Tex Mex Street Breakfast Taco Sallye Recipes

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

Ingredients

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.

GRILLED TEX-MEX FISH TACOS

Grilled Tex-Mex Fish Tacos image

These grilled tacos combine two of our favorite foods, fish and Tex-Mex. They remind us of living on the Texas Gulf Coast. Now that we live in Colorado I have to make all our favorite seafood and Mexican dishes to our liking! Serve with creamy slaw and add avocado slices or any favorite taco toppings.

Provided by Mountain Girl

Categories Tacos

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

¼ cup olive oil
¼ cup chili powder
2 teaspoons Mexican oregano
2 teaspoons cumin seeds, toasted and ground
1 teaspoon ground chipotle chile powder
1 teaspoon salt
1 teaspoon ground coriander
1 lime, zested and juiced
1 ½ pounds tilapia fillets
½ (8 ounce) package cream cheese, softened
2 tablespoons plain yogurt
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, or more to taste
½ teaspoon ground cumin
2 tablespoons olive oil
12 (6 inch) corn tortillas, warmed

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.

Nutrition Facts : Calories 444.4 calories, Carbohydrate 29.7 g, Cholesterol 62.5 mg, Fat 24.4 g, Fiber 6 g, Protein 29.1 g, SaturatedFat 6.8 g, Sodium 591.1 mg, Sugar 1.5 g

BREAKFAST STREET TACOS

Breakfast Street Tacos image

Provided by Geoffrey Zakarian

Categories main-dish

Time 25m

Yield 4 servings (8 tacos)

Number Of Ingredients 23

Ingredients

3 tomatillos
1 jalapeno
1 clove garlic
1/2 cup chopped cilantro
Kosher salt
1 Hass avocado
1 lime, juiced
2 tablespoons olive oil
Kosher salt and fresh cracked black pepper
1 cup finely diced tomato
1/2 cup finely diced red onion
1 jalapeno, diced
1 tablespoon olive oil
1 lime, juiced
1/2 cup chopped cilantro
6 ounces fresh chorizo sausage (or 3 ounces dry chorizo)
6 large eggs
Eight 6-inch corn tortillas
Olive oil, for warming
1/2 cup crumbled Cotija
Cilantro leaves, for garnish
1/2 cup hot sauce
4 lime wedges

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

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

Ingredients

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

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