Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 4 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the diced onion, red bell pepper, and green bell pepper to the skillet and cook until softened, about 5 minutes.
3. Add the beaten eggs to the skillet and stir until scrambled and cooked through, about 3-4 minutes.
4. Season the eggs with salt and black pepper.
5. Warm the corn tortillas in a separate skillet or in the microwave.
6. Divide the scrambled eggs evenly among the tortillas.
7. Top each taco with crumbled queso fresco and chopped cilantro.
8. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 190
Fat per serving: 10g
Carbohydrates per serving: 16g
Protein per serving: 9g
Substitutions for ingredients:
- Queso fresco can be substituted with feta cheese or shredded cheddar cheese.
- Red and green bell peppers can be substituted with any color bell peppers or jalapeno peppers for a spicier version.
- Corn tortillas can be substituted with flour tortillas or lettuce wraps for a low-carb option.
Variations:
- Add cooked chorizo or bacon to the scrambled eggs for a meatier version.
- Top the tacos with avocado slices or guacamole for a creamier texture.
- Serve with hot sauce or salsa for extra flavor.
Tips and tricks:
- Make sure to beat the eggs well before adding them to the skillet for a fluffy texture.
- Use a non-stick skillet to prevent the eggs from sticking to the pan.
- Warm the tortillas before assembling the tacos to prevent them from breaking.
Storage instructions:
Leftover tacos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tacos in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange the tacos on a platter and garnish with additional cilantro and lime wedges for a colorful presentation.
Garnishes:
- Chopped cilantro
- Lime wedges
- Hot sauce or salsa
Pairings:
- Mexican rice
- Refried beans
- Margaritas or Mexican beer
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Roasted vegetables
Troubleshooting advice:
- If the eggs are sticking to the pan, use a non-stick skillet or add more oil to the pan.
- If the tortillas are breaking, warm them up before assembling the tacos.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked through to prevent any risk of foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Perico is a traditional Colombian breakfast dish made with scrambled eggs, tomatoes, and onions. This recipe puts a Mexican twist on the dish by using bell peppers and queso fresco, and serving it in a taco.
Flavor profiles:
Savory, slightly spicy, tangy, and fresh.
Serving suggestions:
Serve the tacos for breakfast, brunch, or a quick and easy dinner.
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Region: Mexican