Our Cinco de Mayo Soft Breakfast Tacos are kinda awesome! They are filled to bursting with so much good flavor you just might lose your mind but in a good way.

Cinco de Mayo Soft Breakfast Tacos

Every year we have this thing when it comes to Cinco de Mayo. I consult the eating experts in our home (our boys and my lovely wife, they keep me on a true culinary course) and see what they’re in the mood for. It is a tradition to have at least one Cinco de Mayo inspired meal for the day. And this year by a unanimous vote it seems breakfast, lunch, and dinner won out. “WHAT?!”, I proclaimed. But the eating experts want what they want. What’s a cooking dad to do? But I really can’t blame them because good inspired Mexican food is pretty darn good. And so, let us begin at the beginning. Here is what is going down at The Worthey domicile this May 5th. The Cinco de Mayo Soft Breakfast Tacos is what I came up with, and it’s not surprising that it was a big gigantic hit with everyone, me included.

I mean who doesn’t like a good and hearty soft breakfast taco with all of the fixings? The cool thing I like about tacos is the toppings can be as varied as anyone needs them to be. From the traditional to the exotic and anywhere in-between, do what makes you hungry!

We mostly took a traditional route this time, kinda. There’s the soft flour tortillas, the sweet onions, red peppers, but there is also mushrooms, and ribbons of thin spinach. And although there’s avocado; I decided to mix it up a bit and introduce a new twist adding Northern beans, avocado, sour cream, kale, garlic, and olive, extra virgin olive oil. Sorta a neuvo guacamole mashup. It’s earthy and herbaceous and came to me in a dream on gossamer wings.

Would you look at this creamy and beany goodness?! I don’t know what got into me, but this is some good stuff right here! Everything about it propels you to wanna eat the whole darn thing, it’s very difficult (seriously) to resist. I warned you!

Are you an egg fan? Like if there aren’t any eggs, you can’t really call it breakfast? That’s what I thought, me too. Of course, there are exceptions to almost any rule, but you can rest assured we brought the egg ammunition galore and fried up not one but two eggs to take this soft breakfast taco to the next level of belly bustin’ delight. Oh, and I like a little fresh black pepper on ’em too!

Okay, let’s pull this whole thing together. But let me tell you this soft breakfast taco is more than the sum of its individual parts. Because once you layer so much, SO MANY incredible flavors together it becomes a thing like no other. And it isn’t as presumptuous as to utter, “It’s a shame to eat it…” Nope, that’s not even the case. The real lament is, “Why ain’t I eating like this on the daily?” But perhaps that’s a good thing because you have to mill about in the ordinary most of time to truly appreciate this level of foodie excellency. But DUCK FAT! I WANT THIS ER’ DAY! Okay, I kinda lost it, but I think you will too upon your very first bite.

I don’t know; maybe I am overselling this thing, what do you think?

So ya’ know that’s grated Parmigiano-Reggiano. Just putting that out there, let it marinate on the old medulla oblongata!

Did I mention there’s thick-cut bacon? No? Unapologetic oversight? Sorry? Doesn’t this thing keep getting better or what?

A couple of splashes of my fav hot sauce and we’re like Flynn!

How’s this for a parting shot? Let’s make it happen. I have a feeling, an inclination, a prediction, that it’s a decision you will not soon regret! So, this Cinco de Mayo, cobble together all of the fixings and do it up big and eat like a soft breakfast taco like a BOSS!

Ingredients:

2 large Mission soft flour tortillas
4 eggs, fried over-easy
6 strips of crispy thick-cut bacon
1 red bell pepper, sliced
1 medium yellow or Spanish onion, sliced
1/2 cup crimini (baby Bellas) mushrooms, sliced
1/2 baby spinach, cut into thin strips
2 tablespoons grated Parmigiano-Reggiano

Avocado, Kale + Bean Spread

1 cup northern beans
1 cup Tuscan kale, chopped
1/2 cup sour cream
2 large garlic cloves
2 ripe and slightly firm avocados, peeled and seeds removed
3 tablespoon extra virgin olive oil
1/2 teaspoon MsCormick chipotle smoked sea salt
McCormick freshly cracked black peppercorns to taste

Directions:

Into the bowl of a food processor add northern beans, Tuscan kale, sour cream, garlic, avocados, extra virgin olive oil, chipotle sea salt, freshly cracked black peppercorns. Pulse until smooth, taste and adjust sea salt and black pepper to taste.
Cook thick-cut bacon and set aside on a plate lined with paper towels. Set aside.
Using a mandolin cut the red bell pepper and onion into thin slices. Using a sharp pair of kitchen shears but baby spinach into thin strips.
Into a medium skillet over med-high heat add one once of EVOO. When the oil is hot add the onions and cook until they are slightly brown turn them over and add the sliced red pepper and crimini mushrooms, add a pinch of chipotle smoked sea salt and freshly cracked black peppercorns, cook for four more minutes. Spoon them onto a plate and place in a warm oven for use later.
Wipe the skillet clean and add two tablespoons of EVOO, warm skillet over med-high heat and when the oil is hot, crack in two (2) large eggs. When the edges of the eggs are crispy, turn them over gently. Add a pinch of sea salt and freshly cracked black peppercorns. Carefully spoon eggs onto a plate.
Clean out the skillet and warm over low heat. Place soft flour tortillas one at a time into the skillet, allow tortilla to warm for 20 seconds then flip it over and warm for another 20 seconds.Move tortilla to a plate.

Slather Avocado, Kale + Bean Spread onto the flour tortilla, add onions, peppers, mushrooms, fried egg, spinach and grated Parmigiano Reggiano. Add a few splashes of hot sauce and dig in!