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Cooking 101
There are mornings for smoothies. Mornings for oatmeal. And then there are mornings for loaded, BBQ Breakfast tacos. We like to set all the fixings out and let people make their own. You can make some chorizo for the meat lovers in your midst, you can also make these in the opposite direction by swapping the eggs for soft tofu. What you can’t swap? The sauce.
Chef’s Tip: When you’re making eggs, take them off the heat about 30 seconds before you think they’ll be done. They’ll continue to cook in the residual heat of the pan.
1 onion, finely chopped
¾ bunch of fresh cilantro, chopped
2 limes
Salt
6 large eggs
Olive oil
8 (6-inch) corn or flour tortillas, warmed
1 small avocado, cut into wedges
½ cup Cotija cheese, crumbled
Stir together the onion, cilantro, and the juice of both limes. Add a pinch of salt and set aside
Whisk together eggs and a pinch of salt in a bowl
In a large pan over medium heat, add a drizzle of oil to coat the pan. Add the eggs and continuously stir, until just set, about 3 minutes. Remove from heat
Make the tacos by topping each tortilla with a squeeze of Tangy BBQ sauce, then adding a spoonful of eggs. Top with avocado, cheese, and the onion mixture
This recipe is also great with our Zippy Chili Harissa and Red Pepper Romesco sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
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