Taco Scramble Recipes
SCRAMBLED EGG TACOS
Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the tomatillo salsa: Preheat your oven to 450 degrees F.
- Lay out the tomatillos, red onion and jalapeno on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper then roast until slightly charred and softened, 10 minutes. Remove from the oven and let cool slightly. Pour into the bowl of a food processor and puree until relatively smooth. Add the cilantro and lime juice and adjust with salt.
- For the scrambled eggs: Place a saute pan over medium heat. In the meantime, scramble your eggs in a bowl, being sure not to have any long strands of egg whites hanging off of your fork.
- When the pan is hot, add the butter and swirl it around as it melts to coat the pan. Pour in your eggs and continue to scramble them in the pan so you have small curds. Season with salt and pepper and cook until the eggs are loose and still somewhat runny. Stir in the Mexican crema to stop the eggs from cooking further.
- To serve: Build a taco by spooning some of the soft scrambled eggs on a tortilla. Top with more Mexican crema and the Tomatillo Salsa and cilantro.
VEGAN SPICY SCRAMBLED TOFU BREAKFAST TACOS
These vegan spicy scrambled tofu breakfast tacos are simmered in a flavorful base of smoky spices, peppers, and tomatoes. The savory filling is scooped into warm corn tortillas and topped with creamy avocado mash and tangy hot sauce. This simple breakfast dish comes together in a speedy 30 minutes, which makes it a perfect leisurely weekday spread or quick weekend brunch.
Provided by Ashley
Time 30m
Number Of Ingredients 14
Steps:
- In a large sauté pan, heat the olive oil over medium heat. Add the poblano pepper and red onion, and sauté for 4-6 minutes, or until beginning to soften, stirring occasionally.
- Meanwhile, add the Roma tomatoes to a blender and pulse several times to chop and purée. You want them to be thoroughly chopped yet maintain a bit of texture. Set aside.
- Add the roasted red pepper, chili powder, smoked paprika, and sea salt to the pepper and onion mixture. Continue to sauté for 1 minute, or until the spices begin to bloom and become fragrant.
- Stir in the Roma tomatoes, and crumble in the tofu. Simmer for 10-12 minutes, or until the liquid reduces, stirring occasionally.
- Stir in the lime juice and continue to simmer for just 1 more minute. Then, turn off the heat.
- Taste and season with more sea salt if desired. (I usually add another 1/8 to 1/4 teaspoon. Proper seasoning is essential to a flavorful tofu scramble and while you certainly don't want to over-season, don't be too shy with the sea salt.)
- Scoop a bit of the tofu filling into each warm tortilla. Top with a dollop of mashed avocado, a bit of cilantro (if using), and a few dashes of hot sauce (if using).
- Serve immediately.
- Leftovers can be refrigerated in separate containers for up to 2 days.
CALIFORNIA TACO SALAD
This salad is a crunchy alternative to taco night. You can get creative with the ingredients; consider adding cilantro, pistachios, diced sweet onion or red peppers. If you really want to get fancy, serve the salad in a taco shell bowl. For picky eaters, serve the ingredients separately. Little ones (ages 3 and up) might enjoy using a toothpick to pick up the beans, olives, and other morsels.
Provided by Jessica Braider
Time 25m
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the lettuce, beans, cheese, avocado, mango, olives, and cooked chicken (or beef, etc.) (optional). Sprinkle it with the lime juice and dressing and toss it thoroughly.
- Top the salad with the chips or corn kernels, Serve it immediately, topped with a dollop of sour cream and salsa, if desired.
More about "taco scramble recipes"
SCRAMBLED EGG TACOS RECIPE | LAND O’LAKES
From landolakes.com
Cuisine MexicanCategory Egg, Breakfast And BrunchServings 8
- Melt butter in 10-inch nonstick skillet over medium heat until sizzling; add onions. Continue cooking 1 minute or until onions are softened. Stir in sausage and eggs. Continue cooking stirring gently with heat proof rubber spatula 4-5 minutes or until eggs are set. Remove from heat.
- Place 1 slice cheese into each warm taco shell. Top with 1/4 cup egg mixture; top with desired toppings. Serve immediately.
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- Divide the taco filling between the eggs and top with the cheese. Microwave the cheese for a few seconds, until melted.
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- Cook the ground beef with the seasonings in a medium skillet until no longer pink. Add the eggs and scramble.
AMAZING EGG TACOS (IN 5 MINUTES!) – A COUPLE COOKS
From acouplecooks.com
Estimated Reading Time 6 mins
- In a medium bowl, whisk together the 4 eggs. Add the chili powder, garlic powder, cumin, and kosher salt, and whisk until combined.
- In a skillet, heat the olive oil. Add the eggs and cook over medium low heat, scraping as the eggs solidify, about 3 to 4 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces: just enough for that it comes together!
- If time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Top with salsa fresca (drain extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.
VEGETARIAN BREAKFAST TACOS - A BEAUTIFUL PLATE
From abeautifulplate.com
Estimated Reading Time 6 mins
- This dish comes together quickly, so it is important to prepare and set out all your tacos toppings before you start cooking.
- Char and warm the tortillas: Line a large plate or bowl with a clean kitchen linen. Turn your gas burner over medium heat. You could use two burners at once to speed this process up, or do them one at a time. Place one corn tortilla directly over the flame one at a time and heat for 15 to 25 seconds per side, flipping them with tongs, or until lightly charred. Transfer the warm tortillas to the kitchen linen as you work, and cover them to keep them warm for serving.
- Crack the eggs into a medium bowl (*I choose not to scramble them and make more of a messy scramble). Heat a large non-stick skillet with the olive oil over medium-low heat. Pour the eggs into the skillet. Season with salt and pepper. Break the yolks using a heatproof spatula to create a ‘messy’ scramble. Continue to cook over low heat, stirring occasionally. Once the eggs are mostly set, and are close to being finished (*do not overcook the eggs), add the grated cheddar cheese and stir together to melt. Add half the sliced scallions and immediately remove the eggs from the heat.
- Assemble: Spoon about a tablespoon of black beans into each warm corn tortilla. Top with a spoonful of messy, cheese scrambled eggs. Top with sliced red cabbage, diced avocado, scallions, and a generous spoonful of tomatillo salsa. Finish with a few dashes of jalapeño hot sauce and fresh cilantro, if using. Serve immediately.
SPICY TOFU SCRAMBLE BREAKFAST TACOS (VEGAN) - CRUMB …
From crumbtopbaking.com
Estimated Reading Time 7 mins
- Line a rimmed baking sheet with a few layers of paper towels. Drain the package of tofu and lay the tofu on the paper towels. Layer some more paper towels on top of the tofu, and then place something heavy on top, like a cast iron skillet and/or heavy cans. Press the tofu for 30 minutes and then cut into slices.
- Add the oil to a skillet and pre-heat over medium heat. Add the tofu slices, and as it starts to cook, use a spatula or wooden spoon to break it apart to scramble it.
- In a small bowl, mix together the nutritional yeast, spices and salt. Add to the skillet and stir until the tofu is well coated. Let it cook for about 8-10 minutes, stirring a few times so it doesn’t burn on, but not over stirring.
TOFU SCRAMBLE TACOS {GREAT FOR BREAKFAST!} - MINDFUL …
From mindfulavocado.com
Estimated Reading Time 5 mins
- Press Tofu: Remove tofu from package and wrap in a kitchen towel or paper towels. Sandwich between plates and place heavy objects on top. Let sit 15-20 minutes.
EASY BREAKFAST TACOS - DOWNSHIFTOLOGY
From downshiftology.com
- Preheat your oven to 400F/200C. Place the bacon on a baking tray and bake for 18-20 minutes, or until crispy. Let dry on a paper towel.
- Heat the olive oil in a pan on medium heat, add the the white parts of the green onion and saute for 1 minute.
- Whisk together the eggs in a bowl, then pour the beaten eggs in the pan. Use a spatula to move the eggs while they cook, flipping them a few times, until they're soft and pillowy yet cooked through.
- Assemble the breakfast tacos by adding a portion of eggs to a tortilla. Top that with a sprinkle of the green parts of the green onion, several pieces of crumbled bacon, diced avocado, a sprinkle of cheddar cheese, and fresh cilantro. Season with salt and pepper.
DUTCH OVEN CHEESY TACO SPAGHETTI RECIPE - SCRAMBLED …
From scrambledchefs.com
- Cook the ground beef for 2-3 minutes until just beginning to brown, then mix in the taco seasoning and continue cooking for another 3-4 minutes until the meat is cooked through.
- If cooking the pasta in the pan, add in the 4 cups of water and the spaghetti and continue simmering over medium heat for another 15 minutes until the pasta is tender.
HEALTHY TACO BOWL RECIPE (GRAIN-FREE) | WELLNESS MAMA
From wellnessmama.com
- In the same skillet, saute the chopped onions, peppers, and squash, stirring frequently, until starting to soften.
EPIC BREAKFAST TACOS – A COUPLE COOKS
From acouplecooks.com
- Cook the diced hash brown potatoes from frozen, according to the package instructions. Or heat 1/4 cup olive oil in a skillet and add the potatoes, cooking 12 to 15 minutes and stirring occasionally until browned. In the last minute or so, add 1 tablespoon butter. Season with about 1/4 teaspoon salt and fresh ground black pepper.
- In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in 1/4 teaspoon kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes total. Add the cheese and remove them from the heat just before they are fully hardened.
- Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Place the potatoes and scrambled eggs into the warmed tortillas. Top with pickled onions, fresh cilantro, salsa, hot sauce, pickled onions, and jalapeno slices. Serve immediately.
VEGAN BREAKAST TACOS - SHANE & SIMPLE
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