Chipotle Pork Barbecue Breakfast Tacos

Recipe

Breakfast
Chipotle Pork Barbecue Breakfast Tacos

Primary Media

Flour tortillas topped with lettuce leaf, pork, pico de gallo, avocado, queso fresco cheese and an egg

User Rating

4 out of 5 stars
Rate it:
6 ratings

Recipe Data

6
Servings
15min
Prep
30min
Total

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    Description

    It's the breakfast you've been dreaming about, and it's hitting the table in 30 minutes. 

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 tbsp.Gustare Vita olive oil
    1small yellow onion, chopped
    2 clove(s)garlic, minced
    1 lbs.lean ground pork
    Hy-Vee salt
    Hy-Vee ground black pepper
    c.Culinary Tours chipotle street taco sauce
    6(6-inch each) flour tortillas
    6large green leaf lettuce leaves
    c.Hy-Vee Short Cuts tropical pico de gallo
    ½avocado, peeled, pitted, and sliced
    c.queso fresco cheese, crumbled
    6Hy-Vee large eggs
    Chipotle chili powder, for serving
    Fresh cilantro, for serving

    Things To Grab

    • Large skillet
    • Meat thermometer

    Directions

    1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; saute until softened, about 5 minutes. Add pork, season with salt and pepper, and cook until no longer pink (165 degrees). Stir in taco sauce. Heat through and set aside.

    2. Place tortillas on a work surface and line with large lettuce leaves. Layer with pork, tropical pico de gallo, sliced avocado, and queso fresco cheese; set aside.

      Hyvee Culinary Expert Tip
      Looking for a charred street taco flavor? Heat a skillet over high heat and add corn tortillas. Cook 30 seconds per side until charred, remove from heat and repeat with remaining tortillas.
      Hy-Vee Test Kitchen
    3. Wipe out large skillet, spray with nonstick cooking spray, and place over medium heat. Crack 3 eggs at a time into skillet sprinkling tops with salt. Cook 2 to 3 minutes on one side, flip, and cook for an additional 1 to 2 minutes until whites have cooked through and egg yolks thicken. Remove from skillet and repeat with remaining eggs.

    4. Top each taco with an egg. If desired, sprinkle eggs with chipotle chili powder and garnish with cilantro. Serve immediately.

    Nutrition facts

    Servings

    440 Calories per serving
    1 taco

    Amounts Per Serving

    • Total Fat: 30g
    • Cholesterol: 245mg
    • Sodium: 390mg
    • Total Carbohydrates: 21g
    • Protein: 23g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 8%
    0%
    Vitamin D 6%
    0%
    Potassium 10%

    Recipe Source:

    Hy-Vee Test Kitchen