Mexican Breakfast Tacos
Ingredients
Tacos
-
2
pieces
6-inch tortillas
Pico de Gallo Salsa
-
½
small
onion, diced
-
1
small
tomato, diced
-
1
whole
chili pepper, diced
-
3
pieces
limes
-
½
teaspoon
salt
-
½
teaspoon
ground black pepper
-
½
piece
avocado, diced
Hash Potatoes
-
3
teaspoons
oil
-
1
teaspoon
black pepper
-
1
small or ½ medium
potato, diced
Scrambled Eggs
-
2
large
eggs
-
1
pinch
salt
-
1
teaspoon
ground black pepper
-
2
tablespoons
milk
-
2
teaspoons
parsley or green onions, chopped
-
2
tablespoons
asadero cheese or other Mexican cheese
-
2
teaspoons
hot sauce
Instructions
- Heat a pan over medium-high heat and lightly crisp the tortillas for about 30 seconds on each side, then set aside.
- Combine all pico de gallo ingredients except lime, then squeeze lime juice over the mixture and let it soak for about 15 minutes.
- In a pan, heat oil and toss in the diced potato with black pepper, cooking until soft, about 5 to 10 minutes.
- Whisk together eggs, salt, black pepper, hot sauce, and milk in a bowl.
- Spray a pan with non-stick spray, pour in the egg mixture, and stir slowly until curds form, then lower heat and cook until no liquid remains.
- Add cheese to the scrambled eggs and sprinkle with parsley or green onions.
- Assemble the tacos by layering scrambled eggs, hash potatoes, and pico de gallo in the tortillas, and serve with lime wedges.
Nutrition Facts (estimated)
Servings
2 servings
Calories
672
Total fat
29g
Total carbohydrates
88g
Total protein
22g
Sodium
1502mg
Cholesterol
178mg
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