Mornin’ Tacos

Filled with crunchy vegetables, a crispy tortilla, and creamy eggs and cheese, these tacos hit every savory craving. What I love about breakfast tacos is there flexibility. I have been making them for quite a while and these ones, specifically, would have to be my favorite. The carrot, radish, and cumin add a smokey, bright twist to the typical taco. These are also vegetarian but feel free to add in chorizo (avocado, tomato, and red bell peppers are great additional toppings if you have in your fridge)!

Yields: 6 tacos

Total Time: 25 minutes

Ingredients:

• ½ cup shredded purple cabbage

• ¼ cup ribboned carrots

• 1 small radish, thinly sliced

• ¼ teaspoons cumin

• 1 teaspoon salt

• Juice of a lime

• 1-2 scallions, finely chopped

• 1 jalapeño pepper, deseeded and finely chopped

• 1 tablespoon of neutral oil

• 5 large eggs

• Black pepper

• 6 small corn tortillas

• ¼ cup of crumbled cotija cheese

Instructions:

• In a medium size bowl, toss together the cabbage, carrots, radish, cumin, ¼ teaspoon of salt, and lime juice. Set aside. 

• Cook scallions, jalapeño, and oil together in an egg pan over medium heat for 2-4 minutes, stirring constantly. 

• Crack the eggs into the same pan, break the yolks, and stir until fluffy and just cooked through. Season your eggs with the remaining salt and black pepper. 

• On an open flame, char the corn tortillas on both sides, and place under aluminum so the tortillas don’t harden. 

• To assemble the tacos, place the egg scramble onto the corn tortillas, and top with cabbage slaw and crumbled cotija cheese. Add if extra squeeze of lime if you’d like!

• Serve immediately.