Sriracha Breakfast Tacos with Eggs
Sriracha Breakfast Tacos with Eggs
Ingredients
For the Tacos
- 8 corn tortillas, small
- 8 large eggs
- 1/4 cup milk
- 1 tablespoon butter
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sriracha Crema
- 1/2 cup sour cream
- 2 tablespoons Sriracha sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon garlic powder
For the Toppings
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 tablespoon Sriracha sauce, for drizzling, as needed
Instructions
- 1
Prepare the toppings: Dice the avocado, chop the fresh cilantro, and slice the green onions. Set aside.
⏱️ 5 min
- 2
Make the Sriracha Crema: In a small bowl, whisk together the sour cream, Sriracha sauce, fresh lime juice, and garlic powder until smooth. Taste and adjust Sriracha if you prefer more heat. Set aside.
⏱️ 3 min
- 3
Cook the eggs: In a medium bowl, whisk the large eggs with the milk, salt, and black pepper until well combined. Melt the butter in a large non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are set but still moist and fluffy. Stir in the shredded Monterey Jack cheese until it has melted.
⏱️ 7 min
- 4
Warm the tortillas: While the eggs are cooking, warm the corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for about 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min
- 5
Assemble the tacos: Spoon the cheesy scrambled egg mixture evenly into the warm corn tortillas. Drizzle generously with the Sriracha crema. Top with the diced avocado, chopped fresh cilantro, and sliced green onions. Serve immediately with extra Sriracha sauce on the side for those who want more heat.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sriracha Breakfast Tacos with Eggs
Ingredients
For the Tacos
- 8 corn tortillas, small
- 8 large eggs
- 1/4 cup milk
- 1 tablespoon butter
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sriracha Crema
- 1/2 cup sour cream
- 2 tablespoons Sriracha sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon garlic powder
For the Toppings
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 tablespoon Sriracha sauce, for drizzling, as needed
Instructions
- 1
Prepare the toppings: Dice the avocado, chop the fresh cilantro, and slice the green onions. Set aside.
⏱️ 5 min - 2
Make the Sriracha Crema: In a small bowl, whisk together the sour cream, Sriracha sauce, fresh lime juice, and garlic powder until smooth. Taste and adjust Sriracha if you prefer more heat. Set aside.
⏱️ 3 min - 3
Cook the eggs: In a medium bowl, whisk the large eggs with the milk, salt, and black pepper until well combined. Melt the butter in a large non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are set but still moist and fluffy. Stir in the shredded Monterey Jack cheese until it has melted.
⏱️ 7 min - 4
Warm the tortillas: While the eggs are cooking, warm the corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for about 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min - 5
Assemble the tacos: Spoon the cheesy scrambled egg mixture evenly into the warm corn tortillas. Drizzle generously with the Sriracha crema. Top with the diced avocado, chopped fresh cilantro, and sliced green onions. Serve immediately with extra Sriracha sauce on the side for those who want more heat.
⏱️ 5 min