For our first official recipe we decided to start small with breakfast tacos, or in our case brunch. (or maybe that would be 2nd breakfast) We can because we usually just slurp a smoothie and call it breakfast. It’s a really simple recipe, although it appears to require an excessive number of ingredients which I sometimes find aggravating. When possible, I try to follow the kiss rule in the kitchen. (No, not kiss the cook…I meant keep it simple silly.) I solved this dilemma by sending one kid to scavenge for the cooked foods and one collecting all the toppings.
I don’t know about you, but I enjoy tacos far more than I should. It’s almost a perfect food. Healthy veggies, a crunchy shell and savory, spicy meat. (Or your vegan substitute if you’re so inclined.) Have you ever wondered: “Can I eat tacos for breakfast?” Let me rephrase that. “Can I eat tacos for breakfast that won’t get me weird looks when I unveil it on the subway?
I have two answers to that:
- Yes.
2. Why would you take them on the subway?
Okay, enough chat. Let’s get to what you’ll need.
- Olive Oil
- Rice (Optional. We did, but you don’t have to.)
- Garlic Clove
- One small onion (sliced)
- 3 Mini Peppers (sliced into slivers)
- 4 eggs (scrambled)
- 1 small potato (thinly sliced)
- Whole wheat flour tortillas
- Salt
- Pepper
For the toppings, you’ll need:
- Sour Cream
- Avocado
- Cilantro
- Spinach
- Tomatos
- Cholula, Chipotle Sauce (To taste.)
Instructions:
Drizzle olive oil onto heated skillet. Chop onions and garlic and toss in, slice peppers, then add those as well. Slice potato very thin toss onto skillet with peppers and onions. Cook until onions caramelize a bit and potatoes soften through. Scramble eggs and pour in, moving around to keep from sticking occasionally. Once the hodge-podge of eggs and veggies fully cooks through, pull them away from the skillet on to a heat-safe bowl and prepare for building your tacos.
Laying the tortilla out flat, place a thin layer of rice, if you made it, onto the tortilla and build from there, starting with the egg-veggie combo, followed by a hint of cilantro and the rest of the topper veggies.. Add a teaspoon of sour cream over the top of your spinach, avocado and tomatoes, then top that sour cream with the Cholula or Chipotle sauce. This goes over well with sweetened iced tea, if you feel like going through the work of it.
That’s about it. Hopefully if you do attempt to take this one on the subway, you won’t be heckled by the piercing judgement of your fellow train-goers as badly with this more morning appropriate fiesta in a shell.
