I’m on a taco kick. I’ve had tacos almost everyday for the last week. Pretty sure I had tacos for breakfast, lunch, and dinner one day. There were leftover tortillas from my sister’s wedding, so we’ve being eating lots and lots of tacos to use them up. I don’t like wasting food. The tortillas were super cheap and, honestly, we’d probably only be wasting a few dollars worth of tortillas if they didn’t get eaten…. but that’s like 50 tortillas! I had 50+ tortillas in my fridge last Sunday. Because I hate wasting any food we’ve been eating lots and lots of tacos. Breakfast tacos are my current favorite. We even had breakfast tacos for dinner last night!
Bacon breakfast tacos are A-M-A-Z-I-N-G!!! Perfectly fried eggs, crispy bacon, fresh onions and jalapeños, cilantro, and then topped with a spicy, green aioli. The thing that takes these breakfast tacos from ordinary to extraordinary is the aioli sauce.
One of the things I’ve been experimenting with lately is homemade sauces and dressing, and I think this aioli is a keeper. A homemade sauce or dressing takes a dish to the next level and gives it that little bit of extra flare to make it pop! And making your own sauces is easy. This aioli is just jalapeños, garlic, lime juice, mayo, avocado, and salt. Throw everything in the food processor or blender, puree until smooth and there ya go! Spicy green aioli for all your tacos, especially bacon breakfast tacos.
I have a confession. I didn’t eat these bacon breakfast tacos as pictured…well, okay that’s not entirely true. If you notice the third taco’s egg is not sunny side up, it’s a fried egg with the yolk cooked all the way through. After I took pictures of the tacos, I put the sunny side up eggs back into the frying pan and cooked the yolk. I’m not a fan of runny yolks. Kris says it’s my greatest fault, the biggest travesty imaginable as a foodie, I don’t like runny yolks…. It’s not my fault. I was raised on scrambled eggs. I had to learn how to cook fried eggs when I started dating Kris because fried eggs with runny yolks are his favorite. And I’m slowly learning to like runny yolks…if I can mix the runny yolk up in a hash-type dish, I like it. But on a sandwich or taco…not quite there yet…For now, I’m sticking with my fully fried eggs, which is still delicious with these tacos!
- For the Spicy Green Aioli: 2 jalapeños (seeds removed if you want it mild), 2 garlic cloves, juice of one lime, 4 tbsp mayo, 2 tbsp guacamole (or ~1/8 of an avocado), ¼ tsp salt.
- 3-6 corn tortillas
- 3-4 eggs
- 3-4 slices of thick cut bacon
- 1 jalapeño sliced
- ⅛ fresh onion, minced
- Place all ingredients for the Spicy Green Aioli Sauce into a blender or food processor. Puree until smooth.
- Heat a skillet over medium heat, cook bacon until slightly crispy, ~ 5 minutes.
- After bacon is cooked, remove from heat and drain/wipe bacon grease out of the skillet. Place bacon on a paper towel.
- Heat 1 tbsp of butter in skillet over medium heat.
- When butter is melted, crack eggs directly into skillet and cook until desired doneness.
- Remove eggs from skillet.
- Turn heat to low, and place corn tortillas in skillet to warm, about 30-60 seconds.
- To serve, top tortillas with bacon, egg, onions, jalapeño, cilantro, and spicy green aioli sauce.