Best 4 Tex Mex Street Breakfast Taco Sallye Recipes

TEX-MEX BREAKFAST TACOS

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.

GRILLED TEX-MEX FISH TACOS

Steps:

• Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.
• Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.
• Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.
• Serve on warm tortillas with chipotle spread.

BREAKFAST STREET TACOS

Steps:

• For the salsa verde: Place the tomatillos, jalapeno, garlic and cilantro in a blender. Season with salt and blend until the mixture is just chunky.
• For the avocado: Cut the avocado in half and remove the pit. Peel the skin and cut the flesh into medium-size pieces. Place the avocado in a bowl with the lime juice and oil. Season with salt and pepper. Stir lightly to mix.
• For the pico de gallo: Add the tomatoes and red onions to a bowl. Dice the jalapeno, add to the bowl and mix it all together. Add the oil, lime juice and cilantro. Season with salt and pepper.
• For the chorizo and eggs: Small dice the chorizo. Place in a large nonstick skillet over low to medium heat and cook until half crisp, about 7 minutes.
• Crack the eggs into a bowl and whisk until the whites and yolks are mixed well. Add it to the pan. Mix the eggs and chorizo together with a rubber spatula and cook until the eggs are soft, about 8 minutes.
• For the plating: Warm the tortillas on a griddle pan or in a medium skillet with a dash of oil for 10 seconds on each side. Place 2 on each plate. Divide the eggs, avocado, pico de gallo, Cotija and a few leaves of cilantro among the tortillas. Place the hot sauce and salsa verde in 2 separate ramekins. Garnish with the lime wedges.

TEX-MEX BACON BREAKFAST TACOS

Steps:

• Cook potatoes in oil in a skillet until brown in a skillet. Add scallions, and the jalapeno to the skillet and cook over medium heat for another two minutes. Remove mixture from pan. Place in a mixing bowl. Add taco seasoning and cumin to skillet and cook 20-30 seconds to release their oils. Blend together eggs, milk, taco seasoning mix, garlic powder with the bacon and potatoes and scramble the egg mixture in the skillet. Add salt and pepper to taste. Heat tortillas in a microwave for 45 seconds to a minute. Place a slice of American cheese on each tortilla and about a 1/3 cup of the egg mixture and roll them up. Serve with your favorite bottled salsa.