Products used in this recipe
Lox Breakfast Tacos with Dill Pickle Avocado
Yield: 16 Servings (2 Tacos each)
Yield: 16 Servings (2 Tacos each)
If you want to attract a breakfast crowd with something new and exciting, these tacos are the perfect choice. This unique breakfast mash-up is sure to gain a loyal following in no time.
Ingredient | Weight | Measure |
---|---|---|
Simplot Harvest Fresh® Avocados: Dill Pickle Flavored Avocado Spread, Frozen, thawed | 16 oz. | 1 bag |
Simplot RoastWorks®: Roasted Redskin Potato and Vegetable Blend | 80 oz. | 2 bags |
Corn tortillas, 6-inch | 32 each | |
Eggs, scrambled, held warm | 64 oz. | 32 each |
Lox salmon, torn into 1/2-inch pieces | 16 oz. | |
Red onion, finely diced | 8 oz. | |
Jalapeño, minced | 8 oz. | |
Cotija, crumbled | 8 oz. |
Preparation Instructions:
Step 1
Thaw avocado spread according to package instructions.
Step 2
Prepare potato and vegetable blend according to package instructions. Hold warm.
Step 3
For each taco, warm a tortilla on a hot grill until softened. Top with 2 oz. scrambled egg, 1/2 oz. lox, 1/2 oz. avocado spread, 1/4 oz. red onion, 1/4 oz. jalapeño, and 1/4 oz. cotija. Serve 2 tacos per serving.
Step 4
Serve with a 5 oz. portion of roasted potatoes on the side.