Breakfast Tacos Recipe

Chop vegetables

Core and finely dice the roma tomatoes (remove seeds if very watery). Finely dice 1/2 small red onion, mince 1/2 jalapeño (remove seeds for less heat), and finely chop 1/4 cup fresh cilantro.

Combine the diced tomatoes, onion, jalapeño, and cilantro in a bowl. Add 1 tablespoon fresh lime juice and 1/2 teaspoon salt. Stir, taste, and adjust seasoning. Let rest at room temperature while you cook other components to allow flavors to meld.

Place 8 bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until bacon reaches desired crispness, about 8–12 minutes depending on thickness.

Transfer cooked bacon to a paper towel–lined plate to drain. When cool enough to handle, chop or crumble into bite-size pieces. Reserve 1 tablespoon of bacon fat in the skillet for warming tortillas (optional); discard excess or save for another use.

Crack 6 large eggs into a bowl, add 4 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 2 tablespoons unsalted butter. Once butter is melted and foamy but not browned, pour in the egg mixture.

Let eggs sit undisturbed for 10–15 seconds, then using a silicone spatula, gently push the eggs from the edges to the center in sweeping motions to form large soft curds. Continue cooking over low heat, folding occasionally, until eggs are mostly set but still slightly glossy — about 2–3 minutes. Remove from heat a moment before fully firm; carryover heat will finish them. Taste and adjust salt if needed.

Cut 1 ripe avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash lightly with a fork, leaving some texture. Stir in 1/2 tablespoon fresh lime juice and 1/4 teaspoon salt. Taste and adjust lime or salt.

Warm 8 corn tortillas: heat a clean skillet over medium-high. Lightly brush each tortilla with a little cooking oil or use the reserved bacon fat. Warm tortillas 30–45 seconds per side until pliable and lightly toasted. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos: place a warm tortilla on a plate, add about 2 tablespoons scrambled eggs (adjust to preference), then 1 bacon strip or 1–2 tablespoons chopped bacon, a spoonful (about 1–2 tablespoons) of pico de gallo, and a spoonful (about 1–2 tablespoons) of mashed avocado. Sprinkle with crumbled cotija or queso fresco if using and a few drops of hot sauce if desired.

Serve immediately while eggs and tortillas are warm. Provide extra lime wedges and pico de gallo on the side.