All week I’ve been unpacking boxes and getting settled into the new apartment. It’s already starting to feel like home, so welcoming and bright (and now we have a dishwasher – score!)
Whenever I get a new cookbook I like to leaf through it and put post-its on recipes that I want to try. Because I’m obsessive like that. Breakfast tacos is another recipe I came across by Chef Michael Smith that I will probably tweak and make more often, mainly because it blends two of my favorite foods – breakfast and Mexican food. (Side note: if you live in Toronto and want to try some amazing Mexican food and the best Margaritas I’ve tasted, visit Milagro on Queen street. Their panela burrito is addictive – add chorizo).
Breakfast tacos are so simple to make, you can probably put whatever you like in them. For this recipe you need hard shell tacos, eggs, bacon, green onion, cilantro, salsa and cheddar cheese. I added jalapenos and salsa verde to mine.
Cook the bacon and set aside, then chop roughly. Also chop the green onions and cilantro.
Scramble the eggs, seasoning with salt and pepper. I added diced jalapenos to the eggs.
Spoon the eggs into the taco shells, topping with cheddar cheese, bacon, salsa, green onion and cilantro.
I had an avocado in the fridge and thought it would go nice with this so I diced it, put the cubed avocado back into the shell and squeezed fresh lemon over it, then added a pinch of cayenne pepper.
You can try these with flour tortillas, egg whites instead of whole eggs, different kinds of salsa (corn, mango etc.) Meals are more interesting when they don’t follow traditional “breakfast/lunch/dinner” rules. At the end of the day if you want tacos for breakfast, have tacos for breakfast. And if you want pancakes for dinner – go for it!