Jul 14 2026
Restaurants›The Booch Bar›Brekky Tacos Recipe

Brekky Tacos Recipe

Inspired by The Booch Bar
Time30m
Serves2

Two Big Island corn tortillas, local farm fresh eggs, house-made lentil walnut 'chorizo', or shredded chicken, cortido kraut, sprouts, pickled onions, jalapeno cashew crema, fire roasted salsa, taqueria pickles

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Ingredients

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Taco Base

Filling

Toppings

Method

Preparation

  1. 1

    Prepare the Lentil Walnut Chorizo

    In a skillet, combine cooked lentils, finely chopped walnuts, and spices (cumin, paprika, garlic powder, salt, and pepper). Cook over medium heat for about 10 minutes until heated through and fragrant.

  2. 2

    Cook the Eggs

    In a separate pan, scramble the eggs over medium heat. Cook until just set, stirring occasionally, about 5 minutes. Season with salt and pepper to taste.

  3. 3

    Prepare the Jalapeno Cashew Crema

    Blend soaked cashews, jalapenos, lime juice, and a pinch of salt until smooth. Add water as needed to reach desired consistency.

Assembling the Tacos

  1. 4

    Warm the Tortillas

    In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

  2. 5

    Fill the Tacos

    Place a generous scoop of the lentil walnut chorizo or shredded chicken on each tortilla. Top with scrambled eggs, cortido kraut, sprouts, pickled onions, and a drizzle of jalapeno cashew crema.

  3. 6

    Add Salsa and Pickles

    Finish with a spoonful of fire roasted salsa and a side of taqueria pickles on each taco.

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