“Move over eggs on toast, these Breakfast Tacos with Salsa made with Delcado avocados are the answer to delicious, lazy weekend mornings or any time of the day really,” says Tom.
Prep time: 25 minutes
Serves: 4 tacos
3-4 rashes streaky bacon, sliced
4 free-range eggs
½ cup grated cheddar cheese
2 Delcado avocados, diced
1 eschallot, finely sliced
Large handful coriander, roughly chopped
Juice 1 lime
4 small tortillas, warmed & charred in a hot, dry pan
Hot sauce, to serve
Extra coriander leaves, to serve
- Preheat a medium fry-pan over a medium/high heat and add the bacon to cook until crisp. Drain on some paper towel, keeping the fat in the pan.
- Whisk together the eggs with a little salt and pepper. Place the bacon fat pan back over the heat and add the egg, stirring and creating folds with a wooden spoon until just set. Add the cheese over the top of the eggs to melt through and remove from the heat.
- In a bowl, combine the diced Delcado, eschallot, coriander and lime with a little seasoning to taste. Set aside.
- Build the tacos by spooning the cheesy eggs over the tortillas, topping with the bacon, Delcado salsa, hot sauce to taste and extra coriander.
For a hassle-free method of dicing your Delcado, follow the steps: place a cake cooling rack over a bowl. Next, cut the avocado in half, and while keeping the skin intact, gently press the cut side of the avocado halves down through the cooling rack. This will create an instant grid pattern, effectively dicing the avocado for you.
Looking for the perfect avo? When choosing a Delcado, there’s no need to excessively thumb test your avocados. Delcados are carefully checked using x-ray-like, near infrared technology to make sure the internal quality of the fruit is perfect. If you want to check ripeness, simply cradle the Delcado in your palm and gently press the tip, right near the stem. If the flesh gives a little your Delcado is ripe and ready to eat.