- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in protein
- 1 serve veg or fruit
These bacon and egg breakfast tacos are cooked on the barbie for a smoky depth of flavour.
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + 30 mins marinating time
Ingredients
- 8 small flour tortillas
- 200g Coles Streaky Bacon Rashers
- 8 free-range eggs
- 220g avocado dip
- 2 radishes, thinly sliced
- Creamy chipotle topping, to serve
- Coriander sprigs, to serve
- Thinly sliced long green chilli, to serve (optional)
- Lime wedges, to serve
Fresh tomato salsa
- 1 vine-ripened tomato, finely chopped
- 1 red onion, finely chopped
- 1 long green chilli, seeded, finely chopped (optional)
- 1/2 cup finely chopped coriander
- 1 tbs lime juice
- 1 tbs olive oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the fresh tomato salsa, combine the tomato, onion, chilli, if using, coriander, lime juice and oil in a bowl. Season. Set aside for 30 mins to develop the flavours.
Step 2
Meanwhile, heat a barbecue on high. Place the teppanyaki plate* over the barbecue, flat-side up. (Alternatively, place the teppanyaki plate over a stovetop and heat on high. Or if you don’t have a teppanyaki plate, place a large greased non-stick frying pan over high heat.) Spray the tortillas with olive oil spray. Cook in batches for 1-2 mins each side or until charred. Transfer to a plate and cover with foil.
Step 3
Cook the bacon on the flatplate or in the frying pan, turning, for 2-3 mins or until bacon is crisp. Transfer to a plate lined with paper towel. Crack 4 eggs onto the flatplate or in the frying pan, allowing room for spreading. Season. Cook for 2-3 mins for a runny yolk* or until cooked to your liking. Transfer to a plate. Repeat with remaining eggs.
Step 4
Divide the tortillas among serving plates and spread with avocado dip. Top with the bacon and eggs. Spoon over the salsa and the radish and chipotle topping. Sprinkle with coriander and chilli, if using. Serve tacos immediately with the lime wedges.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Have a couple of ripe avos handy? Mash them and add to the tacos in place of the dip.
Plan ahead: You can make the salsa 1 day ahead and store in the fridge. This allows the flavours to develop and saves you time the next day. Win, win.
Bacon and egg breakfast tacos
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + 30 mins marinating time
Ingredients
- 8 small flour tortillas
- 200g Coles Streaky Bacon Rashers
- 8 free-range eggs
- 220g avocado dip
- 2 radishes, thinly sliced
- Creamy chipotle topping, to serve
- Coriander sprigs, to serve
- Thinly sliced long green chilli, to serve (optional)
- Lime wedges, to serve
Fresh tomato salsa
- 1 vine-ripened tomato, finely chopped
- 1 red onion, finely chopped
- 1 long green chilli, seeded, finely chopped (optional)
- 1/2 cup finely chopped coriander
- 1 tbs lime juice
- 1 tbs olive oil
Description
These bacon and egg breakfast tacos are cooked on the barbie for a smoky depth of flavour.
Method
Step 1
To make the fresh tomato salsa, combine the tomato, onion, chilli, if using, coriander, lime juice and oil in a bowl. Season. Set aside for 30 mins to develop the flavours.
Step 2
Meanwhile, heat a barbecue on high. Place the teppanyaki plate* over the barbecue, flat-side up. (Alternatively, place the teppanyaki plate over a stovetop and heat on high. Or if you don’t have a teppanyaki plate, place a large greased non-stick frying pan over high heat.) Spray the tortillas with olive oil spray. Cook in batches for 1-2 mins each side or until charred. Transfer to a plate and cover with foil.
Step 3
Cook the bacon on the flatplate or in the frying pan, turning, for 2-3 mins or until bacon is crisp. Transfer to a plate lined with paper towel. Crack 4 eggs onto the flatplate or in the frying pan, allowing room for spreading. Season. Cook for 2-3 mins for a runny yolk* or until cooked to your liking. Transfer to a plate. Repeat with remaining eggs.
Step 4
Divide the tortillas among serving plates and spread with avocado dip. Top with the bacon and eggs. Spoon over the salsa and the radish and chipotle topping. Sprinkle with coriander and chilli, if using. Serve tacos immediately with the lime wedges.