Breakfast Tacos with Salmon, Eggs, and Avocado Recipe
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
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