Wow! A record number of visitors here after Rick Bayless himself retweeted my post. Thank you, social media.
I think one of Joel’s favorite things about taco night is leftover breakfast tacos the next morning. He’s the guy who always orders the migas or huevos rancheros when we go out for brunch. Anything with a southwestern, Tex-Mex or Mexican slant, I can almost guarantee you he will order it.
On an episode of Mexico One Plate at a Time, I saw Rick Bayless make scrambled eggs using salsa with his daughter Laney (who btw is a MUCH more likable sidekick than Jacque Pepin’s daughter, Claudia). I thought this would be a great addition to our breakfast tacos but we don’t always have salsa in the house. Luckily, we did this time…funny enough, it was Rick Bayless’ Frontera salsa. You just can’t get away from that guy here in Chicago. He even lives nearby.
I used three eggs, a splash of milk, the last of some feta cheese and some Frontera salsa for the scrambled eggs. We warmed up some corn tortillas and the leftover tilapia and pulled out the rest of the crunchy tomatillo-avocado salsa for some delicious leftover breakfast tacos (with a side of fresh strawberries). The perfect weekend brunch!
And yes, it looks almost exactly like the fish tacos…but we added eggs!
Joel’s mountainous breakfast taco w/sour cream, Frontera salsa, tomatillo-avocado salsa and a dash of Frank’s