Apropos of nothing, I like breakfast tacos. I honestly can’t think of one person I know that doesn’t like breakfast tacos, so it’s probably not surprising that I do. Chances are good you like breakfast tacos. You just may not know it yet.
It also happens that I have been training myself to make breakfast tacos. It started with humble beginnings: a tortilla and a fried egg. I still go back to this one when I run out everthing else. I like the egg over-easy, She-Who-Must-Be-Obeyed will not touch it unless it’s overhard. I got two tacos that day, but I had to make a third one to her liking.
My arsenal of taco makings has grown over time; onions of course, red peppers, green onions and peppers, left over salsa or pico de gallo, diced french fries or home-style potatos, left over brisket or smoked turkey (never chicken), bacon, and avacados. You might have caught a theme here, I use left-overs freely in my tacos.
Here are a couple photos I took this morning while prepping tacos for myself and SWMBO.
L to R: Mushrooms, Diced Red Peppers, Yellow Onion, Sweet Turkey Sausage
That is a 10-inch chef’s knife, for scale. I have stopped measuring stuff. There is a handful of mushrooms, a quarter of a red pepper, maybe a quarter of a big yellow onion and a hand-full of crumbled turkey sausage. That was plenty for two eight inch tortillas after adding two eggs.
Here’s everything getting happy in a non-stick pan on high heat. I threw that whole mess into the hot pan after heating up the tortillas. I prefer flour tortillas but for every one flour you can have two corn if you are counting carbohydrates. When sautéing, I usually plunk it down in a dry hot pan and let it sit while I’m getting other stuff ready or putting away ingredients I’m done with.
When I can start to smell the onions, I drizzle a little olive oil over everything and give it a little mix and mound it up on the sides like the photo. I use the room on right side of the pan to scramble the eggs.
Oh look, avacados were 98 cents at H-E-B this weekend. Most of them were horrifically squishy, like “MAKE GUACAMOLE NOW” squishy. But I managed to find a couple that were pleasantly firm. How do I pick avacados? Mostly by firmness. I’ve tried the “pick the stem off” strategy but firmness has been a more consistent guide for me.
After slicing up a half of an avacado, I slapped them in the pan with everything else before scrambing the eggs. I let them brown a little and then flipped them with tongs.
I got busy scrambling so I forgot to take pictures of the avacados and the eggs in the pan. I did remember to take a picture after I plated.
Quick, easy and probably not horrible for you: tacos desayuno de mío.
Do you like breakfast tacos now?