In honor of Cinco de Mayo coming up in the near future, I wanted to bring you all another Mexican food recipe! One of the things I miss most about living in California (aside from being close to my family) is the preponderance of good authentic Mexican food. There are, of course, good Mexican places elsewhere, but they’re significantly more difficult to find. Two places in particular on the east coast stand out in my mind. I visited a friend in DC one spring and our hankering for Mexican food sent us on a practically city-wide search; we eventually found a great place called Casa Oaxaca – fantastic food, but a bit pricy on a student budget (but we were in a celebratory mood, having just finished a rather brutal semester, so we didn’t mind).
On the other side of the price (and ambiance) spectrum, the other place I really enjoyed was Honest Tom’s Tacos in Philadelphia. Honest Tom’s used to be a food truck operation, but in more recent times opened up shop with a permanent location in West Philly (you can check out their new website here). Unfortunately, I only found out about Honest Tom’s a very short time before I moved away from Philly, but fortunately, their breakfast tacos made enough of an impression on me that I was able, nearly two years later, to recall and recreate them.
These tacos are the hearty but healthy meal you need to get your day off to a good start (whether it’s Cinco de Mayo or any other day) – they’re bursting with flavor and color, full of eggs, sweet potatoes, and guacamole. The original version used regular potatoes (instead of sweet potatoes) and included cheese, neither of which I had on hand at the time – either way, these tacos are phenomenal! Enjoy!
- 1/2 large sweet potato (or russet potato), cut into 1/4 – 1/2-inch cubes
- 1 tablespoon vegetable oil
- 6 eggs
- 6 ounces turkey bacon
- 2 roma tomatoes, diced
- 1 cup guacamole
- 8 6-inch corn tortillas
- cilantro, roughly chopped
- cheddar cheese or cotija cheese (optional)
- Heat the vegetable oil in a skillet on medium heat for 1-2 minutes. Add sweet potatoes and cook, stirring occasionally, until soft and easily pierced with a fork, about 15-18 minutes.
- While the sweet potatoes are cooking, place the bacon in a separate pan, cooking until crispy (the exact time will depend on how crispy you like your bacon to be). Set aside to cool for 1-2 minutes before cutting into small squares (about 1/4 – 1/2 inch) with a sharp knife.
- Scramble the eggs (the same pan in which the bacon was cooked is fine).
- Optional: using a cast-iron or nonstick skillet (wiped clean if using the same one as for other ingredients), heat tortillas on medium-high for about 2 minutes on each side, until slightly charred.
- To assemble: place eggs and sweet potatoes inside warm tortillas, then top with bacon, tomatoes, guacamole, cilantro, and cheese as desired.
- Makes 8 tacos (serves 4).
Looks hearty and delicious. I will probably skip the bacon for myself but this looks great! 🙂
Truth be told, I actually forgot the bacon at first! I had everything else ready and then realized I hadn’t cooked the bacon yet, so while it cooked, I ate a taco with everything else and it was still mighty tasty! I hope you like them 🙂
Heather @ Sweet Precision says
These tacos look bright and delicious with all the fresh ingredients! I always get stuck in the same breakfast routines and this would be a fun way to spice things up a little bit!
Thanks!! Me too – usually cereal or oatmeal – but as they say, variety is the spice of life! 🙂
These look oh-so tasty, and I say that as a native Californian with plenty of legit breakfast taco experience! I’m a huge sucker for anything with sweet potatoes, too. And I’m glad you remembered the bacon in the end! Yum. 🙂
Thanks!! Somehow, I didn’t eat that many breakfast tacos growing up in CA – no idea why, since they’re amazing! Thanks for stopping by 🙂
Joanna @ Carrot or Cake says
I live right down the street from Casa Oaxaca! So good, though it doesn’t quite satisfy my cravings like the real deal back home. These look perfect for brunch this Sunday and I’ll only be celebrating a day early.
Oh wow, small world! Yeah, I feel like it almost has to be one of those hole-in-the-wall type places where you end up with beans and rice stuck to half your face and your fingers smell like guacamole (errr…wait, that might just be me :p ) to really quench those cravings. I hope you like these!!
These look fantastic! I must make some tortillas and have them ASAP! We have zero Mexican restaurants in the nearest town. Sigh…
I think that’s the best answer to having no Mexican restaurants nearby – make your own Mexican food! I’m impressed that you even make your own tortillas (I bet they’re super tasty!)!
Stephanie @ Macaroni and Cheesecake says
These look delicious! I love the idea of adding in the sweet potatoes too!
Thanks for visit my blog, I never thought sweet potato on taco’s,and turkey bacon is great idea too this fusion tacos looks delicious!
Thanks so much!
stephanie wise (@stephmwise) says
Tacos for breakfast are my FAVE. Love this version with the sweet taters!
stephanie @ girl versus dough
Thanks! They’re quickly becoming my favorite, too!
Why have I never made tacos before??? This looks SO good!
Wow, really? Sounds like you should start making up for lost time!!
Hannah (BitterSweet) says
I must admit, I’ve never had breakfast tacos before, but it definitely sounds like a celebration all by itself. This is an idea that shouldn’t just be saved for Cinco de Mayo though. It would be a treat any time of year!
Yes, I completely agree – breakfast tacos shouldn’t be limited to one day a year! I just thought it’d be an appropriate time to share the recipe 🙂
Sarah @ Devour says
Oh my, I am all about tacos for breakfast. Yum. Looks delicious!
Me too! Thanks, and thanks for stopping by 🙂
I totally want this for breakfast today!
Go for it!! It’ll get your day off to a great start 🙂
Stephanie @ The Cozy Cook says
These look FABULOUS, they’re so colorful and unique, what a great way to start the day!
Thanks!! I think colorful breakfasts help put people in a good mood, you know?