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Geoffrey Zakarian's Breakfast Street Tacos

SERVINGS
4
RATE THIS RECIPE
(6)
SERVINGS
4
RATE THIS RECIPE
(6)

Ingredients

Pico de Gallo
  • 1 cup finely diced tomato
  • 2 jalapeños, diced
  • 1/2 cup red onion, finely diced
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1/2 cup cilantro, chopped, plus extra sprigs for garnish
  • Salt and freshly ground black pepper
  • Tacos
  • 6 eggs
  • 4 strips bacon, cooked and chopped
  • 8 6-inch corn tortillas
  • 1 teaspoon olive oil
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup cotija cheese
  • 1/2 cup hot sauce
  • 1/2 cup salsa verde, store-bought
  • Lime wedges
  • Chef notes

    Since they're filled with crispy bacon and fluffy scrambled eggs, these tasty tacos are perfect way to start the morning. The zesty pico de gallo adds so much bright and fresh flavor that is sure wake up your palate and get you ready for the rest of the day.

    Preparation

    For the pico de gallo:

    In a bowl, mix the chopped tomatoes, jalapeño and red onion, and mix all together. Add the olive oil, lime juice, chopped cilantro and salt and pepper to taste. Stir to combine well. Set aside.

    For the tacos:

    1.

    Crack eggs into a bowl and whisk until white and yolk are mixed well.

    2.

    Heat a nonstick pan over medium heat. Add the whisked eggs to the pan along with the chopped bacon. Mix together by using a rubber spatula and cook them until soft.

    3.

    Warm the tortillas on a griddle or pan with a dash of oil for 10 seconds on each side.

    4.

    Place the tortillas on the plate, top with eggs, crema or sour cream, pico de gallo, cotija cheese and a few leaves of cilantro.

    5.

    Place hot sauce and salsa verde in two separate bowls and serve the tacos with wedges of lime to garnish.