COOKING DETAILS: BREAKFAST TACO RECIPE WITH LA VAQUITA

La Vaquita Partnership

I definitely wouldn’t call myself a pro in the kitchen, but there are a few items on my rotating menu that I have been told from time to time are the best they’ve ever had. One of those meals is breakfast tacos. Simple, yet delicious and if you live in Texas, you know tacos are a staple no matter what time of day.

With breakfast tacos being on our menu at least four times a week, I like to switch up my recipe and add fresh ingredients to keep the hubs on his toes.  Honestly, the key to good breakfast tacos is fresh ingredients. Recently, I picked up some La Vaquita Queso Fresco Crumbles at Central Market to add a little mild and smooth texture to the dish. I love that adding authentic Mexican cheese really amplifies the flavors of this simple dish. The fluffy eggs, Queso Fresco crumbles, avocado slices combined with the crunch of the watermelon radish and jalapeño make for the perfect marriage of flavors.  Then I drizzled a little of the Crema Mexicana to offset the heat of the jalapeños and let me tell you, it was perfection.  This recipe has become the most requested dish in our house. The best part, it takes less than 15 minutes to prepare.

Breakfast Tacos with La Vaquita Crumbles La Vaquita Cheese Crumbles

BREAKFAST TACOS with Watermelon Radish and Queso Fresco

INGREDIENT LIST

Package of Fresh Tortillas (the hubs prefers flour, but corn work too!)

4 farm fresh eggs

1 package of La Vaquita Queso Fresco

1 carton of La Vaquita Creama Mexicana

1 ripe avocado

1 small watermelon radish (or regular if you can’t find the other)

a handful of fresh cilantro

1 jalapeño

A lime

A pinch of salt and pepper

DIRECTIONS

Whisk four eggs in a bowl with a teaspoon of water and Creama Mexicana. While whisking, add a pinch of salt and pepper. Over medium heat pour eggs into skillet and cook until perfectly scrambled. While eggs settle, slice watermelon radish into paper thin slices, chop cilantro and slice avocado. Take warm eggs and place on the bottom of fresh tortillas, add avocado, radishes, cilantro to taste, and and then garnish with crumbles of Queso Fresco. Finish off the tacos with a squeeze of lime and a drizzle of Crema Mexicana.  It’s really as easy as 1,2,3.

This recipe feeds 2 people (or 4 small tortillas)

*This post is brought to you by La Vaquita. All opinions are my own. 

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