Blog

Bacon plus tacos for breakfast with a Texas twist? It definitely sounds like a plan, and it’s the recipe we’ll be looking at today. Here are the ingredients for this meal that serves four to six people.

• Twelve large eggs
• Lime wedges
• Salt and pepper
• Scallions (thinly sliced)
• Six slices of thick-cut bacon cut into half inch pieces
• Shredded Monterey Jack cheese
• A finely chopped small onion
• Salsa roja
• A stemmed, seeded, and minced jalapeño chile
• Flour tortillas (taco size)

Begin by whisking the eggs, a ¼ teaspoon of pepper, and half a teaspoon of salt in a bowl until everything is combined properly and the mixture is yellow. This process should take about a minute or so. Once that’s done, put it aside.

Using a nonstick twelve-inch skillet, cook the bacon over medium heat until it’s crispy for about eight to ten minutes. Pour off everything except two tablespoons of fat from the skillet, making sure to leave the bacon. Add the onion and jalapeño and cook until the vegetables are softened and lightly browned, it should take anywhere from four to six minutes.

Grab the egg mixture you put aside and with a heat-resistant rubber spatula, scrape near the bottom and sides of the skillet until the eggs start to clump and the spatula leaves a trail on the skillet bottom. It should take you about two minutes or so.

Turn down the heat to low. Consistently fold the egg mixture until it’s clumped and a little wet, making sure to be gentle. Use salt and pepper for seasoning. Use the egg mixture to fill the tortillas and you’re ready to serve. Add in the cheese, scallions, and lime wedges separately if you like.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Foods with saturated fats may taste delicious, but most of us know that it’s important to limit the amount we consume and opt for foods with healthy fats. With that in mind, we think you may want to check out this avocado tostada recipe we’re featuring today. Here’s what you’ll need:

• ¼ teaspoon of salt
• Half a cup of diced, fresh pineapples (three ounces)
• One nine-ounce avocado
• Half a cup of fresh jicama cut into matchsticks (three ounces)
• Four whole wheat flour tortillas (about six inches)
• Two tablespoons of diced red onion
• A tablespoon of fresh, chopped cilantro
• Two and a half teaspoons of fresh, divided lime juice
• ¼ teaspoon of fresh, chopped cilantro
• A pair of teaspoons of honey
• ¼ teaspoon of dried red pepper flakes

Begin by heating your oven to 350 degrees. Combine the two teaspoons of lime juice, the honey, pineapple, red pepper flakes, red onion, jicama, and cilantro in a bowl and then place it aside.

The tortillas should be baked directly on the oven rack for about five to eight minutes or until the edges are crispy and brown. While these tortillas are heating up, take the pit out of the avocado and then spoon the flesh of the avocado into a small bowl. Add the remaining half teaspoon of lime juice and the salt. Use a potato masher or a fork to cream the avocado.

Spread about two tablespoons of the avocado mix onto each tortilla, followed by the salsa you combined earlier. You can optionally garnish with some red pepper flakes or cilantro.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

If you’re the type that doesn’t like to eat meat but does enjoy having tacos, we think you’re going to love today’s Vegetarian Mushroom Taco recipe. With the touch of citrus to add a bit of punch, this is a great vegetarian-friendly option. Here is what you’ll need:

• A tablespoon of olive oil
• A tablespoon of chopped cilantro
• Six ounces of sliced cremini mushrooms
• A ¼ cup of feta cheese
• One chopped, yellow onion
• Eight warmed tortillas (six inches)
• A thinly sliced poblano pepper
• A lime wedge and lime juice
• A teaspoon of ground cumin
• Orange juice
• A ¼ teaspoon of salt

Begin by heating the olive oil in a large skillet over medium heat. Throw in the poblano pepper, mushrooms, and the onion and cook everything until the onion is translucent and the mushrooms are browned. This step should take about seven to ten minutes. Follow by adding the lime juice, cumin, orange juice, and salt and then stir so the juice cooks off a tad.

Pour the mushroom mixture into the tortillas and top it off with some cilantro and feta cheese. Serve with a lime wedge and you’re all set to enjoy this tasty taco.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Generally, tacos are associated with Mexico, but one of the great things about tacos is the limitless array of ways there are to prepare them. With that in mind, today we’re going to take a look at some Irish Tacos, and here’s what you’ll need to prepare them:

• Sliced jalapeños
• 2 ½ pounds of corned beef
• Twelve to sixteen warmed flour tortillas
• A small cored and thinly sliced head of green cabbage
• 1 ½ tablespoons of hot pepper sauce
• Three peeled carrots sliced into julienne
• Salt and pepper for taste
• A cup of mayonnaise
• Three tablespoons of cider vinegar
• Three tablespoons of plain Greek yogurt or sour cream

Begin by warming the corned beef in its cooling liquid. You can also wrap it in some foil, place it on a sheet pan and warm it up for about twenty minutes in a 350-degree oven. To make the coleslaw, simply mix the carrots and cabbage together in a large bowl.

Using a separate bowl, whisk the yogurt or sour cream, the mayonnaise, the cider vinegar, and the hot pepper sauce together. Pour about half of the sauce onto the carrots and cabbage, making sure to coat them well. Use some seasoning for taste and then set aside whatever sauce is left.

Once the corned beef is nice and hot, remove it from the foil or the cooking liquid and use a pair of forks to shred it up. Serve it with the tortillas, the slaw, the jalapeños, some of the hot pepper sauce, and whatever white sauce is left.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.