These breakfast tacos were inspired by one of our last Farmer’s Market a couple weeks ago. I follow one of our local farmers on Instagram, and I saw they were having a stock up sale. To make the deal even more irresistible, there was going to be a chile roaster there! I knew this was something I couldn’t miss. And as I often do, I started daydreaming about how I would use the chiles when I got home. All sorts of ideas came to mind, but something about this breakfast taco idea stuck with me. In fact, I found myself thinking around the clock about how I was going to construct the perfect breakfast taco. When I got there, they were roasting poblanos, (see photos below) and I knew they were going to be the perfect chile for this particular taco idea. (You can serve these tacos with or without the sour cream – they’re great either way.) So I picked up several bags of roasted poblanos to start experimenting with in the kitchen! (Just look at these heaps of chiles!?! It’s pretty much a Mexican food lover’s dream.)
Ok… now let’s talk about how to make these Roasted Poblano Breakfast Tacos!
Notes:
I added the chopped roasted poblanos right into the scrambled eggs, and I love how the flavor just permeates them. And since we still have garden tomatoes, I’ve been adding them in until I run out a few weeks from now. But they’re also optional, as the Fire Roasted Salsa packs all the flavor you’ll ever need in a breakfast taco! No reviews 1/2 cup diced roasted poblanos 1 Tablespoon avocado oil, butter, or ghee 6 eggs 1/2 Teaspoon sea salt, or to taste 1/2 Teaspoon freshly ground black pepper optional: 1/4 cup grated sharp cheddar cheese, omit for dairy free and paleo Toppings: 1 ripe avocado, thinly sliced or cubed 1/3–1/2 cup Easy Blender Fire Roasted Salsa 2 Tablespoon chopped fresh cilantro optional sour cream for serving 6 tortillas of choice, 5-6″ in diameter Paleo Tortillas: 1 cup cassava flour, I use the Otto’s brand 1/2 Teaspoon baking powder pinch of sea salt 1/4 cup olive oil, ghee, or lard 1/4 cup warm water If the mixture is still too crumbly, add more water 1 tablespoon at a time until the mixture comes together into a stiff dough. Divide it into 6 portions, and use a tortilla press or rolling pin along with 2 sheets of plastic wrap to either press them, or roll them out. Heat a cast iron pan over medium heat until hot but not smoking. Cook each tortilla until little bubbles appear, and brown spots start to form before turning them over. Total cooking time is 2-3 minutes per tortilla. Set the finished tortillas aside, and cover them with a towel until you’re ready to serve the tacos. Prepare all desired toppings, and set them aside while you scramble the eggs. For the poblano scrambled eggs, preheat a 9″ pan over medium heat, and add the avocado oil/butter to the pan. Whisk together the eggs, sea salt, and pepper in a small bowl. Then add the diced poblanos to the pan along with the egg mixture. Cook stirring constantly until the eggs have almost set, then add the cheddar cheese if you’re using it. Remove the pan from the heat, and transfer the poblano scrambled eggs to a serving dish. Serve the eggs, toppings, and tortillas together immediately.
