Tex Mex Breakfast Tacos Recipes

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TEX-MEX BREAKFAST TACOS



Tex-Mex Breakfast Tacos image

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

4 large egg whites
Coarse salt and ground pepper
1 teaspoon vegetable oil, such as safflower
2 corn tortillas (6-inch)
1/4 cup store-bought salsa
1/4 avocado, diced
2 scallions, thinly sliced
2 teaspoons fresh lime juice
Chopped fresh cilantro

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.

AUTHENTIC MEXICAN BREAKFAST TACOS



Authentic Mexican Breakfast Tacos image

Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this.

Provided by BEARNESTA

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 15m

Yield 4

Number Of Ingredients 9

6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
¼ cup milk
½ teaspoon pepper
½ teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
½ cup salsa

Steps:

  • Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
  • Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
  • Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
  • Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Nutrition Facts : Calories 536.5 calories, Carbohydrate 27.7 g, Cholesterol 342.8 mg, Fat 34.1 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 14.3 g, Sodium 1297.9 mg, Sugar 2.9 g

TEX-MEX BACON BREAKFAST TACOS



Tex-Mex Bacon Breakfast Tacos image

Ready, Set, Cook! Special Edition Contest Entry. Mexicans often include potatoes in tacos, burritos, and other tortilla dishes. These breakfast burritos are delicious and easy to prepare, and I got the idea from eating at a taco stand in Mexico City. Why not put a Tex-Mex twist on breakfast burritos by utilizing American cheese, and hickory smoked bacon with eggs and diced potatoes? It's always a hit.

Provided by thepetnanny

Categories     Breakfast

Time 35m

Yield 16 tacos, 6-8 serving(s)

Number Of Ingredients 15

24 ounces Simply Potatoes Diced Potatoes with Onion
corn or vegetable oil
1 (12 ounce) package hickory smoked bacon, cooked and chopped
16 eggs
2 tablespoons half-and-half or 2 tablespoons milk
1 teaspoon garlic powder
16 small flour tortillas, fajita size
2 tablespoons taco seasoning
1 teaspoon cumin powder
2 tablespoons cilantro, chopped
3 -4 scallions, chopped, whites and some green parts
1 jalapeno, seeded and chopped
16 slices American cheese
salt and pepper
your favorite bottled salsa

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.

Nutrition Facts : Calories 579.9, Fat 28.8, SaturatedFat 11.9, Cholesterol 522.1, Sodium 1139.6, Carbohydrate 47.1, Fiber 3, Sugar 2.5, Protein 31.3

CHORIZO, POTATO, AND EGG BREAKFAST TACOS (TEX-MEX)



Chorizo, Potato, and Egg Breakfast Tacos (Tex-Mex) image

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

1 lb potato
1 lb mexican chorizo sausage
6 eggs
1/2 cup onion (sliced)
1 cup cheddar cheese (grated)
1/2 cup taco sauce
3 teaspoons pepper
2 teaspoons salt
3 tablespoons olive oil
16 flour tortillas

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 BEEF TACOS



Tex-Mex beef tacos image

For a relaxed, pick-and-mix supper combine this easy beef taco recipe with your favourite salsas, sides and toppings. Our tex-mix tacos are a crowd-pleaser

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 8

500g pack lean minced beef
1 tbsp sunflower oil
4 garlic cloves , crushed
1 ½ tbsp dried oregano
2 tsp ground cumin
2 tsp paprika
pinch chilli flakes
24 taco shells

Steps:

  • Heat a large frying pan until very hot, then brown the mince. Remove, then season with salt and pepper. Add the oil to the pan and fry the garlic, oregano and spices for 1 min until fragrant. Return the beef to the pan and toss well, then cook for 2-3 mins until hot through. Warm the taco shells following the pack instructions and serve with the beef.

Nutrition Facts : Calories 383 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 1.17 milligram of sodium

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