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.
It's the breakfast you've been dreaming about, and it's hitting the table in 30 minutes.
Servings and Ingredients
|1 tbsp. Gustare Vita olive oil|
|1 small yellow onion, chopped|
|2 clove(s) garlic, minced|
|1 lbs. lean ground pork|
|Hy-Vee ground black pepper|
|⅓ c. Culinary Tours chipotle street taco sauce|
|6 (6-inch each) flour tortillas|
|6 large green leaf lettuce leaves|
|⅔ c. Hy-Vee Short Cuts tropical pico de gallo|
|½ avocado, peeled, pitted, and sliced|
|⅓ c. queso fresco cheese, crumbled|
|6 Hy-Vee large eggs|
|Chipotle chili powder, for serving|
|Fresh cilantro, for serving|
Things To Grab
- Large skillet
- Meat thermometer
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 TipLooking 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.
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.
Top each taco with an egg. If desired, sprinkle eggs with chipotle chili powder and garnish with cilantro. Serve immediately.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 245mg
- Sodium: 390mg
- Total Carbohydrates: 21g
- Protein: 23g
Hy-Vee Test Kitchen