Breakfast Tacos with Salmon, Eggs, and Avocado Recipe

Serves: 4 Save

Ingredients (19)

  • For the tacos:
  • Avocado oil or olive oil, for the baking sheet
  • 1 pound center-cut piece wild Alaska salmon
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 lemon, sliced
  • 1 teaspoon ancho chili powder (optional)
  • 8 (5- to 6-inch) corn tortillas
  • 1 tablespoon butter or ghee
  • 6 large eggs, lightly beaten in a bowl with a pinch of salt
  • Optional toppings:
  • 1 lime, cut into quarters
  • 1 medium avocado, pitted, sliced, and scooped
  • 1 medium ripe tomato, chopped or sliced
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup crumbled queso fresco
  • Jalapeno slices, fresh or from a jar

Directions

Learn how to make this recipe at Simply Recipes

Dia de los Muertos Mezcalita

Ingredients (7)

  • .75 oz. Casamigos Mezcal Joven
  • .75 oz. Casamigos Blanco Tequila
  • .75 oz. Fresh Blood Orange Juice
  • .75 oz. Fresh Lime Juice
  • .5 oz. Simple Syrup
  • 1 Pinch Cinnamon
  • Garnish Dehydrated Blood Orange Wheel, 2 Edible Flowers and Sage Leaf