Happy #TacoTuesday, gang! I’m not usually one to use hashtags, but I can appreciate a good weekly food hashtag. Meatless Mondays. Taco Tuesdays. Friday Fry Day. I would never feel comfortable using #yolo in a post (I’m way to old for that), but I’m aaaaaall over #TacoTuesday.
Social media is something I really struggle with. I am terrible at it. Twitter, Snapchat, even Facebook… they’re all so foreign to me. I’ve always been a very private person, and I don’t always feel the need – or remember to – share things. The only social media platform I adore is Instagram. It’s like an introvert’s photography paradise. Find people who post photos you love. Follow them. Enjoy their beautiful photos daily.
There are three types of things I follow on Instagram. Photos of dogs, the Pacific Northwest, and food. These are the things I’m passionate about, and I happily scroll through my feed in the mornings, while eating my oatmeal, pining over cute puppies, PNW scenery, and glorious food. Really, Instagram is just a way to live vicariously through others. If I’m stuck at work, staring at a computer screen all day, I can take a mini break and semi-stalk someone on Instagram who’s trekking through the Haida Gwaii. With their dog. While making s’mores.
Technology is great that way.
There’s something so satisfying about tacos. They’re like mini, open-faced burritos.
These tacos are filled with all the good things. Crunchy bacon. tangy slaw. Fluffy scrambled eggs. Melted cheddar cheese. A spicy, chipotle sauce. They’re sweet, tangy, spicy, and great fuel for your morning.
Who says tacos can’t be for breakfast?
My first go at these, I used fried eggs instead of scrambled. These were tasty, but I couldn’t truly appreciate the runny yolk because there wasn’t enough tortilla to sop up all the goodness. So, I opted for scrambled. Easier to eat in a taco!
I recommend making the chipotle cream sauce and the bacon slaw (which is amazing, by the way) the night before, and letting them sit in the fridge. This allows the flavours to get all cozy and meld together, and it’ll also save you some time come the morning. Enjoy the bacon slaw cold or reheat for about 30 seconds in the microwave.
|Breakfast Tacos with Bacon Slaw and a Chipotle Sauce|| |
- Chipotle Sauce:
- 1 cup plain yogurt
- 2-3 tsp chipotle peppers, in adobo sauce (to taste)
- 1 clove garlic, minced
- Juice of ½ a lime
- Salt, to taste (optional)
- Bacon Slaw:
- 4 cups shredded coleslaw mix (I use store-bought)
- 10 strips bacon, cut into pieces
- ½ Tbsp Dijon mustard
- ½ Tbsp sugar
- ¼ cup apple cider vinegar
- 2 Tbsp olive oil
- Salt and pepper, to taste
- 6 eggs
- Splash of milk
- Freshly ground black pepper
- 6 corn tortillas, or mini wraps
- Cheddar cheese, shredded, to serve
- 1 avocados, sliced, to serve
- To make the sauce: Combine yogurt, chipotle peppers, garlic, lime juice, and salt; set aside.
- To make the slaw: Place coleslaw mix in a bowl; set aside. In a large skillet over medium heat, cook bacon until browned and crisp, about 10 minutes. Drain off any bacon fat, and add bacon to the bowl with the coleslaw mix. Whisk together the Dijon, sugar, vinegar, olive oil, salt, and pepper in a small bowl, then drizzle over the cabbage and toss to coat; set aside.
- In a small bowl, beat the eggs and a splash of milk until combined. Season with pepper, then transfer to skillet and scramble. Transfer eggs to tortillas, add a sprinkling of cheddar cheese, bacon slaw, avocado slices, and a drizzle of chipotle cream sauce.