I love an easy breakfast taco! But not for breakfast. I’m more of a coffee and pastry kinda girl in the early AM, however for lunch or dinner, bring on the breakfast taco! (I guess we can do a quick re-brand here and call them Egg Tacos since I’m eating them for every meal OTHER than breakfast). I’ve been eating quite a few Egg Tacos* lately, mainly cause I always have the ingredients on hand, or at least a majority of them. They’re quick to make, it’s a chop, mix and scramble situation. You add in a few more minutes if you’re frying up those pumpkin seeds (well worth you time), but all in all, from start to finish it’ll take you maybe 15 minutes.
I’ve played around with the toppings based on what I had on hand, and this version is now my go-to. Its quick, refreshing and a nice balance of creamy, buttery eggs and cheese, with that sharp bright salsa. Simple flavors and minimal ingredients. Totally my thing.
I would highly recommend flour tortillas here, the combo with the eggs is magic. Might also be because I hold a special place in my heart for fresh, homemade flour tortillas. Or at least when I have the time to make them. I’ll use leftover bacon fat, and the combo of bacon and eggs, do I need to say more? Recipe for those if you’re interested is coming soon. It’s a bit of extra time to make them, especially since the beauty of this recipe is that it’s quick, but make a bunch ahead of time, freeze them and then you’ll have them on hand for whenever you want, which will be always!
*see what I did there 😉
I guess we can do a quick re-brand here and call them Egg Tacos since I’m eating them for every meal OTHER than breakfast
Why You’ll Love These Easy Breakfast Tacos with Onion Cilantro Salsa
Breakfast tacos aren’t just for mornings! These 15-minute egg tacos are perfect for lunch, dinner, or really whenever you’re hungry. These tacos are filled with fluffy scrambled eggs, the best onion cilantro salsa, and crispy pumpkin seeds. This recipe is simple, quick, and packed with flavor. The combination of creamy eggs, tangy salsa, and toasted tortillas is absolutely delicious!
If you’re looking for a versatile recipe that’s as easy as it is delicious, these breakfast tacos have got you covered. Plus, they’re a great way to use up pantry staples and fresh ingredients you already have on hand.
Ingredients You’ll Need
- Eggs – The tacos are filled with scrambled eggs, but you could fry them also if you like
- Onions – I would recommend a white onion here. Adds crunch and a sharp bite to the salsa.
- Cilantro – Lots of fresh cilantro gets added to the salsa.
- Olive Oil – You’ll need some for frying and to go into the salsa.
- Lime – Lots of lime juice brightens up the whole dish and adds some much needed acidity to the salsa.
- Pumpkin seeds – (pepitas) The pumpkin seeds get fried and puffed. They add lots of crunch and a nutty flavor to the tacos.
- Tortillas – I like flour here, but corn works just as well. Totally your preference here.
- Cheddar Cheese – I would recommend a sharp cheddar for this. It gets shredded and melts when it hits the hot eggs.
- Butter – Essential for scrambling the eggs. You could also use olive oil if you prefer.
- Sour Cream – I like sour cream on everything, so it’s going on these breakfast tacos, but totally optional. If you can get Mexican crema, use that!
- Radishes – Thinly sliced, They adds lots of peppery, crunch and color.
- Hot sauce (optional) – For a little spice.
- Salt and pepper – To taste.
Step-by-Step Instructions for Easy Breakfast Tacos
- Make the Onion Cilantro Salsa
Mix the diced onion and cilantro in a bowl. Add salt, pepper, olive oil, and lime juice. Let it sit while you prepare the rest of the recipe. - Fry the Pumpkin Seeds
Heat 2 tablespoons of olive oil in a pan over medium-high heat. Add the pumpkin seeds and fry until they puff up and turn lightly golden, about 2-3 minutes. Remove and drain on a paper towel. Sprinkle with salt while they’re still hot. - Warm the Tortillas
Warm the tortillas over an open flame or on a dry skillet until they’re soft and pliable. Place them on a serving plate and sprinkle shredded cheese over the top. The heat will slightly melt the cheese. Yum! - Scramble the Eggs
Crack the eggs into a bowl, season with salt, and whisk well. Heat butter in a nonstick pan over medium heat and add the eggs. Cook gently, stirring occasionally, to create large, fluffy curds. Avoid overcooking. You want to keep them soft and creamy. - Assemble the Tacos
Spread a dollop of sour cream on each tortilla. Spoon the scrambled eggs on top, followed by the onion cilantro salsa, sliced radishes, and fried pumpkin seeds. Add a dash of hot sauce if you like it spicy. - Serve and Enjoy
Serve immediately while the tortillas are warm, and the eggs are soft and creamy. Pair with a hot cup of coffee or a refreshing agua fresca for a complete meal.
Ingredient Substitutions and Tips
- No flour tortillas – Swap them for corn tortillas. They will be just as delicious.
- Pumpkin seeds: If you don’t have pumpkin seeds, try sunflower seeds, sunflower seeds or even some chopped nuts for that crunch.
- Cheese: Use cotija, queso fresco or your favorite shredded cheese as an alternative to the sharp cheddar.
- Add in some meat or beans: Add in some bacon, sausage, chorizo or even black beans or chic peas for an extra hearty meal.
FAQs About Breakfast Tacos
Can I make breakfast tacos ahead of time?
Yes! You can prepare the onion cilantro salsa and fry the pumpkin seeds ahead of time. Store them separately in airtight containers in the fridge. When ready to serve, warm the tortillas and scramble the eggs fresh for the best taste and texture.
What’s the best tortilla for breakfast tacos?
Flour tortillas are highly recommended for their soft texture and ability to hold the creamy eggs. However, corn tortillas can also be used. I alternate between both, depending on what I have available, and whatever I’m in the mood for.
Can I add extra toppings?
Absolutely! Avocado slices, quick pickled onions, or even crumbled bacon are all welcome to the party.
How do I store leftovers?
If you have leftovers, store the scrambled eggs and salsa separately in airtight containers in the fridge. Reheat the eggs gently on the stovetop or microwave and assemble fresh tacos as needed.
Did you try these Easy Breakfast Tacos? Leave a comment below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Easy Breakfast Tacos
Ingredients
- 6 eggs
- 1/2 white onion finely diced
- 1 large handful cilantro finely chopped
- 1/4 C olive oil plus extra
- 1 lime juiced
- 1/4 C pumpkin seeds
- 4-6 flour tortillas
- 1/2 C sharp cheddar shredded
- 2 tbsp butter
- 1/4 C sour cream
- 1 handful radishes thinly sliced
- hot sauce optional
- salt
- pepper
Instructions
- Mix together your onion and cilantro with salt, pepper, olive oil, and lime juice. Let sit while you get on with the rest of the recipe.
- Fry the pumpkin seeds in about 2 tablespoons olive oil. It should only take a few minutes over medium-high heat. You’ll see them puff and take on a little color. Remove from the oil and drain on a paper towel. Season with salt while still hot.
- Warm tortillas over an open flame or on a hot, dry skillet. Set aside on serving plate and sprinkle cheese over warmed tortillas so it gets slightly melted.
- Scramble the eggs, season with salt and cook over medium heat with lots of butter. You’re aiming for big, giant, curds here. It makes eating the tacos much easier, you don’t want a super soft, tiny curd kinda scramble here.
- To serve, spread a dollop of sour cream onto tortillas, spoon eggs over and top with lots of that onion and cilantro salsa, and sliced radishes. Oh, and a few dashes of hot sauce. Eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
