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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
4 pièce(s)
Œuf
(Contient Oeuf)
100 g
Tranches de bacon
113 g
Chou rouge, émincé
½ tasse(s)
Cheddar, râpé
(Contient Lait)
1 pièce(s)
Lime
6 pièce(s)
Tortillas de farine
(Contient Sulfites, Blé Peut contenir Oeuf, Lait, Noix, Sésame, Soya, Blé)
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
1 cc
Poudre de chipotle
(Peut contenir Sésame, Triticale, Lait, Sulfites, Soya, Arachides, Noix, Blé, Moutarde)
400 g
Pomme de terre à chair jaune
2 pièce(s)
Oignon vert
2 cs
Mayonnaise
(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)
1 pièce(s)
Avocat
Pas inclus dans votre livraison
¼ cc
Sucre*
¼ cc
Sel*
¼ cc
Poivre*
2 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- 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 cheesy eggs between tortillas then top with cabbage slaw. Divide crispy bacon bits between tortillas then drizzle over chipotle sauce. Serve remaining slaw and crispy breakfast potatoes on the side.