Start your day with these delicious Breakfast Street Tacos loaded with pan fried potatoes, juicy sirloin, soft scrambled eggs and a yummy Jalapeño salsa!
Tacos are always a good idea, do you guys agree or what? For breakfast, lunch or dinner I’m all the way here for it! As you guys know, anything relating to breakfast is my absolute favorite and these Breakfast Street Tacos were amazing. One of the things that I love most about this recipe is how versatile these tacos are. You can literally turn up the spice, add potatoes, tater tots, bacon, chorizo and of course load them with your FAVORITE toppings.
WHAT TYPE OF TORTILLAS CAN I USE?
- You can use flour or corn tortillas for this recipe. However, I personally prefer flour tortillas because they are milder and the soft, thick texture works well with the amount of toppings that will be added.
- Corn tortillas aren’t as common with Breakfast Tacos, but they can definitely be used. You’ll want to make sure you use a high-quality corn tortilla that won’t break and fall apart as you try and fill them.
- If you want to make these tacos ahead of time by all means go for it! Most of the ingredients can be prepared ahead of time like the sirloin, salsa and toppings. I do not recommend cooking the eggs ahead of time as they can taste kinda weird reheated. You can however, whisk up your eggs and store them in the fridge until ready. The potatoes you can either cook ahead of time and reheat in the skillet when ready or they can simply be made the day of. To save time, you can also use frozen pre-cut potatoes as well.
Breakfast Street Tacos
- 6 Eggs
- 1 lb Sirloin, fat trimmed
- 1 Large Russet Potato (peeled), diced into small cubes (Can also use frozen pre-cut potatoes)
- 1 Tablespoon Jalapeno, diced (Discard the seeds)
- ¼ Cup Red Onion, diced (Add more as needed)
- 1 Cup Roma Tomato, diced
- ½ Tablespoon Lime Juice
- 1 Teaspoon Tajin seasoning, optional
- 2 Tablespoons Cilantro, as needed
- Chili Powder, as needed
- Garlic Powder, as needed
- Kosher salt and black pepper, as needed
- Canola Oil
- Nonstick cooking spray
- 2 Tablespoons Butter
- 2-3 Tablespoons Shredded Cheddar Cheese, more as needed
- ½ Teaspoon Heavy Cream or Milk
- Prepare salsa by adding the red onions, tomatoes, lime juice, cilantro and jalapeño to a bowl and mix well. Store in the refrigerator until needed.
- Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a large skillet over medium heat.
- Season the sirloin with salt, pepper, garlic powder, chili powder and tajin. Sear on both sides until a nice crust forms and cook through, about 4-5 minutes on each side.
- Remove the sirloin from the pan onto a cutting board and let rest for about 7 minutes then slice and dice into cubes.
- In the same pan, add 1 tablespoon of butter and cook the potatoes until tender, season with salt and pepper. Transfer to a plate to keep warm.
- In a clean pan, heat about ½ tablespoon of canola oil and a little non stick spray over medium heat. Whisk eggs, heavy cream, salt and pepper while the pan is heating.
- Once the pan is hot add eggs and continue moving around the pan with a silicone spatula bringing the eggs to the center of the pan. Once the eggs begin to form up but not quite cooked through, add in the shredded cheese and continue moving around the pan to incorporate. Set aside and keep warm.
- Warm tortillas then assemble with meat, potatoes, eggs and salsa. Serve with additional chunky salsa. Enjoy!