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Avocado Breakfast Tacos with Crispy Shallots and Chipotle Salsa

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"Like most, I love a good breakfast taco. I prefer them with soft scrambled eggs, cheese, and a good amount of spicy salsa. This is my 'weekday' version�they are ideal for someone who loves flavor and texture but doesn't necessarily have a whole lot of time. All made in a single skillet, the eggs are scrambled with cheddar cheese and topped with bacon, crispy shallots, and smoky chipotle salsa. You can certainly skip the bacon if it's not your thing, but I beg you, do not skip those crispy shallots."

List of Ingredients

◦ 4 large eggs
◦ Kosher salt and freshly ground pepper
◦ 3 slices thick-cut bacon, chopped, for serving
◦ 2 shallots, thinly sliced, for serving
◦ 1 tablespoon salted butter
◦ � cup shredded cheddar cheese
◦ 4 corn or flour tortillas, warmed
◦ 1 cup roughly chopped fresh spinach
◦ 1 avocado, sliced
◦ 2 green onions, chopped, for serving
◦ Lime wedges, for serving
◦ Chipotle Salsa (recipe follows) or store-bought salsa, for serving


Recipe

In a medium bowl, whisk together the eggs and a pinch each of salt and pepper.

Place a large skillet over medium heat. Add the bacon and cook until the fat renders and the bacon is crispy, about 5 minutes. Remove the bacon from the skillet and drain on a paper towel-lined plate. Lightly crumble the bacon with your hands.

Place the shallots in the same skillet and cook over medium heat, stirring occasionally, until caramelized, about 3 minutes. Remove the shallots from the skillet and drain on the paper towel-lined plate. The shallots will crisp up as they dry.

Wipe out the skillet and melt the butter in it over medium heat. Add the beaten eggs and cook, undisturbed, until a thin white layer forms around the edge of the skillet. Using a rubber spatula, gently push the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately transfer the eggs to a plate and gently fold in the cheese.

To assemble, on the warmed tortillas layer the greens, eggs, and avocado. Top with the bacon, shallots, and green onions. Serve with lime wedges and salsa alongside.

Serves 2






❧ Chipotle Salsa:

◦ 1 (14-ounce) can fire-roasted diced tomatoes
◦ � cup chipotle peppers in adobo
◦ 2 tablespoons toasted sesame seeds
◦ Kosher salt

In a blender or food processor, pulse together the tomatoes and chipotle peppers until mostly smooth, about 1 minute. Add the sesame seeds and season with salt. Pulse to combine, about 30 seconds. Taste and add more salt as needed. Store refrigerated in an airtight container for up to 2 weeks.

Makes about 1 � cups