Street tacos are smaller tacos, typically served on corn tortillas. They are small in size, making it easier for a “street traveler” to enjoy a quick meal. The filling is served on two small corn tortillas. That way they don’t rip or tear when piled high with toppings. Personally I prefer them, because all I really want to eat in the good stuff on the inside. The smaller the tortilla the better. Usually I can only find the flour tortillas in the street size so I opted to list the flour tortillas in the recipe for easier shopping, but feel free to swap them out.
My recipe for Breakfast Street Tacos are easy to prepare and can get your morning off to a happy & healthy start. The smashed avocado brings you a little bit of the “good kind of fat” and tanginess, protein from the eggs, the jalapeño and pico brings a little heat to get your metabolism moving. Overall, a nice hearty and delicious breakfast.
yields 6 tacos
Eggs, lg, 9
Avocado, 2 each
Kosher salt, 1/2 teaspoon
Black pepper, 1/4 teaspoon
Cumin, ground, touch (if desired)
Thyme, dry, to taste (if desired)
Juice of lemon, 1 each
Avocado oil, 2 tablespoon
Jalapeño, seeded, chopped fine, 1/2 – 1 each
Red pepper, chopped small, 1/4 cup
Red onion, chopped small, 1/8 cup
Taco seasoning, low sodium, 1/2 teaspoon
Kosher salt, to taste
Flour tortillas, street taco size, 6 each
Pico de gallo, about 1 cup
Shredded cheddar jack cheese, 1 cup
Fresh Cilantro, chopped, as much as desired
For a printable or PDF version of this recipe, click here.
Check out my cooking segment on WFXB Fox TV’s Carolina AM.
Check out the Making It Delicious Shop and pick yourself up a few spice blends and a few of our new graphic tees and tanks.
Watch me on WFXB Fox TV’s Carolina AM on Thursdays.
Check out my recipe for Cilantro Lime Shrimp Tacos if you are a taco lover like me.
✰ SC Cʜᴇғ Aᴍʙᴀssᴀᴅᴏʀ
✰ Cʜᴇғ @johnnydswaffles
✰ CᴏᴏᴋBᴏᴏᴋ Aᴜᴛʜᴏʀ
✰ Sᴀᴜᴄᴇs & Sᴘɪᴄᴇs