Cheesy Chipotle Breakfast Tacos
Serves 2 | 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Egg
(Contains Egg)
100 g
Bacon Strips
113 g
Red Cabbage, shredded
1 unit
Avocado
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit
Lime
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
½ tsp
Chipotle Powder
360 g
Yellow Potato
2 unit
Green Onion
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 1: Mild: 1/8 tsp Medium: 1/4 tsp Spicy: 1/2 tsp Extra-spicy: 1 tsp 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 breakfa
