Breakfast Tacos (3) Recipe

Combine diced tomato, diced onion, chopped cilantro, lime juice, minced jalapeño (if using) and 1/4 tsp salt in a small bowl. Stir, taste, and adjust seasoning. Let sit at room temperature for at least 10 minutes to meld flavors.

Whisk together mayonnaise, sriracha, 1/2 tsp lime juice, minced garlic and 1/8 tsp salt in a small bowl until smooth. Refrigerate until assembly.

Heat a 10-inch skillet over medium-high heat and add 1 tsp oil. Add the ground lamb or chorizo (1 cup) and break up with a spatula. Cook until browned and cooked through, about 6–8 minutes. If using lamb, season with 1/4 tsp kosher salt and 1/8 tsp black pepper while cooking. Drain excess fat if desired, then reduce heat to low and keep warm in the skillet.

In a medium bowl, whisk 6 large eggs with 2 tablespoons whole milk, 1/4 tsp kosher salt and 1/8 tsp black pepper until uniform.

Heat a clean nonstick skillet over medium-low and add 1 tablespoon unsalted butter. When butter is foamy, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a rubber spatula, pushing eggs from the edges to the center. Continue cooking gently until soft, slightly runny curds form, about 2–3 minutes — remove from heat a bit early as they will continue to cook.

Fold in 3/4 cup of shredded pepper jack cheese into the eggs off the heat so it melts gently. Keep warm.

Warm the corn tortillas: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable and slightly charred, or brush both sides lightly with the remaining 1 tsp oil and warm 15–20 seconds per side in a skillet. Keep tortillas wrapped in a clean towel to stay warm.

Assemble 3 tacos: place a warmed corn tortilla on a plate, add about 1/3 cup cooked protein per tortilla (divide the 1 cup total evenly), spoon roughly 1/3 of the scrambled eggs with melted pepper jack over the protein, then drizzle 1 teaspoon sriracha aioli over each taco. Add 2 tablespoons of pico de gallo per taco and a small dollop (about 1 tablespoon) of sour cream on the side or on the taco.

Garnish each taco with extra cilantro leaves if desired and serve immediately.

Serve the 3 breakfast tacos hot with remaining sriracha aioli and sour cream on the side. Leftover pico can be refrigerated up to 48 hours; aioli will keep up to 3 days refrigerated.