Instructions
- Heat 1 teaspoon of the oil in a medium nonstick skillet over medium-high heat. Once the oil is glistening, working one at a time, add the tortillas and cook until lightly toasted, about 30 seconds per side. Transfer the tortillas to a plate and cover with a clean kitchen towel to keep warm. Add the remaining oil to the skillet 1 teaspoon at a time as needed.
- Reduce the heat to medium. Add the bacon and cook until the bacon begins to crisp, about 4 minutes per side. Using tongs, transfer the bacon to a paper towel-lined plate, reserving 1 to 2 tablespoons of the bacon fat in the pan.
- While the bacon cooks, in a medium bowl, beat the eggs with the green chiles and salt until fully incorporated. Pour the eggs into the pan and stir slowly to scramble until the eggs are just set but still slightly wet, 1 to 2 minutes. Sprinkle the shredded cheese over the top and fold a few more times until the cheese begins to melt, about 1 minute. Remove the skillet from the heat and divide the egg mixture equally among the toasted tortillas.
- To serve, top each taco with the bacon, cilantro, sliced avocado, pico de gallo, and a squeeze of lime juice. Drizzle the hot sauce over the top if using.
Tips / Notes
- Recipe adapted from the Modern Proper
Keywords
breakfast, tacos, gluten-free,
Posted by Charlotte Lichens on January 28, 2024
