Breakfast Burrito

Breakfast Burrito
Breakfast To Go In Under 20 Minutes! 
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 8-10 minutes

   

Ingredients
4 eggs, whisked
1 tbsp butter
1 tbsp oil
1/2 cup green pepper, diced
1/4 cup green onion, minced + garnish
1/2 cup cheddar cheese, finely shredded
1/2 cup spicy sausage, Chorizo or Andouille, small dice
1 tsp, jalapeno peppers, seeds removed, minced
1/2 cup tomatoes, diced
2 flour tortillas
salt
pepper

Cooking Tools
Non-stick skillet
Small mixing bowl

Directions
Melt 1 tbsp of butter and oil in a non-stick skillet on medium heat.  Saute sausage for 3-4 minutes, add in green peppers, minced jalapeno and saute until peppers are tender.  Add in the whisked eggs and lower the heat to low.  Gently stir eggs, not to overwork the eggs.  While the eggs are still runny, add in green onions, cheddar cheese, tomatoes, salt & pepper. Cook eggs for about additional minute, don't over cook eggs!  Spoon equal amount of eggs into each tortilla and roll.  Garnish with minced green onions.
Serves 2

Cabo Fish Tacos With Citrus Slaw

Cabo Fish Tacos With Citrus Slaw
South Of The Border Flavor!
Difficulty: Easy

Serve With Yellow Rice And Refried Pinto Beans!

Ingredients
2 8oz. portions Halibut filet, skinless and boneless
1 package of corn tortillas
1 bag of slaw and baby kale mix
1/4 cup cilantro, chopped
juice of 1/2 lemon, 1/2 lemon for garnish
juice of 2 limes
1 tomato diced
1 avocado diced
1 cup queso fresco crumbled
3/4 cup slaw dressing
1 tbsp olive oil
salt
pepper

Directions
In a mixing bowl add the slaw mix, cilantro, slaw dressing, lemon and lime juice.  Mix thoroughly, place in refrigerator to chill.  Slice the fish into 1 inch long strips.  Coat the Halibut filets with olive oil, salt and pepper and grill either on a indoor or outdoor grill.  Cook until done.  To assemble the fish tacos, warm the corn tortillas on the grill to make it pliable.  Place slaw mixture in center of the tortilla as a base for the fish, add fish then layer the rest of the ingredients.  Add lemon slices for garnish.
Yields 6 tacos

The Citrus Slaw Makes The Flavors Pop!

 

 

Grilled Chicken Corn Tortilla Tacos with Homemade Pico de Gallo

Grilled Chicken Corn Tortilla Tacos
Difficulty: Moderate

Ingredients for Chicken & Tacos:
2 large chicken breast
1 lemon
2 limes
1 tsp garlic minced
1/2 cup olive oil
1 tbsp sugar
1/4 tsp cumin
1 package corn tortillas
1 avocado
1 bag of washed and rinsed mixed greens
1 package queso fresco (crumbled)
Salt & Pepper for taste

Directions
Pound out the chicken breast until double in size, place in plastic freezer bag and set aside.  Prepare to make the marinade, in a mixing bowl add the juice of 1 lemon and 1 lime, garlic, olive oil, sugar, cumin, pinch of salt, pepper, then whisk.  Add marinade in freezer bag with chicken and marinade in refrigerator for 2 hours.  Grill the chicken until done, set aside.  Prepare the toppings by slicing the avocado, pico de gallo (recipe below) mixed greens, tortillas and queso.  Slice the chicken in thin strips then start building your taco. Slice 1 lime into wedges for squeezing on tacos.
Serves 4

Ingredients for Pico de Gallo:
2 cups tomato diced
1/4 cup red onion diced
1/4 cup cilantro chopped
1/2 tsp jalapeno minced (optional) if you like spicey
1 lime (juice of lime)
salt

Directions
Add all ingredients into a bowl, mix and place in refrigerator until ready for use.

Go to our Sopa de Pollo recipe to learn how to make the soup pictured with our chicken tacos!