Name: Breakfast Tacos With Wild Alaska Salmon, Eggs And Avocado Recipe
Total time: 30 min
Yield: 4
Cuisine: Mexican

Protein

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

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Vitamins & Minerals

Jumpstart your day with these breakfast tacos with alaska salmon and scrambled eggs Make them for a weekend brunch to fuel your day, or cook the salmon ahead of time and enjoy easy breakfast tacos all week long. 

How to make Breakfast Tacos With Wild Alaska Salmon, Eggs And Avocado Recipe

Simply Recipes Partners

Crawler

Mexican

<p>Jumpstart your day with these breakfast tacos with alaska salmon and scrambled eggs Make them for a weekend brunch to fuel your day, or cook the salmon ahead of time and enjoy easy breakfast tacos all week long. </p>

Non Vegetarian

Pescatarian

Tacos

Avocado oil or olive oil,  for the baking sheet

Center cut piece wild alaska salmon

Olive oil

Salt

Fresh Ground Black Pepper

Lemon sliced

Ancho chili powder

Butter or ghee

Large eggs,  lightly beaten in a bowl with salt

Optional Toppings

Lime,  cut into quarters

Medium avocado,  pitted,  sliced,  and scooped

Medium ripe tomato,  chopped or sliced

Chopped Red Onion

Chopped Fresh Cilantro

Crumbled queso fresco

Line a rimmed baking sheet with foil and brush with oil.

step 1

On the baking sheet, place the salmon fillet. Brush all over with the olive oil, and sprinkle with salt, pepper and chili powder (if using). Top with lemon slices.

step 2

Roast for 10 to 12 minutes, or until the fish is cooked through and opaque.

step 3

Remove from the oven and rest for a few minutes. With a large spoon, break the salmon into large chunks, leaving the skin behind.

step 4

At this point, the salmon can be served immediately while warm, or you can cool, store, and serve the tacos another day.

step 5

Turn a gas burner to medium-low. When the burner grate is hot, place a tortilla directly on the grate for about 20 seconds, or until it starts to puff slightly. With tongs, turn it over and let it heat for a few more seconds on the other side. A little charring at the edges adds flavor.

step 6

Remove and immediately fold each tortilla in half. Tuck them inside a tea a tea towel or cloth napkin to keep them hot.

step 7

Alternatively:set a dry skillet over medium heat and heat until hot. Lay one tortilla at a time on the hot pan and warm, fold, and cover as above.

step 8

In a skillet over medium low heat, melt the butter or ghee. Add the eggs and whisk in small circles, moving constantly, all around the bottom of the pan. Do not stop stirring. The eggs will begin to thicken fairly quickly and then mysteriously thin out. Dont panic; they will begin to thicken again.

step 9

If you see the eggs at the bottom of the pan begin to cook faster than the rest, move the pan off the heat. Keep stirring in small circles until the cooked eggs in the bottom of the pan are incorporated. Return the pan to the heat. Continue to cook, moving the pan on and off the heat as needed, until the eggs scramble into soft, small curds. (this only takes a minute or two.).

step 10

When the eggs are almost fully cooked, but still a little wet, take the pan off the heat and stir just until they are cooked enough for your liking.

step 11

In each folded tortilla, place a few chunks of salmon and squeeze a few drops of lime juice over them. Add a spoonful of eggs. Top with whatever toppings you like and serve immediately.

step 12

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