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Breakfast Street Tacos

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

Ingredients:

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

Lets Get Cooking:
  1. Crack the eggs to a medium size bowl, using a fork, scramble up the eggs until all the yolks are broken and mixed with the whites about 1 minute, set aside.
  2. Prepare an avocado smash by removing the pulp of the avocado into a bowl, and smashing it with the ½ teaspoon of salt, ¼ teaspoon black pepper, touch of cumin, and juice of the lemon. Smash the avocado to desired consistency, then set aside.  *I prefer to leave it chunky.
  3. In a large skillet pan, heat the oil over a medium high heat and add the prepared vegetables, Taco seasoning and a touch of salt.  Stirring frequently, cook until the vegetables soften.
  4. Stir in the eggs, continue to stir frequently until the eggs are just slightly runny and sprinkle with a touch more salt.  Turn off the heat, cover and set aside.
  5. In another small skillet pan, heat over a medium high heat and grill the tortillas about 1 minute on each side, set aside and repeat until all the tortillas are grilled.
  6. Assemble:  Add a smear of the avocado smash to each tortilla, then separate all the egg mixture between all the tacos, sprinkled with a touch of shredded cheese, then add desired amount of pico and cilantro over top.
Chef’s Tips:
  • Swap out corn tortillas or regular sized flours tortillas for the street taco size.
  • Purchase low sodium McCormick seasoning. This will help to control how much salt is added to your dish

For a printable or PDF version of this recipe, click here.

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Check out my recipe for Cilantro Lime Shrimp Tacos if you are a taco lover like me. 

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[…] out my recipe for Breakfast Tacos, or my great recipe for a delicious Citrus Avocado Toast for a great way to incorporate […]

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