Breakfast tacos cheesy, yummy
Cooling avocado gives a wonderful Tex-Mex twist to this portable egg dish
Long before I knew that the origin of breakfast tacos was a hotly debated topic, I was eating them and loving them.
I had my first breakfast taco many years ago in Houston and have enjoyed many more in Austin, Texas. But I am not about to give birthright credit to any particular city in because I am fairly certain Mexican immigrants all grew up with their mother’s version of “breakfast tacos.”
The beauty of the tortilla is that it makes normal fork and knife foods like scrambled eggs (and pork barbecue, steak, fish, etc.) portable. And if you are like me, you crave them and must make them yourself at home.
I am a “no beans and no rice” kind of girl and prefer my breakfast tacos like my favourite egg sandwich but rolled, or folded over in a flour tortilla.
To me, the essential ingredients must be cheesy eggs, a dash of hot sauce and cool slices of ripe avocado. I love bacon and prefer to serve it on the side where it stays crisp — but feel free to add it into the eggs.
Not many places add slices of avocado unless you ask for it. But for me, the avocado is what makes it a Tex-Mex breakfast taco instead of just eggs in a tortilla.
When I have tomatoes and white onions on hand, I add those to my cheesy eggs and I am one happy girl.
I like breakfast tacos so much that I have been known to have them for lunch and/or dinner, as well. The truth is that you can put any of your favourite cheese and egg add-ins in your breakfast taco. The Associated Press