- Prep Time 0:15
- Cook Time 0:05
- Estimated Cost $12.50
- 20 Comments
Believe it or not, I am still working my way through leftovers from my fish taco dinner party last week. Corn tortillas, avocados, cotija cheese, Mexican crema, and cilantro abound in my refrigerator.
Since a key element in being a successful BrokeAss in the kitchen is turning leftovers into culinary masterpieces, I relished creating this alternative to the breakfast burrito. All you need is a little cinnamon coffee and some friends for the ultimate breakfast fiesta.
Note: if you want to add additional protein, fry a little crumbled chorizo (veggie or regular) to add to the tacos.
- 1 tsp olive oil Pantry
- 6 corn tortillas $2
- 6 eggs $1.50 for 6
- 1 avocado $1.50
- 1/4 red onion, diced, divided $0.50
- 1 garlic clove, minced Pantry
- 1 jalapeno, seeded and minced $0.50
- 1 small bunch cilantro, chopped, divided $0.50
- 1/8 cup crumbled cotija cheese or shredded jack cheese $3 for 4 oz.
- 2 tbsp sour cream or Mexican crema $3
- salt and pepper to taste Pantry
- Heat olive oil in a large frying pan over medium-high heat. Cook eggs to desired done-ness (I prefer over-medium, as over-easy results in a very runny taco).
- Heat a dry frying pan over medium-high heat. Warm tortillas until pliable and hot. Arrange on plates.
- Mash the avocado in a small bowl. Add the jalapeno, garlic, and half of the onion and half of the avocado. Season with salt and pepper to taste.
- To assemble tacos, place a cooked egg on each tortilla. Top with the guacamole, a little sour cream or crema, cheese, onions and cilantro. Pass a bottle of your favorite hot sauce at the table for those who like it extra-spicy.
Makes 6 tacos.