Breakfast Tacos


  • 3 pieces of bacon
  • 1 red potato, diced
  • 1 shallot, minced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon McCormick Gourmet Chipotle Red Pepper Flakes
  • 1 garlic clove, minced
  • 4 large eggs, for frying
  • Tortillas
  • 1 ounce cotija cheese or queso blanco, crumbled, as topping
  • 1/2 avocado, sliced, as topping
  • 1 radish, thinly sliced, as topping
  • Hot sauce, as topping
  • Cilantro leaves, as topping


  1. In a medium skillet, set over medium heat, lay the pieces of bacon side by side. Cook on each side for about 3 to 5 minutes, and then flip when the bacon is golden brown. Remove and transfer to a bed of paper towels to drain. When cool enough to handle, dice up the bacon.
  2. Turn the heat down to medium low and then add the diced potatoes. Cook, stirring regularly, until mostly tender, about 5 minutes. Mix in the shallot, salt and chipotle red pepper flakes. Cook for an additional minute or two. Lastly mix in the garlic clove and cook for 2 to 3 minutes more, until the potato is tender. Lastly, mix in the diced bacon. Cover the pan and set aside while you fry up the eggs.
  3. In a small skillet, fry up a few eggs. I like to fry mine up in a few tablespoons of olive oil so the bottom gets crispy. Do as you please! Also, scrambled eggs would also be amazing.
  4. Add a hefty spoonful of potato mixture to each tortilla. Top each one with a fried egg, sprinkling of cotija cheese, a few slices of avocado, radishes, dash of hot sauce and a few cilantro leaves.