Southwest Breakfast Tacos Recipe

Time30m

Serves3

Three corn tortillas, scrambled eggs, chicken, potatoes, pepper-jack cheese, pickled onions, pico de gallo, cotija cheese

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Ingredients

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1
Prepare the Potatoes
In a medium pot, boil diced potatoes until fork-tender, about 10-12 minutes. Drain and set aside.
2
Scramble the Eggs
In a large skillet over medium heat, crack the eggs and whisk until combined. Pour into the skillet and cook, stirring frequently, until just set, about 3-4 minutes. Remove from heat.

3
Combine Ingredients
In the skillet with the scrambled eggs, add the shredded chicken, cooked potatoes, and shredded pepper-jack cheese. Stir gently to combine and heat through, about 2-3 minutes.
4
Warm the Tortillas
In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
5
Fill the Tacos
On each warmed tortilla, place a generous scoop of the scrambled egg mixture, then top with pickled onions, pico de gallo, and crumbled cotija cheese.