I love tacos. Pouches of heaven. The best part is that when they are filled with all sorts of fabulous ingredients, you can get the perfect bite of everything, without getting bogged down by massive quantities of bread. Not that anything is wrong with bread, but sometimes you just don’t want it to be the star. Tacos are also a great way to help keep these a little lighter and healthier when you are on your wedding diet. Ahem.
Anyway, so back on the healthy bandwagon. For now.
Really, the trick with tacos is just to make sure every single ingredient is loaded with flavor. The second you decide you don’t need to season one part because another part will have “enough flavor”, your tacos are lost. Think layers of flavor. Like they are always talking about on those cooking competitions on the Food Network.
I have to admit, this recipe was a bit of a letdown for my pancakes-drenched-in-sweet-sticky-syrup loving fiance. But unlike heavy, sweet breakfast that leave you feeling bloated and tired, this is protein packed and light. Great for a busy breakfast morning.
It also only needs one cutting board, and one big pan. Fewer dishes is always good.
- 6-8 Corn tortillas
- 1/2 cup pre-cooked, diced ham
- 2 T olive oil, or chili-infused oil
- 1 tomato
- 1/2 white onion
- 3 small sweet peppers, or 1/2 bell pepper
- pinch each of black pepper, salt, dried thyme, and dried parsley
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 5 eggs
- 1/4 cup greek yogurt
- 1 tsp dried tarragon
- 1 T grated cotija cheese
- (optional) desired amount of shredded cheddar cheese
- another pinch of salt and pepper
- 1 avocado, sliced
Start with making a real quick, simple warm salsa.
Dice up the tomato, onion, and pepper. Heat 1 T of the oil in a large saute pan, then add your veggies. Mix in pepper, salt, parsley, thyme, cumin, and paprika. Let cook on medium heat until is soft and the tomatoes are disintegrating.
This should take about 5-8 minutes, depending on how small your vegetables were chopped. When it is done, put the salsa in a separate bowl and return your saute pan to the heat.
Pour in the 2nd T of oil. Let warm for about 30 seconds, then add ham. I cooked the ham for 3-4 minutes, because I wanted it to get a little bit crispy.
While the ham is cooking, crack the eggs into a large bowl. Beat until they reach desired consistency.
Now for the magic. Add the greek yogurt to the eggs. I do this instead of milk, because the yogurt gives the eggs a fantastic fluffy texture, as well as being healthier. The tanginess is also fantastic with the eggs. You will have to beat the eggs pretty well after adding the yogurt so that you don’t have lumps. Mix in a pinch of salt and pepper, along with tarragon and cotija cheese. The tarragon is peppery and the cotija is salty, so you don’t need as much salt and pepper as you might normally add to your scrambled eggs.
When the ham is crispy, pour the eggs into the pan over it. Stir together gently, so your eggs don’t lose their fluffiness. Continue to slowly mix, scraping the bottom, while eggs cook. When the eggs are about half way done, add cheddar cheese if desired. I like to add it here so that it doesn’t become completely contained by the eggs, and you get the delicious, creamy gooey bits of cheese throughout. Take the eggs off the heat when they start to look less wet. Don’t overcook!
Heat the tortillas on a flat pan, or if you’re feeling lazy like me, on a paper towel in the microwave, until warmed through.
To construct your taco, first put desired amount of egg in the middle of the tortilla. Top with salsa, and finally slices of avocado. If you have some sort of cabbage or crispy lettuce on hand you could absolutely add that for another textural element. I did not, so we did not have that.
Enjoy with a steaming hot cup of coffee. And get ready for a great day!