For a while I was making my husband breakfast tacos every morning, at his request, but they were really just scrambled eggs on a corn tortilla with some Tapatio. Nothing exciting. But then I started chopping up some peppers and onions ahead of time to quickly saute and then mix with the scrambled eggs for a more exciting breakfast taco. After we got tired of that, I started making a black bean spread ahead of time with some onion and garlic. I’d saute those in a pan and then add a can of black beans with the liquid. After it cooked down a bit, I’d mash the beans up, and it would take on a refried bean consistency. That would get spread on the corn tortilla before I heated it up and then the scrambled eggs with onion and pepper mixture and Tapatio went on top of that. I know. Fancy. But even that got old after a while, so I always look for ways to liven up our beloved breakfast taco.
I almost called these Vacation Breakfast Tacos because they remind me of something I’d like to eat while in Mexico or on a beach somewhere, but that started sounding stupid the more I said it to myself. So, I decided not to be clever and just call them what they are, but that’s how I think of them 🙂 They really are the perfect, healthy morning meal to make you feel relaxed and worry free. It might sound strange mixing fruit with eggs in the same bite, but the sweetness of the mango combined with the zesty lime, the zing from the red onion and the creamy, buttery avocado all join together with the soft scrambled eggs for a bright and delicious breakfast treat. The salsa and guacamole don’t take long to make either, and you could always whip them up the night before so all you have to do is quickly scramble some eggs and heat up the tortillas. Easy-peasy.
This mango salsa would be great on its own with tortilla chips or topping a grilled fish taco. I had frozen mango cubes in the freezer, so that’s what I used, but fresh mango would make it that much better. Next time I might try adding some lime zest with the juice. I think that extra tang would be a great match for the sweet mango, especially if it’s really ripe and fresh.
Ingredients to Serve 2//
8 corn tortillas
Salsa Ingredients //
1 cup of diced mango, fresh or frozen
1/4 cup small dice red onion
1/4 cup small dice tomato
juice from half a lime
Guacamole Ingredients //
2 ripe avocados
1/4tsp red pepper flakes
1/2tsp ground coriander
juice from half a lime
Combine all of the mango salsa ingredients and mix well. Cover with plastic wrap and set in the fridge for a half hour or more to meld the flavors.
Mash the avocados pretty well with a fork and mix in seasonings and lime juice. Cover with plastic wrap and place in the fridge for a half hour or more to meld flavors.
Soft scramble the eggs. Warm the tortillas one at a time on the open flame of your burner until they begin to color and char slightly on the edges.
Using two tortillas per taco layered one on top of the other, spread some guac on the top tortilla, place one scrambled egg on the guac, and top the eggs with a healthy serving of mango salsa. Enjoy!
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