Whether you’re brunching with friends or switching up meal times with breakfast for dinner. These tacos are bound to be a firm favourite.
Breakfast Tacos with Radish and Avocado Salsa, Chorizo, Pickled Radishes and Fried Eggs
Serves: 4-8
PREP: 15 minutes
COOK: 10 minutes
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Ingredients
For the pickled radishes:
- 2 tbsp red wine vinegar
- 2 tbsp sugar
- 6 radishes, sliced
For the salsa:
- 7-8 radishes, thinly sliced
- 1 large avocado, scooped out of skin and diced
- ½ onion, finely sliced
- 1 jalapeno, sliced
- 2 tbsp coriander, chopped
- Juice of 1 lime
- Salt, to taste
For the tacos:
- 8 eggs
- 8 corn tortillas
- 100g chorizo, chopped
- 100g feta, crumbled
- Oil for cooking
- Hot sauce, optional
Method
- Start with the pickled radishes. Mix together the vinegar and sugar, pour over the radishes and set to one side.
- Prepare the salsa. Slice the radishes with a mandoline, or carefully by hand. Combine the radishes with the avocado, onion, jalapeno, coriander and lime juice. Add a pinch of salt.
- Next, heat a large pan over a medium heat. When the pan is hot, add enough oil to cover the bottom. Fry the eggs according to your taste, about 4-5 minutes, until whites have set. Set eggs aside.
- Meanwhile, in a small frying pan fry the chorizo for a few minutes until golden. Set aside.
- Brush the tortillas with a little oil and heat in a griddle pan, one at a time.
- To serve, place one egg on each tortilla. Top with the salsa, feta cheese, chorizo and pickled radishes. Serve with hot sauce.
