Breakfast Tacos Recipe

Preheat broiler. Spread tomatillos and jalapeño on a baking sheet lined with foil. Broil 5–8 minutes, turning once, until charred and softened.

Let cool slightly. Transfer tomatillos, jalapeño (remove stem and seeds if desired), cilantro, onion, lime juice and salt to a blender or mortar. Pulse to a chunky salsa, adding up to 1 tablespoon water to reach desired consistency. Taste and adjust salt and lime. Chill or keep at room temperature.

If not already cubed, cut potatoes into 1/2-inch dice. Pat dry thoroughly with paper towels to remove surface moisture.

Heat 2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.

Add potatoes in a single layer (work in batches if needed). Cook, undisturbed, 4–5 minutes to brown one side, then stir or toss and continue cooking 6–8 minutes until tender and crisp all over.

Season with smoked paprika, onion powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir to combine and remove from heat. Keep warm.

Heat 1 tablespoon butter in a separate skillet over medium-high heat. When foaming subsides, spread pastrami slices in an even layer (they can overlap slightly).

Cook 2–3 minutes without moving to get crisp edges, then flip and cook another 1–2 minutes until edges are crisp and fat rendered. Season with 1/4 teaspoon black pepper. Transfer to a plate lined with paper towel and keep warm.

Crack eggs into a bowl, add 3 tablespoons milk, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk vigorously until uniform and slightly frothy.

Heat 1 tablespoon butter in a medium nonstick skillet over medium-low heat until melted and foaming gently.

Pour eggs into pan. Using a silicone spatula, stir slowly, scraping the bottom and folding eggs as they set. Cook 3–5 minutes until soft curds form but still moist—remove from heat slightly before fully set; carryover heat will finish them.

Taste and adjust seasoning. Keep eggs warm.

Warm the corn tortillas: heat a large skillet or griddle over medium-high heat. Lightly brush each tortilla on both sides with a little vegetable oil (about 2 tablespoons total across all tortillas). Warm tortillas 20–30 seconds per side until pliable and lightly charred in spots. Stack and cover with a clean towel to keep warm.

Build tacos: place a warmed tortilla on a plate. Layer 1–2 tablespoons of crispy potatoes, 1–2 slices (about 1.25 oz) of crispy pastrami, a generous spoonful (about 2 tablespoons) of scrambled eggs, a couple slices of avocado, and 1 tablespoon tomatillo salsa.

Garnish with crumbled cotija, sliced radish, and cilantro. Serve with lime wedges and optional hot sauce. Repeat to make 8 tacos total.

Serve immediately while tortillas, eggs and pastrami are warm. Leftover salsa will keep refrigerated up to 3 days. Potatoes are best crisp if served immediately; reheat in a skillet to restore texture.