Breakfast Tacos with Roasted Poblano-Corn Salsa
Ingredients
The salsa
-
2 to 3
pieces
poblano peppers
-
2
pieces
red onions
-
1
ear
corn
-
1
tablespoon
olive oil
-
to taste
kosher salt
-
1
piece
lime
-
½
cup
cilantro
-
to taste
hot sauce or red pepper flakes
-
1
piece
avocado
The egg tacos
-
2
small
tortillas
-
1
dab
butter
-
2
pieces
eggs
-
to taste
queso fresco or other cheese
Instructions
- Preheat the oven to 450ºF.
- Combine diced poblanos, red onions, and corn in a bowl with olive oil and salt, then spread on a sheet pan and roast for 15 to 20 minutes until charred.
- Once cooled, mix in lime juice, cilantro, and optional ingredients like avocado and hot sauce.
- Warm tortillas as desired.
- In a nonstick pan, melt butter, add beaten eggs, and cook until done, stirring constantly.
- Divide scrambled eggs between tortillas, top with salsa and cheese if desired.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
12g
Sodium
400mg
Cholesterol
210mg
You might also like