Breakfast Tacos with Charred Zucchini and Red Pepper

Name: Breakfast Tacos with Charred Zucchini and Red Pepper
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 avocado, sliced; 1 Tbsp butter; 4 soft flour or corn tortillas, warm; 4 eggs, beaten; 2 servings Kosher salt and freshly ground black pepper; 2 servings Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving; 2 Tbsps olive oil; 1 small red bell pepper, finely diced; 237 milliliters homemade or store-bought salsa verde; 1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups)

The recipe Breakfast Tacos with Charred Zucchini and Red Pepper is ready in approximately 20 minutes and is definitely a tremendous gluten free and vegetarian option for lovers of Mexican food. This recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 689 calories, 18g of protein, and 49g of fat per serving. This recipe serves 2. If you have avocado, zucchini, mexican crema, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add zucchini and bell pepper, shake to get it in a single layer, and cook without moving until well charred on first side, about 3 minutes. Toss vegetables and continue to cook, tossing occasionally, until well-charred on all sides, abut 3 minutes longer. Season to taste with salt and pepper and transfer to a bowl. Set aside and wipe out skillet.

Ingredients you will need

Salt And Pepper

Bell Pepper

Vegetable

Zucchini

Shake

Equipment you will use

Frying Pan

Bowl

Melt butter in now-empty skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate.

Ingredients you will need

Salt And Pepper

Egg

Spread salsa over each tortilla and divide eggs evenly between them. Top with charred zucchini and red peppers.

Ingredients you will need

Red Pepper

Tortilla

Zucchini

Spread

Salsa

Egg

Serve immediately with avocado, crumbled cotija or feta cheese, sour cream or Mexican crema, and lime wedges.

Ingredients you will need

Mexican Crema

Feta Cheese

Lime Wedge

Sour Cream

Avocado

Equipment

Frying Pan

Bowl

Ingredients

Servings:

avocado, sliced 1Tbsp

butter 4

soft flour or corn tortillas, warm 4

eggs, beaten 2servings

Kosher salt and freshly ground black pepper 2servings

Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving 2Tbsps

olive oil 1small

red bell pepper, finely diced 237milliliters

homemade or store-bought salsa verde 1small

zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.