mayo is around the corner.
If you enjoyed these Breakfast Tacos you’ll enjoy this Spicy Guacamole!
Ingredients
- 2 6- inch tortillas , soft tacos
Pico de Gallo Salsa:
- 1/2 a small onion , diced
- 1 small tomato , diced
- 1 whole chili pepper , diced
- 3 small limes
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 avocado , diced
Hash Potatoes:
- 3 teaspoons oil
- 1 teaspoon black pepper
- 1 small or 1/2 medium potato , diced
Scrambled Eggs:
- 2 large eggs
- 1 pinch of salt
- 1 teaspoon of ground black pepper
- 2 tablespoons milk
- 2 teaspoons of parsley or green onions , chopped
- 2 tablespoons of asadero cheese or other Mexican Cheese
- 2 teaspoons of hot sauce
Instructions
Tacos
- In a pan over medium high heat, place the tacos to get a slight crisp and to aerate them for about 30 seconds on each side. This creates a lighter finish. Set aside.
Pico de Gallo
- Mix all of the ingredients except the lime, combining until mixed together. Squeeze the limes over the mixture - you want to pico de gallo to soak in the lime juice, so ensure the entire mixture is covered slightly with the juice. Allow to soak for about 15 minutes to ensure all the flavours are extracted - this can be done from before starting the other steps. Note, this makes more than you need. Place leftovers in the fridge covered with plastic wrap.
Hash Potatoes
- Heat oil in a pan over medium high heat. Toss potato in pepper, and then place into pan when oil is hot. Oil should sizzle.
- Cook potatoes until cooked through, at least 5 minutes and up to 10 minutes. Potato will be soft on the inside when cooked through. In the last few minutes, you can begin to cook scrambled eggs. Remove from heat when finished.
Scrambled Eggs
- Whisk the eggs, salt, ground black pepper,hot sauce and milk together in a bowl.
- In a pan over high heat, spray with non-stick cooking spray. When hot, pour the egg mixture into the middle of the pan.
- Stir slowly with a rubber or silicone spatula, pushing eggs from the edges in a circular motion. Stir in a slow pushing method until curds begin to form, then begin to fold the curds over.
- Lower heat, and stir until there is no more liquid egg. Remove pan from heat. Add the cheese on top.
- Sprinkle with parsley or green onions.
Putting it Together
- Lay tortilla on a place, then add the scrambled eggs with cheese on top in the middle of the tortilla. Add the potatoes and then the salsa. Split evenly between the two tacos. Serve with lime wedges to squeeze over the tacos.
Notes
These Mexican Breakfast Tacos are a hearty breakfast packed with hash potatoes, scrambled eggs and avocado pico de gallo salsa with lime squeezed over the top.
Breakfast Tacos are one of those meals that give you 100% creative freedom. I actually wish that in my former (or future) life, I created a breakfast taco food truck offering a sort of buffet style, where you could choose your own toppings and quantities.
It’s one of those things that by the end of it, shows the kind of person you are. Are you the I’m-going-to-stuff-everything-possible-into-this-taco person? Or are you Houston-Style-Ingredients-Only person or are you this-is-an-omelette-in-a-tortilla type? I think I’m the last to be honest. I kind of just shove anything I would want in and on an omelette in my taco. Plus cheese, of course. Cheese makes everything even better.
That’s why although I have created a recipe that I know you’ll devour, feel free to add or subject ingredients to your choice. This is YOUR taco baby! I opted for scrambled eggs topped with asadero cheese, a Mexican cheese , stove top hash potatoes, and an avocado pico de gallo. After Mr. Jessiker Bakes’ version of pico de gallo I’m definitely the kind-of-in-love-throw-it-on-everything taco girl and I have been recreating it and putting it on everything. Next up – pineapple version! This taco is definitely bursting with all these amazing flavours that will leave you wanting to create your own taco joint.
I think I actually got inspired by that show Diners, Drive-Ins and Dives aka my insanely guilty addiction and the overflow of tacos, so the next morning for breakfast (after dreams of food, of course) I was craving a taco. It was way too early to justify a regular version, so I opted for a breakfast version with my own array of ingredients. Despite my avocado and pico de gallo addiction, I actually think my favourite part was the potatoes. They’re cooked like hash browns minus the shredding and ton of oil, and create such a delicious crunch and contrast to the scrambled eggs. Can you say, ultimate breakfast?
What ingredients would you add to this? And P.S. it’s time to fine tune your taco skills – Cinco de Mayo is around the corner.
If you enjoyed these Breakfast Tacos you’ll enjoy this Spicy Guacamole!
Ingredients
- 2 6- inch tortillas , soft tacos
Pico de Gallo Salsa:
- 1/2 a small onion , diced
- 1 small tomato , diced
- 1 whole chili pepper , diced
- 3 small limes
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 avocado , diced
Hash Potatoes:
- 3 teaspoons oil
- 1 teaspoon black pepper
- 1 small or 1/2 medium potato , diced
Scrambled Eggs:
- 2 large eggs
- 1 pinch of salt
- 1 teaspoon of ground black pepper
- 2 tablespoons milk
- 2 teaspoons of parsley or green onions , chopped
- 2 tablespoons of asadero cheese or other Mexican Cheese
- 2 teaspoons of hot sauce
Instructions
Tacos
- In a pan over medium high heat, place the tacos to get a slight crisp and to aerate them for about 30 seconds on each side. This creates a lighter finish. Set aside.
Pico de Gallo
- Mix all of the ingredients except the lime, combining until mixed together. Squeeze the limes over the mixture - you want to pico de gallo to soak in the lime juice, so ensure the entire mixture is covered slightly with the juice. Allow to soak for about 15 minutes to ensure all the flavours are extracted - this can be done from before starting the other steps. Note, this makes more than you need. Place leftovers in the fridge covered with plastic wrap.
Hash Potatoes
- Heat oil in a pan over medium high heat. Toss potato in pepper, and then place into pan when oil is hot. Oil should sizzle.
- Cook potatoes until cooked through, at least 5 minutes and up to 10 minutes. Potato will be soft on the inside when cooked through. In the last few minutes, you can begin to cook scrambled eggs. Remove from heat when finished.
Scrambled Eggs
- Whisk the eggs, salt, ground black pepper,hot sauce and milk together in a bowl.
- In a pan over high heat, spray with non-stick cooking spray. When hot, pour the egg mixture into the middle of the pan.
- Stir slowly with a rubber or silicone spatula, pushing eggs from the edges in a circular motion. Stir in a slow pushing method until curds begin to form, then begin to fold the curds over.
- Lower heat, and stir until there is no more liquid egg. Remove pan from heat. Add the cheese on top.
- Sprinkle with parsley or green onions.
Putting it Together
- Lay tortilla on a place, then add the scrambled eggs with cheese on top in the middle of the tortilla. Add the potatoes and then the salsa. Split evenly between the two tacos. Serve with lime wedges to squeeze over the tacos.
Notes
Breakfast Tacos with Avocado Pico De Gallo Salsa
Ingredients
- 2 6- inch tortillas soft tacos
Pico de Gallo Salsa:
- 1/2 a small onion diced
- 1 small tomato diced
- 1 whole chili pepper diced
- 3 small limes
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 avocado diced
Hash Potatoes:
- 3 teaspoons oil
- 1 teaspoon black pepper
- 1 small or 1/2 medium potato diced
Scrambled Eggs:
- 2 large eggs
- 1 pinch of salt
- 1 teaspoon of ground black pepper
- 2 tablespoons milk
- 2 teaspoons of parsley or green onions chopped
- 2 tablespoons of asadero cheese or other Mexican Cheese
- 2 teaspoons of hot sauce
Instructions
Tacos
- In a pan over medium high heat, place the tacos to get a slight crisp and to aerate them for about 30 seconds on each side. This creates a lighter finish. Set aside.
Pico de Gallo
- Mix all of the ingredients except the lime, combining until mixed together. Squeeze the limes over the mixture - you want to pico de gallo to soak in the lime juice, so ensure the entire mixture is covered slightly with the juice. Allow to soak for about 15 minutes to ensure all the flavours are extracted - this can be done from before starting the other steps. Note, this makes more than you need. Place leftovers in the fridge covered with plastic wrap.
Hash Potatoes
- Heat oil in a pan over medium high heat. Toss potato in pepper, and then place into pan when oil is hot. Oil should sizzle.
- Cook potatoes until cooked through, at least 5 minutes and up to 10 minutes. Potato will be soft on the inside when cooked through. In the last few minutes, you can begin to cook scrambled eggs. Remove from heat when finished.
Scrambled Eggs
- Whisk the eggs, salt, ground black pepper,hot sauce and milk together in a bowl.
- In a pan over high heat, spray with non-stick cooking spray. When hot, pour the egg mixture into the middle of the pan.
- Stir slowly with a rubber or silicone spatula, pushing eggs from the edges in a circular motion. Stir in a slow pushing method until curds begin to form, then begin to fold the curds over.
- Lower heat, and stir until there is no more liquid egg. Remove pan from heat. Add the cheese on top.
- Sprinkle with parsley or green onions.
Putting it Together
- Lay tortilla on a place, then add the scrambled eggs with cheese on top in the middle of the tortilla. Add the potatoes and then the salsa. Split evenly between the two tacos. Serve with lime wedges to squeeze over the tacos.
Notes
Nutrition
Breakfast Tacos with Avocado Pico De Gallo Salsa https://jessicainthekitchen.com/breakfast-tacos/ April 22, 2014
This Tropical Maple & Lime Quinoa Salad Bowl with BBQ Chickpeas are also loaded with avocados, tomatoes and scallions and make a delicious, nutritious and filling lunch or dinner! You will love this salad!
Today I’m guest posting over at Zainab’s blog Blahnik Baker ! She has a beautiful baking blog, with small but delicious additions of savoury dishes. I’m sharing this delicious Maple & Lime Quinoa Salad Bowl with BBQ Chickpeas that was a huge part of my lunch and dinner obsession for quite a while.
I thought this Maple & Lime Quinoa Bowl with Spicy BBQ Chickpeas was a great addition because it is an insanely delicious bowl meal that can actually be easily made vegan. It’s also gluten-free and basically, perfect for any lunch or dinner that you’re preparing .
The idea came about on one of my quinoa obsessed days aka days that still exact and a pining for a tropical flavour palette. The maple and lime came straight from that, then the avocado and tomatoes. You could always use red bell peppers if you aren’t a fan of tomatoes. Next up? The BBQ chickpeas.
I kind of FELL IN LOVE with BBQ chickpeas after experimenting with them. You get a sticky, spicy and smokey flavour that is pretty much amazing. I had bbq chickpeas for days afterwards.
Overall, this meat is really good for you – I’m talking tons of protein, magnesium, fibre, healthy fats…plus you’ll be really full!
By the way, if you liked this bowl, you’ll always love these Sun-dried Tomato and Mozzarella Quinoa Burgers !
And these Quinoa Pizza Bites !
Ingredients
Maple & Lime Quinoa:
- 1 cup uncooked quinoa
- 2 teaspoons olive oil
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 lime
- 2 tablespoonsmaple syrup
BBQ Chickpeas:
- 1/2 cup chickpeas , cooked
- 1/4 cup barbecue sauce , homemade or store-bought
Bowls:
- 2 1/2 cups shredded lettuce , washed
- 1/2 an avocado , sliced
- 2 tablespoons chopped scallions
- 1 medium tomato , chopped
Instructions
Quinoa
- Wash the quinoa in a mesh strainer rigorously with water.
- In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
- Add the broth to the pan and the salt. Stir, and bring to a boil.
- Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally. When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit. Slice the lime and squeeze over the quinoa, and add the maple syrup, stirring with a wooden spoon until combined. You will only need 1/2 cup for one serving.
BBQ Chickpeas
- In a small pot over medium heat, place the chickpeas and 2 tablespoons barbecue sauce. Heat for about 5 minutes until warm and the sauce becomes sticky and coats the chickpeas. Remove from the heat and coat with the remaining barbecue sauce. If desired, you can add more barbecue sauce.
Putting the Bowl Together
- Place the lettuce at the bottom of the bowl. Arrange the rest of the ingredients in the bowl in their own corners, 1/2 cup quinoa in one, then bbq chickpeas, the tomatoes and the avocados. Sprinkle with the chopped scallions. Enjoy!
