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Breakfast Tacos with Taqueria Salsa

A straightforward method to Austin’s pride and joy: the breakfast taco.

Jessica Vargas

25 Minutes
4 Servings
  • For the taqueria salsa:
  • 1 pound tomatillos (about 8 medium), husks and stems removed, rinsed
  • 1-3 small serrano chiles, stems removed
  • 4 garlic cloves, minced
  • 1 tablespoon kosher salt, plus more if needed
  • 1 avocado, halved, pitted, and skin removed, roughly chopped
  • ½ lime, juiced
  • For the tacos:
  • Corn or flour tortillas, warmed
  • Scrambled eggs
  • Crispy bacon (optional)
  • Shredded Monterey Jack or cheddar cheese
  • Lime wedges

    Make the salsa: place tomatillos and serranos in a medium Stainless Saucier or Saucepan and cover with about  1 cup water, making sure everything is submerged.


    Cover and bring to a boil, then remove lid, lower heat, and simmer until tomatillos and serranos are tender, about 15 minutes.


    Transfer to a blender and let cool slightly.


    Add garlic, salt, avocado, and lime juice. Blend well. Taste and adjust seasoning. Serve at room temperature or chilled. Can be stored in fridge for up to 3 days.


    Assemble the tacos: Fill each tortilla with eggs, bacon, and cheese. Squeeze lime juice over top and finish with a drizzle of Taqueria salsa.