Breakfast Tacos Recipe

Wash potatoes and cut into 1/2-inch dice. Pat dry.

Heat 2 tbs olive oil and 1 tbs butter in a large nonstick or cast-iron skillet over medium-high heat until shimmering.

Add diced potatoes and the 1/2 cup chopped onion in an even layer. Let cook undisturbed 4–5 minutes to develop a crust, then stir or toss to turn.

Season with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Continue cooking, stirring occasionally, until potatoes are tender and golden, 10–12 minutes total. Reduce heat to low and keep warm while you prepare other components.

In a separate skillet, heat 1 tbs olive oil over medium heat.

Add diced red and yellow bell peppers and the diced jalapeño. Sauté 4–6 minutes until peppers soften and start to char.

Season with 1/4 tsp cumin and 1/2 tsp salt. Stir in 2 tbs chopped cilantro and remove from heat. Keep warm or set aside.

Roast or boil tomatillos: place tomatillos on a hot skillet or under a broiler and char/soften for 6–8 minutes, turning until blistered. Alternatively, simmer in boiling water 4–5 minutes. Let cool slightly.

In a blender or food processor, add roasted tomatillos, avocado, 1 clove garlic, 1/4 cup cilantro, 2 tbs lime juice, 3/4 tsp salt and 2 tbs water. Pulse until mostly smooth but slightly chunky. Taste and adjust salt or lime. Chill until ready to serve.

Pat chosen protein dry and season lightly with a pinch of salt and pepper.

For chicken, steak, shrimp, pork belly, al pastor or vegetables follow the specific directions below.

Thinly slice 1 lb chicken breast. Toss with 1 tbs olive oil, 1 tsp chili powder, 1/2 tsp garlic powder and a pinch of salt. Let sit 5–10 minutes.

Heat a skillet over medium-high heat until hot. Add chicken in a single layer and cook 3–4 minutes per side until cooked through and slightly charred. Remove and let rest 3 minutes, then slice smaller pieces for tacos. Squeeze a little lime over before serving.

Season 1 lb skirt or flank steak with 1 tsp chili powder, 1/2 tsp garlic powder and salt. Heat skillet or grill over high heat, add 1 tbs oil, sear steak 3–4 minutes per side for medium-rare (adjust time as needed). Let rest 5 minutes, then thinly slice against the grain. Squeeze lime before serving.

Toss 1 lb shrimp with 1 tbs olive oil, 1 tsp chili powder, 1/2 tsp garlic powder and a pinch of salt.

Cook in a hot skillet 1–2 minutes per side until opaque and just curled. Remove immediately to avoid overcooking and squeeze lime juice.

For pork belly: render slices in a skillet over medium heat 6–8 minutes per side until crisp and cooked through. Drain excess fat on paper towels then chop into bite-size pieces.

For al pastor: heat slices in a skillet over medium-high heat 3–5 minutes per side until caramelized and cooked through. Chop into small pieces and squeeze lime.

For mixed vegetables: sauté 1 lb seasonal vegetables in 1 tbs olive oil over medium-high heat until tender and lightly charred, 6–8 minutes. Season with 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp chili powder.

Crack 6 eggs into a bowl, add 2 tbs whole milk, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until blended.

Heat a nonstick skillet over medium-low heat with a small pat of butter or spray. Pour eggs in and cook slowly, stirring gently, until soft curds form and eggs are just set but still moist, 4–6 minutes for scramble style.

Fold in 1 cup shredded Monterey Jack cheese off heat so it melts into the eggs. Keep warm.

Warm tortillas: heat a dry skillet over medium-high heat. Lightly brush each tortilla with the 1 tsp vegetable oil (or warm directly) and warm 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place 1–2 tbs breakfast potatoes on each warm tortilla, add 1–2 tbs tri-pepper hash, top with 2–3 tbs of chosen protein, then spoon scrambled cheesy eggs over. Add 1–2 tbs avocado tomatillo salsa on top.

Garnish with extra cilantro, pickled red onions and a squeeze of lime. Serve with hot sauce on the side.