Marc really loves tacos and I am always looking for a new twist, I saw a photo of breakfast tacos on Instagram and knew I had to make my own version.

These tacos are packed full of the usual breakfast suspects. You’ve got baby spinach, fresh tomato salsa, bacon, chorizo, scrambled eggs, avocado cream and crumbled persian fetta.

The flavours work so well together and the fresh salsa add a touch of sweetness and bite from the balsamic vinegar.

These tacos are quick to put together and would be so easy to make for big groups making them perfect for brunches, we had these New Years Day with a group of friends and they were a huge hit.

Try them yourself and let me know what you think. Is there anything you would add  to these tacos? WHat is your favourite breakfast when you are serving a group?

Breakfast Tacos

Serves: 4 easily multiplied

Ingredients

Avocado Cream
1 avocado
1 lime, juiced
2 Tablespoons greek yoghurt
1 Teaspoon salt and pepper

Tomato Salsa
2 tomatoes, diced
1 Teaspoon salt and pepper
2 Tablespoon fresh parsley, finely chopped
2 Teaspoons olive oil
2 Teaspoon balsamic vinegar

Scrambled Eggs
6 eggs
3 Teaspoons salt and pepper
2 Teaspoons chives, finely chopped
4 Tablespoons cream
4 Tablespoons milk

4 rashers of bacon
1 chorizo, sliced on an angle
baby spinach
Persian fetta
8 soft tacos

Method

Avocado Cream
Place all ingredients into a food processor and blend until smooth and silky. Pour into a bowl and set aside.

Tomato Salsa
Place all ingredients in a bowl and mix well, set aside to allow the flavours to mix and mellow.

Using a grill pan, grill the tacos until charred. Remove from pan and add baby spinach to each one. Top with the salsa.
Cook the bacon until crispy and add to the tacos.
Fry the chorizo until crisp, add 3 or 4 pieces to each taco.

Scrambled Eggs
Preheat a frypan over medium heat. Add 1/2 Tablespoon oil and cook the eggs until just set. Add to the tacos.

Top each taco with avocado cream and crumbed persian fetta. Enjoy!

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