Breakfast Tacos with Pickled Red Onions & Lime-Jalapeño Crema

Name: Breakfast Tacos with Pickled Red Onions & Lime-Jalapeño Crema
Yield: Serves 4
Ingredients: ½ tsp sugar; 8 large eggs; Salt and freshly ground pepper; 2 tbsp whole milk; ½ cup (125 g) sour cream or crème fraîche; 1 tbsp fresh lime juice; 3 tbsp rice vinegar; ½ cup (75 g) crumbled Cotija or feta cheese, or shredded Monterey jack; 2 tbsp unsalted butter; ⅓ cup (35 g) thinly sliced red onion; 1 tsp finely chopped seeded jalapeño chile; 8 flour or corn tortillas, each 6 inches (15 cm), warmed; Fresh cilantro leaves for garnish; 1 avocado, pitted, peeled, and sliced; ½ cup (105 g) canned pinto beans, drained, rinsed, and warmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

The tang of pickled red onions offers delicious contrast to fluffy scrambled eggs tucked into warm tortillas. The longer you let the onions sit, the tastier they will be. Use any leftover onions on sandwiches or in salads throughout the week.

Ingredients

⅓ cup (35 g) thinly sliced red onion
3 tbsp rice vinegar

Breakfast
Vegetarian

Method

In a small nonaluminum bowl, stir together the onion, vinegar, and sugar. Let stand at room temperature for at least 30 minutes, or cover and refrigerate for up to 1 week.

In a small bowl, stir together the sour cream, lime juice, and jalapeño. Season to taste with salt and pepper. Let the crema stand at room temperature until serving, or cover and refrigerate for up to 3 days.