The fully loaded breakfast taco has avocado, salty cheese, creamy eggs, and crisp bacon. Par-boiling the potatoes before pan-frying them keeps them tender, and a spritz of lime, standard issue on other tacos, adds welcome brightness here.
Featured in: How to Make Your Own Breakfast Tacos
- 1⁄2 lb. vine-ripe tomatoes, cored and diced
- 1 tbsp. fresh lime juice, plus wedges to serve
- 1 tbsp. minced cilantro, plus leaves for garnish
- 1 tbsp. minced red onion
- 1 tbsp. olive oil
- Kosher salt and freshly ground black pepper
- 2 lb. Russet potatoes, peeled and cut into 1-inch pieces
- 6 slices bacon
- 1 tsp. ground cumin
- 1⁄2 tsp. cayenne pepper
- 1 tbsp. unsalted butter
- 12 eggs, lightly beaten
- 12 8-inch flour tortillas, warmed
- 2 oz. cotija cheese, crumbled
- 1 avocado, halved, pitted, peeled, and thinly sliced
In a small bowl, toss tomatoes, lime juice, cilantro, oil, red onion, salt, and pepper and set salsa aside.
In a medium saucepan, cover potatoes with salted water. Bring to a boil and simmer until just tender, about 10 minutes. Drain and set potatoes aside.
Meanwhile, in a 10-inch nonstick skillet over medium, cook bacon, turning once, until crisp, about 8 minutes. Using tongs, transfer bacon to a paper towel-lined plate. Cool slightly, then break into 1⁄2-inch pieces. Return skillet to heat.
Add potatoes, cumin, and cayenne to skillet and cook potatoes over medium-high, turning occasionally, until crisp, 10 to 12 minutes. Keep potatoes warm.
Wipe skillet clean. Melt butter over medium, then add eggs, salt, and pepper and cook, stirring frequently, until eggs are just set, 4 to 5 minutes. Remove from heat.
To assemble tacos, divide eggs between tortillas. Top each taco with potatoes, bacon, salsa, cotija, avocados, and cilantro leaves. Serve with lime wedges.