Cheesy Chipotle Breakfast Tacos

Name: Cheesy Chipotle Breakfast Tacos with Cabbage Slaw and Crispy Bacon
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 4 unit(s) Egg; 100 g Bacon Strips; 113 g Red Cabbage, shredded; ½ cup Cheddar Cheese, shredded; 1 unit(s) Lime; 6 unit(s) Flour Tortillas; 2 tbsp Chipotle Sauce; 1 tsp Chipotle Powder; 400 g Yellow Potato; 2 unit(s) Green Onion; 2 tbsp Mayonnaise; 1 unit(s) Avocado; 2 tbsp Oil*; ¼ tsp Salt*; ¼ tsp Sugar*; ¼ tsp Pepper*

with Cabbage Slaw and Crispy Bacon

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Breakfast tacos are always a good idea, especially when they come with a spicy kick! This savoury recipe includes fluffy scrambled eggs, crunchy cabbage slaw and crispy bacon for an all-round brunch favourite.

Allergens:

Egg

•Milk

•Sulphites

•Wheat

•Mustard

•Soy

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

4 unit(s)

Egg

(Contains: Egg)

100 g

Bacon Strips

113 g

Red Cabbage, shredded

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Lime

6 unit(s)

Flour Tortillas

(Contains: Sulphites, Wheat May contain traces of: Egg, Milk, Tree nuts, Sesame, Soy, Wheat)

2 tbsp

Chipotle Sauce

(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

1 tsp

Chipotle Powder

(May contain traces of: Sesame, Triticale, Milk, Sulphites, Soy, Peanuts, Tree nuts, Wheat, Mustard)

400 g

Yellow Potato

2 unit(s)

Green Onion

2 tbsp

Mayonnaise

(Contains: Mustard, Egg May contain traces of: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

1 unit(s)

Avocado

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Sugar*

¼ tsp

Pepper*

Nutrition Values

Calories1380 kcal

Fat91 g

Saturated Fat24 g

Carbohydrate107 g

Sugar13 g

Dietary Fiber15 g

Protein40 g

Cholesterol460 mg

Sodium1700 mg

Trans Fat4 g

Potassium2000 mg

Calcium850 mg

Iron8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Baking Sheet

•Small Bowl

•Measuring Spoons

•Large Non-Stick Pan

•Tongs

•Whisk

•Medium Bowl

•Large Bowl

Cooking Steps

Cut potatoes into 1/4-inch pieces.
Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with 1/2 tsp chipotle powder, salt and pepper, then toss to coat. (NOTE: Reference heat guide.)
Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.
Meanwhile, thinly slice green onions
Zest, then juice half the lime. Cut remaining lime into wedges.
Halve, pit, peel, then cut avocado into 1/2-inch pieces.
Stir together mayo, chipotle sauce and 2 tsp water in a small bowl.

Heat a large non-stick pan over medium heat.
When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**
Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
Carefully drain all but 2 tsp bacon fat from the pan.
While bacon cooks, add 1 tbsp lime juice, 1/2 tsp lime zest, 1 tbsp oil and 1/4 tsp sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
Add shredded cabbage, avocado and half the green onions to the bowl. Season with salt and pepper, then toss to combine.

Crack eggs into a large bowl, then whisk thoroughly until combined. Season with 1/4 tsp salt and pepper.
Heat the pan with reserved bacon fat over medium.
When hot, add eggs to the pan. Cook, stirring in a figure-eight pattern, until curds form and eggs are cooked through.**
Remove from heat. Sprinkle cheese and remaining green onions over eggs. Set aside until cheese melts, 1 min.

Meanwhile, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Divide tortillas between plates, then top with eggs and some slaw. Drizzle chipotle mayo over top.
Break bacon into pieces and sprinkle over tacos.
Serve remaining slaw and crispy breakfast potatoes on the side.
Squeeze a lime wedge over top, if desired.