Breakfast Tacos with Pickled Red Onions & Lime-Jalapeño Crema

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

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.