Cheesy Chipotle Breakfast Tacos
with Cabbage Slaw and Crispy Bacon
Breakfast tacos are always a good idea, especially when they come with a spicy kick! This savoury recipe includes fluffy scrambled eggs, crunchy cabbage slaw and crispy bacon for an all-round brunch favourite.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Egg
(Contains Egg)
100 g
Bacon Strips
113 g
Red Cabbage, shredded
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Lime
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
1 tsp
Chipotle Powder
(May contain Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)
400 g
Yellow Potato
2 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 unit(s)
Avocado
Not included in your delivery
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch pieces.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with 1/2 tsp chipotle powder, salt and pepper, then toss to coat. (NOTE: Reference heat guide.)
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.
- Meanwhile, thinly slice green onions
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Halve, pit, peel, then cut avocado into 1/2-inch pieces.
- Stir together mayo, chipotle sauce and 2 tsp water in a small bowl.
- Heat a large non-stick pan over medium heat.
- When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Carefully drain all but 2 tsp bacon fat from the pan.
- While bacon cooks, add 1 tbsp lime juice, 1/2 tsp lime zest, 1 tbsp oil and 1/4 tsp sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
- Add shredded cabbage, avocado and half the green onions to the bowl. Season with salt and pepper, then toss to combine.
- Crack eggs into a large bowl, then whisk thoroughly until combined. Season with 1/4 tsp salt and pepper.
- Heat the pan with reserved bacon fat over medium.
- When hot, add eggs to the pan. Cook, stirring in a figure-eight pattern, until curds form and eggs are cooked through.**
- Remove from heat. Sprinkle cheese and remaining green onions over eggs. Set aside until cheese melts, 1 min.
- Meanwhile, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates, then top with eggs and some slaw. Drizzle chipotle mayo over top.
- Break bacon into pieces and sprinkle over tacos.
- Serve remaining slaw and crispy breakfast potatoes on the side.
- Squeeze a lime wedge over top, if desired.