Vegetarian breakfast tacos with pico de gallo. Once warm, assemble taco: put scrambled eggs and potatoes on taco, add pico de gallo, sprinkle with additional cilantro leaves if desired. If desired, add hot sauce such as Cholula. Although this recipe is vegetarian, the tacos are also very good with the additions of bacon bits, fried chorizo, etc.
We used to live in Texas where breakfast tacos were weekend if not everyday favorites.
It's super easy and a crowd pleaser!
Serve these tacos DIY style - just set out a basket of warmed tortillas, the skillet of scrambled eggs, a sheet pan of tots, and a bowl of pico de gallo.
You can have Vegetarian breakfast tacos with pico de gallo using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Vegetarian breakfast tacos with pico de gallo
- You need of Flour tortillas (purchase pre-made in Otomi in Clifton Village).
- You need 2 of large potatoes.
- You need 2 tbsp of Olive oil.
- It's 1 cup of tomatoes.
- Prepare 1/4 cup of cilantro (cut into small pieces).
- Prepare of Juice of 2 limes, grated lime skin for added lime flavor.
- Prepare 3 stalks of spring onions.
- You need 1 of jalapeno (include seeds for more heat, could use 3 jalapenos as desired).
- Prepare 3 of eggs.
Then let everyone build their own breakfast taco. The eggplant pairs with pico de gallo for simply. Blackened Fish Tacos with Pico de Gallo Grilled or pan-fried blackened cod with homemade pico de gallo and avocado stuffed in toasted corn tortillas with lime crema. Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo.
Vegetarian breakfast tacos with pico de gallo instructions
- First, cut potatoes into 1-inch cubes. In a large bowl, drizzle with olive oil, add salt and pepper to taste, mix together. Spread out on non-stick baking sheet and bake in oven for 10 mins at 200C (fan on). After 10 mins, turn the potatoes, bake for 10 more mins. Check if done, to get the browning effect seen in the picture, we baked 10 mins more for a total of 30 mins. It is important to turn after 10 mins otherwise they would not cook evenly. After they are done, place in a serving bowl..
- Make the pico de gallo. Combine diced tomatoes (leave out the watery inside), spring onions, diced jalapenos, lime juice, grated lime skin. Add cilantro leaves, stir evenly. Add salt to taste. Refrigerate for 15 minutes..
- Make the eggs. Crack eggs into a large bowl, add salt and pepper as desired. Heat up a drizzle of olive oil in a non-stick frying pan. Scramble the eggs until firm. Place in a serving bowl..
- Warm up tortillas either individually on a frying pan for 2 mins on low heat or in the oven (wrap them in aluminium foil). Once warm, assemble taco: put scrambled eggs and potatoes on taco, add pico de gallo, sprinkle with additional cilantro leaves if desired. If desired, add hot sauce such as Cholula. Although this recipe is vegetarian, the tacos are also very good with the additions of bacon bits, fried chorizo, etc..
These Vegan Chickpea Tacos are the easy, delicious, weeknight meal you've been waiting for! They are seasoned with classic taco flavors - minus the mysterious ingredients hiding in pre-packaged blends. Cilantro Lime Slaw and homemade Pico de Gallo add the perfect punch of bright, fresh flavor to create a vegetarian taco that your family will love. Pico de Gallo is a classic Mexican tomato dip, often also called fresh salsa. What makes this salsa fresh is the use of completely raw, diced ingredients.