At long last, we are home. There’s nothing quite like leaving your regular life for a month in order to really appreciate all things familiar. These are the top three things I’ve missed most… 1. the pups 2. my own bed, and 3. breakfast tacos. While eggs, pancakes and brunchy things seem to be the newest food trend in Tokyo, they have nothing on the Austin breakfast taco.
This post is long overdue – breakfast tacos are one of those things I make all the time with no real recipe. In Austin, you can find migas all over – my favorites are at Taco Deli and the South Congress Cafe. But I especially like to make them at home because I can make them just a tad bit healthier. Some versions can be overly cheesy and greasy… of course, mine are heavy on the veggie.
We’re switching things up today – this one is all about love for limes. (our alter-ego blog).
The great thing about this recipe is that once you gather all the ingredients for the tacos, you’ll conveniently have everything you need to make margaritas to go with them. It’s like one of those “cook once, eat twice meals.” Only with drinking. Which is even better, right? Just be sure to get tons of extra limes.
I have some guilty confessions relating to this meal:
1. This might seem un-characteristic, given my general healthy habits but I love mayo. And I have an unhealthy addiction to Japanese Kewpie Mayo. If I had to choose 5 things to bring to a desert island, that just might be one of them. Along with a few chipotles to make this sauce.
2. I made these tacos all for myself one night last week while Jack worked late… catching up on my guiltiest of guilty tv shows… The Bachelor, which I had proudly avoided for weeks… and Smash, a show I hate that I love. (Or love to hate, I’m not sure which).
3. It might have been a proper “girl-night-in” if I had a margarita to go along with these. But that would have required too much planning so box wine it was…
It’s good to be home. We got back from Barcelona late last night… a shower never felt so good and my bed has never felt so soft. Yet I still woke up around 5am, in the dark, ready to start the day in some other time zone. Hours and multiple cups of coffee later, I’m still in my pajamas, the puppy is in my lap… and I feel like quite the energetic insomniac.
We shot that just before we left for our trip along with this recipe. The heat here in Austin is just beginning to lift and refreshing cool(ish) breezes are are starting to feel like fall. Technically it’s still in the 90′s, but relative to what it was… it feels like sweet potato time.
The glaze in this is similar to a Japanese dengaku sauce. I altered it by using maple instead of regular sugar. And I served it with a cilantro coconut pepita sauce instead of normal salsa.
Top your tacos with some toasted pumpkin seeds for crunch and some slices of creamy avocado. And a good squeeze of lime. (For protein, feel free to add in some black beans, or serve some on the side).