Calling all Tex-Mex lovers! Get ready to embark on a culinary adventure that combines the vibrant flavors of Tex-Mex cuisine with the classic comfort of egg salad. Imagine soft tacos filled with a tantalizing egg salad mixture infused with Tex-Mex spices, featuring a perfect balance of tangy, savory, and smoky notes. These tacos promise a fiesta in your mouth, offering a unique twist on the traditional egg salad sandwich. Let's dive into the world of Tex-Mex egg salad tacos and discover the perfect recipe that will satisfy your cravings and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
TEX-MEX EGG SALAD TACOS
Got this recipe from a children's cooking class I took with my 8 yo SD. We both love it and it is very easy.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 3 ingredients in a bowl; set aside.
- Combine mayonnaise and next 4 ingredients; fold into egg mixture.
- Line taco shells with lettuce.
- Spoon egg salad evenly onto taco shells.
- Garnish, if desired, and serve with salsa.
Nutrition Facts : Calories 142.1, Fat 8.7, SaturatedFat 3.4, Cholesterol 132, Sodium 260.4, Carbohydrate 8.9, Fiber 0.7, Sugar 0.8, Protein 6.8
TEX-MEX TACO CUPS
Provided by Eddie Jackson
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F.
- For the quick pickled onions: Combine the vinegar, sugar, salt, peppercorns, bay leaf and 1/4 cup water in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Put the jalapeno and red onion in a medium heatsafe bowl and pour the hot vinegar mixture over. Let cool to room temperature. (The onions can be made ahead and refrigerated for up to a week.)
- For the taco cups: Lightly spray the tortillas on both sides with cooking spray and dust with the chili powder. Fit each tortilla into a cup of a standard muffin pan, pleating the edges and making a space in the center to form a cup. Stagger the tortillas in the muffin pan so they are not bunched together. Bake until crisp and browned on the edges but still pliable in the center, about 8 minutes.
- For the iceberg slaw. Whisk together the mayonnaise, buttermilk, mustard, garlic powder and lime juice in a large bowl. Season lightly with salt and pepper. Add the lettuce, carrot, cilantro, scallion and bell pepper and toss to coat the vegetables in the dressing.
- For the taco filling: When ready to serve, heat a grill pan over medium heat. Grill the sausage slices, turning frequently, until heated through, 3 to 4 minutes.
- To serve, divide the sausage among the taco cups. Top with some slaw, pickled onions, Cheddar and avocado. Serve with lime wedges.
BACON AND EGG TACOS
This makes a great weekend brunch, all ingredient amounts may be adjusted to taste, I also add in a pinch of cayenne pepper to the eggs, the baking powder will make the eggs very fluffy, you may omit if desired but I suggest to add it in, wrap the tortillas in foil and warm in the oven at 200 degrees F while making the eggs, serve the tortillas with salsa :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet cook the bacon until crisp; remove to a plate (you may drain the fat or leave a few tablespoons in the skillet and omit the butter).
- In a bowl whisk the eggs with cream, baking powder, salt and pepper until well combined, then add in the cooked bacon.
- Heat 2 tablespoons butter over medium-high heat until sizzling.
- Pour the egg mixture into the skillet and cook until almost firm but still slightly watery.
- Add in the cheese and cook gently stirring until the eggs are just cooked and the cheese has melted.
- Spoon about 1/4 cup or a little more down the center of each warm tortilla, then sprinkle a small amount of green onions (if using) over the egg mixture.
- Fold the sides of the tortilla over the filling.
- You may place the rolled tortillas in a baking dish, cover with foil and keep warm in the oven until ready to serve.
- Serve with salsa.
EGG TACOS
Khyati's Health-O-Meter Says: Protein rich tacos with the addition of heart healthy avocado to provide a balanced meal. It is sure to deliver a whole package of flavours!
Provided by nutritionbalance
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Step 1.
- Beat the eggs in a medium bowl.
- Step 2.
- Add ¼ teaspoon each salt and pepper.
- Step 3.
- In a large nonstick kadai, heat butter over medium-high heat. Cook the eggs for 2-3 minutes until soft.
- Step 4.
- Flip in the eggs evenly into the tortilla chips.
- Step 5.
- Top with avocado, salsa, cheese and cilantro.
Nutrition Facts : Calories 205.9, Fat 10.7, SaturatedFat 2.4, Cholesterol 5.7, Sodium 144.8, Carbohydrate 18.3, Fiber 5.9, Sugar 3.4, Protein 10.3
TEX-MEX BREAKFAST TACOS
For a healthy and flavorful start to the day, scramble up some egg whites and put these tasty tacos together in just 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 9
Steps:
- In a bowl, whisk together egg whites and 2 tablespoons water; season with salt and pepper. In a nonstick skillet, heat oil over medium. Add egg mixture; cook, stirring with a heatproof rubber spatula, just until set, 2 to 3 minutes.
- Wrap stacked tortillas in a damp paper towel; microwave on high for 10 seconds. Dividing evenly, top one half of each tortilla with eggs, salsa, avocado, and scallions. Sprinkle with lime juice, and if desired, top with cilantro; fold and serve.
CHORIZO, POTATO, AND EGG BREAKFAST TACOS (TEX-MEX)
In south Texas, breakfast tacos are a way of life. There is a taco joint on every street corner. I make tacos for breakfast almost every weekend. This mixture is one of our favorites. I took a big batch in to work one morning and it was a huge hit.
Provided by Pokey in San Antonio
Categories Breakfast
Time 40m
Yield 16 tacos, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and dice 3 medium baking potatoes. Pieces should be about what you would do for potato salad (about 1/2" cubed).
- Heat oil and brown potatoes. Season liberally with salt and pepper. Once the potatoes start to brown, reduce heat and cover. The idea is to have them lightly brown, but still soft. Add the sliced onions when you cover and reduce the temp to med-low. Stir occasionally. When done, set aside.
- The best chorizo is a kielbasa style (big fat links in natural skin). Remove from skin and chop up. Fry in skillet until done, drain and set aside. Reserve 2 tbl of the chorizo grease.
- Scramble the eggs in the reserved grease. Salt and pepper the eggs, and when almost set, add the potatoes and the chorizo.
- Fold the mixture together then cover and remove from the heat. Serve immediately on warm flour tortillas, toped with cheddar cheese and your favorite taco sauce.
TEX-MEX PASTA SALAD
I first made this for my husband to take for a guy's skiing weekend. He didn't want a 'girlie' pasta salad, so this one has taco beef and cheese. Very hearty, and a big hit with all the guys. I have since brought it to a family reunion....now they request it every year!
Provided by Jennifer Sánchez
Categories Salad Pasta Salad
Time 1h35m
Yield 10
Number Of Ingredients 12
Steps:
- Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain and set aside.
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat, and cool completely.
- Combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese, and dressing mixture in a large bowl. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 43.2 g, Cholesterol 84.9 mg, Fat 34 g, Fiber 3.7 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 1540.9 mg, Sugar 6.3 g
TEX-MEX TUNA SALAD
This is a great recipe for tuna fish tacos.
Provided by John
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tuna, olives, green onions and celery; toss together.
- In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
- Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 24.6 g, Cholesterol 21 mg, Fat 12.1 g, Fiber 3.1 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 438.3 mg, Sugar 2.5 g
TEX-MEX MINI TACO BITES
Easy and fast meal idea. Great for kids and adults alike.
Provided by Kel Jones
Categories Mini Foods
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.
- Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning.
- Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.
- Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.
- Top with sour cream and green onion to serve.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 20.1 g, Cholesterol 14.8 mg, Fat 4.6 g, Fiber 2.5 g, Protein 7 g, SaturatedFat 2 g, Sodium 330.8 mg, Sugar 0.8 g
TEX-MEX SOFT TACOS WITH TINGA PORK FILLING
Tender diced pork with chipotle chiles, onion, tomatoes, mushrooms, zucchini and Mexican Queso Fresco (a mild white cheese) make a wonderful "tinga" filling for these soft Tex-Mex-style tacos. Very easy recipe, and low-cal to boot! From Ladies Home Journal. Note: If you can't find Queso Fresco cheese, Monterey Jack or a mild feta will do.
Provided by BecR2400
Categories Pork
Time 53m
Yield 12 soft tacos
Number Of Ingredients 14
Steps:
- Make roasted tomatoes: Heat broiler.
- Line a jelly-roll pan with foil.
- Broil tomatoes and garlic 6 to 8 minutes, turning once, until charred.
- Cool.
- Peel tomatoes and garlic; pulse in blender with chipotle until almost smooth.
- Heat 1 tablespoon oil in 12-inch non-stick skillet over high heat.
- Add pork; cook 1 1/2 minutes, stirring once, until brown.
- Transfer to medium bowl.
- Add 1 tablespoon oil to skillet.
- Add mushrooms and onion and cook 8 minutes,stirring occasionally, until browned.
- Add zucchini, salt, oregano and cumin; cook 3 to 4 minutes more, until zucchini is tender.
- Add to bowl.
- Reduce heat to medium-high and heat remaining 1 tablespoon oil.
- Add roasted tomatoes; cook 2 minutes, just until thickened.
- Add pork mixture to tomatoes and cook 1 minute more, until heated through.
- Stir in cheese.
- Fill each tortilla with a generous 1/3 cup filling and roll up.
Nutrition Facts : Calories 161.2, Fat 7.9, SaturatedFat 1.9, Cholesterol 17.9, Sodium 177.2, Carbohydrate 15.2, Fiber 2.7, Sugar 2.4, Protein 8.9
Tips:
- Use fresh ingredients: Fresh eggs, crisp vegetables, and flavorful herbs will make your Tex-Mex egg salad tacos taste their best.
- Hard-boil your eggs perfectly: For easy peeling and a creamy yolk, place your eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Drain the hot water and immediately run cold water over the eggs until they are cool to the touch.
- Mash the eggs coarsely: For a chunky egg salad, use a fork to mash the eggs. If you prefer a smoother egg salad, use a potato masher or food processor.
- Add your favorite Tex-Mex flavors: Common Tex-Mex flavors include chili powder, cumin, paprika, garlic, onion, cilantro, and lime juice. Feel free to experiment with different combinations of spices to create your own unique flavor profile.
- Use a variety of toppings: Shredded cheese, salsa, guacamole, sour cream, and chopped tomatoes are all classic Tex-Mex toppings. You can also add other toppings, such as black beans, corn, or jalapenos.
- Serve your tacos immediately: Tex-Mex egg salad tacos are best enjoyed fresh. If you need to make them ahead of time, store the egg salad and toppings separately in the refrigerator. When you're ready to serve, assemble the tacos and enjoy!
Conclusion:
Tex-Mex egg salad tacos are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of prep work, you can have a tasty and satisfying meal on the table in no time. So next time you're looking for a quick and easy Tex-Mex meal, give these egg salad tacos a try!
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