I first tried breakfast tacos in Austin, Texas years ago. There they are a staple of food trucks and coffee shops, and for a few dollars you can get a pair of egg and cheese tacos to start your day. They are so simple: warm tortillas, scrambled eggs, some cheese if you like, and a bit of salsa or hot sauce. Sure, you can get fancy. What I love about these is that they are delicious in their basic form, but you can embellish them with any number of tasty add-ins (chorizo, beans, potatoes, avocado, roasted veg).
I used my favorite habanero hot sauce, some fresh cilantro, a tomatillo salsa I made last week (from the wonderful Tacos cookbook by Alex Stupak), and some pico de gallo. Every little taco had its own garnish, which made for a variety of pleasing colors and textures. Not everyone has fresh cilantro and pico de gallo hanging around, I know. We served fish tacos to friends recently, and we had some leftovers. White cheddar cheese and tortillas, however, are handy staples when we need an emergency quesadilla (see Hungermama’s delicious post), and they tend to last awhile.
While these little guys make for a tasty dinner, they are also a fantastic quick breakfast. If you keep some fixin’s on hand (salsa, hot sauce, avocado, tomato, etc) you really just need to scramble a few eggs and you’re in breakfast taco heaven. For brunch, just serve up a platter of cheesy eggs, a basket of warm tortillas, an assortment of garnishes and add-ins, and everyone can assemble their own tacos. I recommend the tiny ‘street taco’ tortillas; a larger tortilla requires much more filling, and you are less likely to try a few different kinds at one meal.
Breakfast TacosPrint Recipe
- Three eggs
- Salt and pepper
- 6 small 'street taco' sized tortillas, preferably corn or a corn-flour blend
- Cheese (I prefer sharp white cheddar)
- Garnishes (hot sauce, salsa, avocado, cilantro, chorizo, tomato, beans)
Crack the eggs into a small bowl with a pinch of salt and pepper.
Add a splash (really, just a splash) of water and whisk everything together.
Cook the eggs in a skillet with butter or oil over medium low heat until scrambled to your liking.
While the eggs cook, warm the tortillas on a griddle or in a skillet.
Combine the eggs and cheese. Check the seasoning.
Place a small scoop of the egg mixture onto each warm tortilla.
Top with the garnish(es) of your choice.
If you don't eat eggs, these tacos work beautifully with a tofu scramble.