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Home » Advertisements » Deliciously Easy Mexican Breakfast Tacos

Published: Feb 20, 2017 · Modified: Jan 31, 2019 by Karly · This post may contain affiliate links

Deliciously Easy Mexican Breakfast Tacos

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Breakfast recipes, easy and in a hurry, cannot be beat with these amazing Mexican breakfast tacos! Two blender sauces, lots of salty cheese, and fresh produce FTW! | asimplepantry.com

This post is sponsored by Mirum Shopper, though all opinions and recipes are my own. Thank you for supporting the sponsors who support A Simple Pantry!
Breakfast recipes, easy and in a hurry, cannot be beat with these amazing Mexican breakfast tacos! Two blender sauces, lots of salty cheese, and fresh produce FTW! | asimplepantry.comIf there is one thing I miss about living in the South, it’s being able to hit up one of the many Taquerias within walking distance and chowing on some mega-amazing breakfast tacos.

In terms of breakfast recipes, easy is key. They are usually very simple in nature: eggs, plus some kind of meat. That’s it. But on the table you could always find dish after dish of fresh chile, salsa verde, and everything else you could possibly want in a taco.

Breakfast recipes, easy and in a hurry, cannot be beat with these amazing Mexican breakfast tacos! Two blender sauces, lots of salty cheese, and fresh produce FTW! | asimplepantry.comMaking breakfast tacos at home can be equally delicious, fun, and fast, with the right ingredients, and very minor prep.

To freshen up those tacos, I love to make my own ranchero sauce, chile, pico, and avocado crema. Pretty much all of those are blender sauces, except the pico, which is just simple dicing.

Have fun by placing dishes of fresh produce on the table, such as avocado, tomatoes, and cilantro. I love to add some Queso Fresco to the mix as well, or a pot of fresh beans to have on the side.

The sky’s the limit, friends, so have fun!

Breakfast recipes, easy and in a hurry, cannot be beat with these amazing Mexican breakfast tacos! Two blender sauces, lots of salty cheese, and fresh produce FTW! | asimplepantry.comIn the end, however, what truly makes a breakfast taco so great are the eggs, so never neglect your main ingredient!

Scrambled eggs can be surprisingly difficult, and no one likes burnt or super hard eggs. Here are a few tips to getting it right, every time:

  • Add some I Can’t Believe It’s Not Butter® to the eggs before beating, which lends incredible flavor and creaminess to the eggs.
  • Whisk the eggs vigorously for a couple of minutes. Whisking air into the eggs will lighten them upon cooking, which makes them fluffier.
  • Heat the pan to medium first, then reduce to low when adding the eggs. Scrambled eggs come out perfectly when cooked at low temps as opposed to high!

Breakfast recipes, easy, and in a hurry! Get delicious with me and whip up these amazing eggs today!

For more recipe inspiration, check out the amazing Walmart hub!

Breakfast recipes, easy and in a hurry, cannot be beat with these amazing Mexican breakfast tacos! Two blender sauces, lots of salty cheese, and fresh produce FTW! | asimplepantry.com

Breakfast recipes, easy and in a hurry, cannot be beat with these amazing Mexican breakfast tacos! Two blender sauces, lots of salty cheese, and fresh produce FTW! | asimplepantry.com

Deliciously Easy Mexican Breakfast Tacos

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Course: Breakfast
Cuisine: Mexican
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 4
Author: Karly Gomez

Ingredients

  • 3 Tbsp I Can't Believe It's Not Butter!® Spread divided
  • 8 Large Eggs
  • Kosher Salt to taste
  • Cracked Peppercorns to taste
  • 4 Flour Tortillas warmed
  • ¼ C Fresh Chile
  • ¼ C Fresh Avocado Crema
  • ½ C Queso Fresco
  • ½ Avocado
  • 1 Serrano Pepper sliced, for garnish
  • Fresh Cilantro chopped, for garnish

Instructions

  • In a medium bowl, combine eggs with 2 tablespoons of I Can't Believe It's Not Butter®, whisking briskly for 2 minutes, until eggs are frothy and spread is in small chunks.
  • Heat a large skillet over medium, then add remaining tablespoon of spread and let melt. Add egg mixture and reduce heat to low, stirring frequently until eggs are thoroughly cooked, around 5 minutes. Sprinkle with salt and pepper and divide between 4 tortillas.
  • Top each taco with any variety of accompaniments: fresh chile, avocado crema, queso fresco, avocado, and garnish with serrano peppers and cilantro. Serve immediately.
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Imagery Shot With

photo-accessoriesCanon EOS 6D | Canon EF 50mm f/1.8 STM Lens

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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

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Comments

  1. Jaxx The Bearded Hiker says

    April 04, 2017 at 8:16 am

    This looks so good! We stuff any and everything in a tortilla at my house.

    And as a side note, your photos make me weep. You rock it!

    Reply
  2. Sarah says

    February 21, 2017 at 11:23 am

    Only use real butter. The other stuff you mentioned is not good for you.

    Reply
    • Karly says

      February 21, 2017 at 1:09 pm

      You may use whatever you like as a substitute; I am just fine with the ingredients in ICBINB, thanks!

      Reply

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author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
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i prefer margaritas and sitting in the shade to piña coladas and getting caught in the rain.

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