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Breakfast Tacos with Radish and Avocado Salsa with Fried Eggs

Serves: 4-8
PREP: 15 minutes
COOK: 10 minutes

Wake up to a burst of bold flavours with these Breakfast Tacos with Radish & Avocado Salsa! A perfect balance of textures and tastes, these tacos combine crispy, peppery radishes with creamy avocado salsa, all topped with a perfectly fried egg. The slight crunch of fresh radishes pairs beautifully with the smooth, buttery avocado, creating a refreshing contrast to the warm tortillas and rich yolk.

Every bite is packed with vibrant ingredients that not only taste amazing but also fuel your morning with essential nutrients. Radishes add a subtle taste of pepper, while a squeeze of lime and fresh cilantro elevate the dish with a zesty brightness. Whether you’re a fan of classic Mexican flavours or looking for a fresh twist on your breakfast routine, these tacos are a satisfying and nourishing way to start the day.

Perfect for a quick weekday breakfast or a leisurely weekend brunch, this dish is easy to make yet full of gourmet appeal. You can keep it simple or customize it with your favourite toppings—crumbled cheese, hot sauce, or even a sprinkle of toasted seeds for extra crunch.

Whether you’re a taco lover, a breakfast enthusiast, or just someone looking for a nutritious and delicious start to the day, these Breakfast Tacos with Radish & Avocado Salsa are sure to become a new favorite!

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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

  1. Start with the pickled radishes. Mix together the vinegar and sugar, pour over the radishes and set to one side.
  2. 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.
  3. 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.
  4. Meanwhile, in a small frying pan fry the chorizo for a few minutes until golden. Set aside.
  5. Brush the tortillas with a little oil and heat in a griddle pan, one at a time.
  6. To serve, place one egg on each tortilla. Top with the salsa, feta cheese, chorizo and pickled radishes. Serve with hot sauce.