Elote-Style Breakfast Tacos
Elote-Style Breakfast Tacos combine the hearty goodness of cheesy scrambled eggs and zesty elote-style corn mixture nestled in toasted tortillas!
Ingredients
- 8 large Eggs
- 1/4 cup Half-n-half
- 1/3 cup Shredded Mexican style cheese
- 8 Flour tortillas, toasted
- 4 Ears of cooked or grilled corn, cut off the cob
- 1/3 cup Mayonnaise
- 1/4 cup Sour cream
- 1 clove Garlic, minced
- 1 tsp Chile-lime seasoning (*I get mine from Trader Joes)
- 1/2 tsp Kosher salt
- 1/2 tsp Ground pepper
- 1 tbsp Fresh lime juice
- 1 tsp Lime zest
- Cojita cheese, for topping
- Fresh cilantro, jalapeños, avocados, for garnish
Instructions
- In a large bowl whisk together the eggs, half-n-half, salt, and pepper. Preheat a large non-stick skillet to medium-high heat and add the whisked eggs. Gently stir the scrambled eggs and then add in the shredded cheese. Once cooked and the cheese has melted, remove the skillet from the heat.
- Next, in a medium bowl, combine corn, mayo, sour cream, garlic, chili-lime seasoning, salt, pepper, lime juice, and lime zest.
- To serve: place a tortilla on a plate and top with a spoonful of scrambled eggs. Next, add a spoonful of the elote-corn mixture on top of the eggs. Garnish with cilantro, avocado, and jalapenos slices if desired. Repeat until all tacos have been formed.
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