Breakfast Tacos with Pickled Red Onions & Lime-Jalapeño Crema


Preparation info

  • Serves


    • Difficulty


Appears in

The Breakfast Bible: 100+ Favorite Recipes to Start the Day

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.


  • cup (35 g) thinly sliced red onion
  • 3 tbsp rice vinegar
  • ½ tsp sugar
  • ½ cup (125 g) sour cream or crème fraîche
  • 1 tbsp fresh lime juice
  • 1 tsp finely chopped seeded jalapeño chile
  • Salt and freshly ground pepper
  • 8 large eggs
  • 2 tbsp whole milk
  • 2 tbsp unsalted butter
  • 8 flour or corn tortillas, each 6 inches (15 cm), warmed
  • ½ cup (105 g) canned pinto beans, drained, rinsed, and warmed
  • 1 avocado, pitted, peeled, and sliced
  • ½ cup (75 g) crumbled Cotija or feta cheese, or shredded Monterey jack
  • Fresh cilantro leaves for garnish


    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.

    In a bowl, whisk the eggs with the milk and season with salt and pepper. In a large nonstick frying pan, melt the butter over medium-low heat. Pour in the eggs and cook without stirring for 1 minute. Using a rubber spatula, gently stir the eggs, allowing the uncooked eggs to run to the bottom of the pan, and cook until the eggs are set but still creamy, about 4 minutes.

    Fill the tortillas with the scrambled eggs, pinto beans, avocado, cheese, and pickled onions. Drizzle with the crema, sprinkle with cilantro, and serve.