Breakfast Tacos

Delicious breakfast tacos done right - The EGGIf you live in Texas than you know all about the Tex-Mex staples… Breakfast Tacos and Queso. Sometimes they can even be served together, but both stand strong on their own. I have friends (ok one friend) who considers Queso a suitable meal for dinner… Her husband does not agree. Personally, I have an interesting relationship with both of these foods. Although I was not raised in Texas and did not arrive until I was 18, I still feel as though I have always known about them. It’s sort of similar to nobody every having the “sex” talk with me, I just always knew where babies came from… I’m weird I know. Anyway, when it came to Queso I was unaware of the geographic disconnect until my aunt came to visit me and was amazed at the thought of melted cheese in a bowl suitable for chip dipping. Like I said, I thought everyone just knew about it. I was further stunned when I went home for Christmas and my uncle brought Queso as an appetizer. I remember everyone crowding around in awe and him explaining how he mixed Velveeta and ground beef together to make a clogged artery waiting to happen. The only thing I could think of was, “Well fist of all you made it wrong… Where’s the Rotel?”  You wouldn’t think there was a way to screw up melted cheese, but trust me there is. Breakfast Tacos are definitely along the same lines. While the name is pretty descriptive (one would imagine its a tortilla filled scrambled eggs and such), it still is not common on the west coast and is definitely possible to do wrong. Texas is by far the best place to get Breakfast Tacos, specifically Maria’s Taco Express in Austin, but that’s just my humble opinion. I think I make a pretty mean breakfast taco as well, but again that’s just my not so HUMBLE opinion.


  • 2 Tablespoons Olive oil
  • 1 small white onion, finely chopped (color is not super important – use whatever you have on hand or prefer)
  • 1 jalapeño, stemmed, seeded, and finely chopped
  • 1 plum tomato, seeded, and finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. thinly sliced cilantro leaves
  • 8 eggs, lightly beaten
  • 6 slices of bacon (or whatever meat you choose, sausage, chorizo, etc.)
  • Avocado (optional)
  • Salsa/Hot Sauce (optional)
  • Cheese (optional)


  1. Cook bacon and chop bacon (I cook mine in the oven at 400 degrees – Add bacon to cold oven and cook for about 20 minutes)
  2. Heat oil in a 12″ skillet over medium-high heat. Add onion, jalapeño, and tomato, season with salt and pepper, and cook, stirring, until soft.
  3. Reduce heat a tad – (don’t want to burn the eggs)
  4. Add cilantro and chopped bacon to the egg mixture and add to the pan, folding eggs over in large curds occasionally, until cooked through.
  5. Serve on warm flour tortillas with plenty of fixings (avocado, salsa, hot sauce, cheese, cilantro, etc.)

NOTES: To warm tortillas perfectly wrap them in a damp dish towel and heat in the microwave for 3-4 minutes at 50%. 

EGG Signature


Garlic Lime Chicken with Cilantro Corn Relish

Garlic Lime ChickenIngredients

  • 2 boneless skinless chicken breasts
  • 4 whole garlic cloves (crushed)
  • 5 whole limes juiced (about ¼ Cup)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 cup corn kernels (fresh or frozen)
  • 1 whole fresh jalapeno (seeded and chopped)
  • ¼ cup red bell pepper (diced)
  • ½ cup cilantro (chopped)
  • 1 avocado (cubed)
  • 1 whole lime, juiced (1 lime should give you about 2 tablespoons)
  • ½ teaspoon salt


  1. Pound the breasts thin for even grilling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin.
  2. Place thinned chicken breasts in a large plastic storage bag. Combine marinade ingredients (lime juice, crushed garlic cloves, salt, and black pepper) and pour over chicken. Seal bag and marinate in refrigerator for several hours to overnight. (Personally I do not think you need to do it overnight. In fact I do mine for about 30 minutes to and hour and I think it is perfect.)
  3. Before grilling, combine all corn relish ingredients (corn kernels, chopped jalapeno, diced red bell pepper, cilantro, avocado, lime juice, and salt) in a medium bowl.
  4. Set grill to medium heat and cook chicken breasts about 4 to 6 minutes per side or until internal temperature reaches 170 degrees. Remove from grill and serve.
  5. For serving, spoon corn relish over each piece of chicken
  • Source: The Pioneer Woman
  • Recipe Yields: 2 servings (This recipe could be stretched to 3 but you will obviously have to add an additional chicken breast)

EGG Signature

Salsa Sisters

I love the Pioneer Woman. We always seem to be on the same page when it comes to our taste buds, and her very particular pallet for salsa is no different. She despises store-bought versions and loves a little spice and a lot of cilantro. I am telling you, we may have been separated at birth, except she is a little older than me. Whether we are separated sisters, soul sisters or just salsa sisters, she has made the perfect restaurant style/homemade salsa I have ever had, and it is so easy. Don’t get me wrong, there are a lot of steps (20 to be exact), but they are as simple as can be and take no time at all. [Read more…]

My 7-Eleven Layer Dip

This is my version of the seven layer dip. You have many different options when it comes to this recipe. To be exact, you have 11 different layers that you can jazz up and personalize with a little time and effort and really make it your own. You can also make it super simple with all store-bought ingredients, or you can pick and choose which layers you’ll use and which you’ll lose. Below I have listed my ingredients for both the store-bought and the homemade version.


  • 1 can refried beans (16 oz.)
  • 1 can chopped green chilies (4.5 oz.)
  • 2 cups shredded Mexican cheese blend (8 oz.)
  • 1 container sour cream (16 oz.)
  • 1 lime, zested
  • McCormick Taco Seasoning Mix
  • 1 jar salsa (store-bought or homemade)
  • Chipotle Guacamole (or store-bought guacamole)
  • Pico de gallo (or store-bought, or even 1 large tomato, diced will do)
  • 1 can (6 oz.) sliced black olives
  • 1 bunch green onions, chopped
  • Cilantro
  • 1 pkg shredded Mexican cheese


Prepare Ingredients:

    • Make pico de gallo (or 1 large diced tomato).
    • Make guacamole (or don’t and use store-bought guac).
    • Mix sour cream with McCormick’s Taco Seasoning, lime zest and lime juice.
    • Heat olive oil and stir in beans and green chilies.
    • In the same pan, pour in drained black beans and cumin.

Start Layering:

    1. Layer bean mix into 7″ x 11″ serving dish
    2. Layer nacho cheese
    3. Layer black beans
    4. Layer guacamole (homemade or store-bought)
    5. Layer salsa (homemade or store-bought)
    6. Layer sour cream
    7. Layer shredded cheese
    8. Layer tomato (or pico de gallo)
    9. Layer green onion
    10. Layer black olives
    11. Layer cilantro

Notes: I tend to leave out the black bean layer and sometimes I add 2 cans of refried beans if I want a little extra bean thickness. It’s up to you. Play with it and make it your own. Also, don’t forget to serve dip with a sturdy chip. The last thing you want is failed broken soggy chips left in the dip bowl. 

Bite Size Tilapia Fish Tacos

Sorry if I offend anyone, but I could care less about this year’s Super Bowl. It seems like everyone I rooted for lost. First it was the Saints, then it was the Texans, and then my last resort Niners lost, leaving me with no one. In my opinion it is not even worth watching. However, when I saw these bite size tilapia tacos I wanted to make them ASAP. A Super Bowl party would be the perfect place to showcase these little buggers. Whether it is at my house or yours I am bringing the tacos. I originally got the recipe from the Food Network, but after doing a little research, I found an even better version by the Chef Wanabe. Anna uses the same basic premise, but added some extra things I love, like jalapenos and tomatoes. Can’t go wrong in my opinion.


Wonton cups:

  • 12 (3 ¼ by 3 ¼-inch square) wonton wrappers
  • ¼ cup canola or vegetable oil


  • 3 tablespoons olive oil, plus more for drizzling
  • 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
  • 1 mango, peeled and flesh cut into ½-inch cubes
  • 3 green onions, finely chopped
  • 3 cups coarsely chopped baby arugula (Chef Wanabe does not use)
  • 1 tomato cut into small cubes*


  • 3 tablespoons olive oil (4 tablespoons)
  • 2 tablespoons fresh lime juice (substitute lemon juice and lemon zest)
  • Kosher salt
  • 1 tablespoon chopped parsley*
  • 1 tablespoon chopped cilantro*
  • 1 garlic clove minced*
  • 1 jalapeno pepper chopped very thinly.*

Creme Fraiche: (Chef Wanabe does not use)

  • ½ cup creme fraiche
  • 1 tablespoon wasabi powder
  • ¼ teaspoon kosher salt


Wonton Cups:

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.


In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.


In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.

Creme Fraiche:

In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.

For Assembly:

Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

Notes: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes. I added, subtracted and modified some ingredients (in bold) per recommendation of the Chef Wanabe. I always like a little kick and never discriminate against a tomato when it comes to any sort of taco. Also the Chef Wannabe scrapped the creme fraiche, which makes it a little easier, and just went with the filling and dressing. This version is definitely worth trying and hopefully inspires you to play with it and make your own recipe.* 

  • Source: Giada De Laurentiis
  • Prep Time: 15min
  • Inactive Time: 15min
  • Cook Time: 12min
  • Total Time: 42min
  • Recipe Yields: 4 to 6 servings

Sweet and Spicy Chicken Drumettes


  • ¾ cup pineapple juice
  • ⅓ cup reduced-sodium soy sauce
  • ¼ cup sweet Marsala wine
  • ¼ packed cup light brown sugar
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 to 1 ½ teaspoons crushed red pepper flakes
  • 3 pounds chicken drumettes
  • Vegetable oil cooking spray
  • Kosher salt
  • 1 ½ teaspoons ground arrowroot powder or 1 tablespoon cornstarch
  • ¼ cup chopped fresh cilantro leaves


In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved. Put the chicken drumettes in a 1-gallon size, resealable plastic bag. Add the pineapple liquid to the chicken and seal removing as much air as possible from the bag. Marinate the chicken for 3 hours in the refrigerator.

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it liberally with vegetable cooking spray.

Remove the chicken from the marinade and arrange in a single layer on the prepared pan. Season the chicken with salt, to taste, and bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, put the marinade into a small saucepan. Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria). Reduce the heat to a low boil and cook until thick, about 5 minutes. Cool for 10 minutes.

Using a pastry brush, brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side. Arrange the chicken on a platter, sprinkle with chopped cilantro and serve.

  • Source: Giada De Laurentiis
  • Prep Time: 7min
  • Inactive Time: 3hr 10min
  • Cook TIme: 35min
  • Total Time: 3hr 52min
  • Recipe Yields: 4 to 6 servings

Wahoo’s Fish Tacos Green Sauce


  • 1 bunch cilantro
  • 2 cloves of fresh garlic
  • 2 limes, juice only
  • ½ cup half & half or cream
  • ½ cup mayonnaise
  • ¼ teaspoon salt or salt to taste
  • 1 Poblano pepper washed remove stem and seeds and cut into chunks


Put all the ingredients into your food processor and let her rip till the consistency is creamy and the cilantro and the Poblano pepper is very fine.

Notes: Seasoning will most likely have to be adjusted… May be a little heavy on the lime. Tastes delowcious on Fish Tacos!

Tilapia Taco Tuesday

While I was cooking Turkey Taco Tuesday, I started thinking how this could become a Tuesday (or Thursday for that matter) ‘T’ alliteration staple in our house. Then I thought well, we might get a little tired of Turkey Tacos… So I decided I could use Tilapia interchangeably both for sake of the flavor, and the necessary ‘T’ alliteration. So to the world-wide-web I went in search of totally tubular Tilapia Tacos. Wow, the alliteration is getting out of control. Here is what I found…


  • 1 lime
  • 1 cup grape tomatoes, chopped
  • ½ cup cilantro, chopped
  • ½ jalapeno, seeded and finely chopped
  • ½ sweet onion, finely chopped
  • ½ teaspoon salt
  • 1 cup plain nonfat Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 cups green or red cabbage, sliced into narrow strips
  • 1 tablespoon olive oil
  • 1 pound tilapia fillets
  • ¼ teaspoon chili powder
  • ¼ teaspoon black pepper
  • 8 small whole wheat tortillas
  • 1 avocado, cut into 8 long slices


  1. Cut lime in half. Squeeze juice from half and slice other half into 4 thin wedges. In a bowl, combine tomatoes, cilantro, jalapeno, onion, ¼ teaspoon salt, and half the lime juice.
  2. In another bowl, mix together yogurt, mayonnaise, and remaining lime juice. Combine cabbage and 2 tablespoons of yogurt sauce in another bowl; reserve extra sauce.
  3. Heat olive oil in a large pan. Sprinkle tilapia with chili powder, black pepper, and remaining ¼ teaspoon salt; cook 3 minutes. Turn; cook 2 minutes more.
  4. Place 2 tortillas, 1 lime wedge, and ¼ of the tilapia on each plate. Serve with salsa, cabbage, avocado, and sauce.

Notes: I am not sure how I feel about this yogurt sauce… I can’t speak from experience, but I feel like it is lacking a little something. I think I will opt for the Wahoo’s Green Sauce recipe.

Mexican Rice


  • 2 tablespoons Canola Oil or Olive Oil
  • ½ whole large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups long grain rice
  • 1 can Rotel (10 ounce)
  • 1 can whole tomatoes (14.5 ounce)
  • 2 cups low sodium chicken broth (more if needed)
  • 1 teaspoon cumin (more to taste)
  • Cayenne pepper, chili powder, tumeric, oregano (any spices that make you happy)
  • 1 teaspoon kosher salt
  • Fresh cilantro for garnish


Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and desired seasonings and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky. Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

Notes: If you are cooking with brown rice cook it a little longer than normal. And cut recipe in half if only cooking for 2 people.

Pico de Gallo


  • 4 medium ripe tomatoes, seeded and chopped
  • ½ cup finely chopped red onion
  • 2 chile peppers, mild or hot, seeded and finely chopped (I used jalapeno)
  • 2 tablespoon chopped bell pepper
  • ¼ cup finely chopped fresh cilantro leaves (no stems)
  • 1 tablespoon fresh lime juice
  • salt and pepper, to taste


In a medium sized bowl, combine all ingredients and allow to sit so the flavors can marry.
  • Recipe Yields: 4 servings