Dina's Breakfast Tacos
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Ingredients
  • 1 Tablespoon plus 2 teaspoons olive oil, divided
  • 1 green bell pepper, halved, seeded, and cut lengthwise into ½" strips
  • 1 medium yellow onion, peeled and cut lengthwise into ½" slices
  • Kosher salt and and freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1 Tablespoon freshly squeezed lime juice, cut into wedges for serving
  • ⅓ cup chopped cilantro leaves, plus additional for garnish
  • 10 large eggs
  • 8 small flour or corn tortillas
  • ½ small head iceberg lettuce, roughly chopped
  • 1 avocado, peeled, pitted, and thinly sliced
Instructions
  1. For the Bell Peppers: heat a large skillet over medium-high heat. Add 1 Tablespoon olive oil and swirl to coat pan. Add the peppers and onions, season with salt and pepper, and sauté, stirring until just tender, about 4 minutes. Add the cumin and paprika and continue to cook for another minute more. Transfer to a bowl and cover to keep warm. (Just before serving season with lime juice and salt to taste, and fold in the cilantro). Wipe the skillet clean with a paper towel and set aside.
  2. Make the eggs: Whisk the eggs in a large bowl; season with salt and pepper. Heat a skillet over medium heat and add the remaining 2 teaspoons of olive oil. Add beaten eggs and stir gently and continuously. Remove the skillet from the stovetop just before reaching desired doneness. They will continue to cook off the heat.
  3. Heat the tortillas: Using the same skillet you used for the peppers and onions, heat over medium-high heat. Add one tortilla at a time, flipping to warm evenly until it becomes soft and pliable (about 30 seconds). Wrap it in a dish towel to keep warm. Repeat with remaining tortillas.
  4. To serve: Squeeze a few lime wedges over the avocado slices and season with salt. Divide tortillas among plates and top each with a spoonful of peppers and onions, eggs, lettuce, and avocado slices. Serve immediately, garnished with additional cilantro, a wedge or two of lime, salt and pepper on the side. Makes 8 tacos, serves 4.
Recipe by The Culinary Cellar at https://theculinarycellar.com/rebel-homemaker-drew-barrymore/