BREAKFAST TACOS

May 16, 2020

 

Ingredients
1 jalapeño
2 avocados
Juice of 1 lime
Salt to taste
2 tablespoons Cilantro and Roasted Onion Olive Oil
1 cup fried tortilla strips
1 small onion, diced
2 small tomatoes, diced
8 eggs, beaten well
½ cup grated queso cheese
½ bunch cilantro, roughly chopped, divided
Freshly ground black pepper to taste
8 corn tortillas, warmed

 

Directions
In a dry pan over medium heat, toast the jalapeño until fragrant, about 1 minute, turning often to avoid scorching. Once toasted, transfer jalapeño to a bowl and cover with hot water. Let soak for 20 minutes, then blend the jalapeño with ½ cup of the soaking water until roughly chopped. Set aside. Mash avocado with lime juice and season with salt; set aside. In a large sauté pan over medium-high heat, heat Cilantro and Roasted Onion Olive Oil. Once hot, add tortilla strips and cook, stirring constantly, until lightly toasted, about 1 minute. Add onions, tomatoes, and pureed jalapeño pepper. Cook, stirring often, for another minute. Add eggs, cheese, and half the cilantro. Season with salt and pepper. Cook until eggs are just set, 1 to 2 minutes more. To assemble the tacos, spread avocado on each tortilla and divide mixture among them. Garnish with remaining cilantro and serve.

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