Breakfast Tacos Recipe

Warm tortillas

Heat a dry cast-iron skillet or nonstick pan over medium-high. Warm each corn tortilla for about 20–30 seconds per side until pliable and lightly charred. Stack wrapped in a clean kitchen towel to keep warm while you finish other components.

Prep eggs

Crack the 4 large eggs into a bowl. Add 2 tablespoons whole milk and 1/2 teaspoon salt (from the taco salt amount) and 1/4 teaspoon black pepper. Whisk until uniform and slightly frothy.

Scramble eggs

Melt 1 tablespoon unsalted butter in a nonstick skillet over medium-low. Pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently push cooked edges toward center with a silicone spatula, tilting the pan to let uncooked egg flow. Continue folding gently until soft curds form and eggs are just set but still moist, about 2–3 minutes total. Taste and adjust salt/pepper as needed. Remove from heat.

Assemble tacos

Place warmed tortillas on a plate. Divide scrambled eggs evenly among the 3 tortillas. Spoon approximately 1 tablespoon pico de gallo onto each taco, then drizzle 1 tablespoon chipotle mayo over the eggs (total 3 tbsp chipotle mayo). Sprinkle each taco with about 2 teaspoons crumbled cotija cheese (total ~2 tbsp). Finish with a sprinkle of chopped cilantro. If desired, squeeze lime wedge over tacos when serving.

Par-cook potatoes: If you prefer faster cooking and crispness, microwave the diced potatoes in a covered microwave-safe bowl with 1–2 tablespoons water for 2 minutes to soften slightly, then drain. Alternatively, start raw.

Pan-fry potatoes: Heat 1 1/2 tablespoons vegetable oil in a skillet over medium-high heat until shimmering. Add diced potatoes in a single layer. Let them cook undisturbed for 3–4 minutes to develop a crust, then stir. Sprinkle 1/2 teaspoon smoked paprika, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper over the potatoes. Continue to cook, stirring occasionally, until potatoes are golden and tender, about 8–10 minutes total (longer if starting from raw and not microwaved).

Add cheese: Lower heat to medium-low. Sprinkle 1/2 cup shredded Monterey Jack or cheddar over the hot potatoes and cover the skillet for 1–2 minutes to melt cheese. Uncover and transfer the cheesy potatoes to the plate alongside tacos.

Final plating: Arrange three tacos next to the cheesy potatoes. Garnish with extra cilantro and serve with lime wedges. Offer additional chipotle mayo or pico on the side if desired.