Cheesy Chipotle Breakfast Tacos
Serves 2 | with Cabbage Slaw and Crispy Bacon
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.
Ingredients: Yellow potato • Grade A egg • Avocado • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Red cabbage • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Limes • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Green onion • Chipotle powder.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Soy, Oats, Rye, Sesame, Triticale, Milk)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May contain traces of: Soy, Sesame, Fish, Sulphites, Wheat)
1 tsp
Chipotle Powder
400 g
Yellow Potato
2 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Soy, Sesame, Milk, Fish, Sulphites, Wheat, Mustard, Crustaceans)
1 unit(s)
Avocado
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
¼ tsp
Sugar*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 1: • Mild: 1/8 tsp • Medium: 1/4 tsp • Spicy: 1/2 tsp • Extra-spicy: 1 tsp • 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.
