¡Muy Delicioso! That’s what I have to say about today’s recipe! Fresh out of the skillet and into your stomachs, come another tasty recipe. Today we are learning how to make a breakfast favorite in the #Awwpartment, breakfast tacos! If you guys didn’t know, Sam and I are a bit obsessed with tacos, and we try to make it a priority to have tacos from a new place on every vacation! Taking that as inspiration, I set out to make my own delectable taco of the breakfast variety!
Difficulty: Hard
Serving Size: Six Tacos
Time: One Hour
3 chicken breasts
6 eggs
1/2 red cabbage
6 radishes
3 limes
1 avocado
1 yellow onion
2 cups of white vinegar
1 1/2 tbs of sugar
1 1/2 tbs of salt
1 garlic clove
1/2 cup of sour cream
2-3 tbs of chopped cilantro leaves
Cotija/Mexican/three cheese blend
corn tortillas
Taco seasoning
1 tbs of chili powder
1/4 tsp of garlic powder
1/4 tsp of onion powder
1/8 tsp of crushed red pepper
1/4 tsp of dried oregano
1 1/2 tsp of ground cumin
1 tsp of sea salt
1 tsp of black pepper
Hopefully you noticed our new rating system up above the supplies list! It will serve as a quick reference when you go through my recipes to see the degree of difficulty, serving size, and how long the meal should take. If you were paying attention, then you noticed that this recipe is rated hard, and it is mainly because of the amount of prep work that has to be done! Today we are going to be quick pickling our cabbage, marinating our radishes, cooking eggs and chicken, making a sour cream and our own seasoning! The techniques aren’t hard, but the process of learning them can be annoying.
1. First we are going to make our pickled cabbage! Remove the core of your cabbage by cutting a triangle around it, then thinly slice the cabbage. Place the sliced cabbage in a large glass or metal bowl and set it aside. Add the garlic clove to the bowl as well. In the saucepan combine the sugar, salt and white vinegar and allow it to boil. Once boiling gently pour it over the cabbage, then let it sit for 10-30 minutes, occasionally mixing the cabbage.
2. While our cabbage liquid is heating up, we are going to make our radishes. Remove the ends of the radishes, then thinly slice them. Place the slice in a bowl, and add the juice of half a lime in. Let it sit for about 10-20 minutes, stirring occasionally as well.
3. Now we will make the seasoning for the tacos by combining all of the ingredients listed for it and mixing them together. For the tacos today I used about 2 1/2-3 tbs of the seasoning on the chicken, so you will have left over. If you want the mixture to be a little spicier, you can up the red pepper flakes, or just use more of the seasoning overall.
4. Before we start the chicken, we want to set the oven to 450, and place your tortillas on a sheet pan. Drizzle a little olive oil and season with salt and pepper. Once the oven reaches the correct temperature, you can pop them in and let them bake for about 4-7 minutes, depending on how crispy you want the tortillas. We did it for about 5 minutes, and the longer you cook them, the closer to a breakfast tostada they will become.
5. Cut your chicken breasts into small cubes, and place them in a bowl, then add the seasoning and use your hands to ensure they are thoroughly coated! Now add some olive oil to a large skillet, and cook the chicken for about 7 minutes on medium high, flipping the chicken once about halfway through. Once cooked through, place aside in a bowl.
6. Next pull out your small skillet, add a little olive oil, and then heat the pan on medium low. Add your eggs, I cooked mine one at a time to make sure they looked good, but you could switch to a larger skillet if you want to cook multiples at once. Cook the eggs for about 2-3 minutes, or until your egg white is a nice solid white and the yolk has darkened a little.
7. Finally, everything has been cooked, and we are almost ready to eat. Chop up your fresh cilantro, and then make your lime sour cream. Simply add the juice of 3 lime wedges, a little bit of olive oil, and some salt and pepper to the sour cream and mix together. Cut your avocado into slices or you could even dice it up if you want.
8. Now, place an egg on your tortilla and then put on your radishes, pickled cabbage, chicken, cilantro, cheese and avocado, and top it all off with sour cream! You’re the proud owner of a tasty breakfast taco! Congratulations!!
See, that wasn’t too terrible, now, was it? It is definitely worth all the effort it takes, and the tacos look so good, you’ll have your eating partners thinking it’s delivery form that hot Tex-Mex place that just opened up in the arts district! 😛 And to think, this recipe doesn’t even have peppers in it! Tune in next week to find out if the world is really round, or if it’s actually a giant jalapeño!
