These breakfast tacos are whole wheat tortillas filled with scrambled eggs and skillet potatoes prepared with nopalitos.
Ingredients for the skillet potatoes were:
- cumin seeds
- pickled nopalitos (cactus)
- jalapeños *
- kosher salt
- oil for sautéing
Cumin seeds, onion and jalapeño were sautéed in a combination of olive and canola oils.
Potatoes precooked in the microwave oven were added when the onions had softened.
When the potatoes started to brown the chopped pickled nopalitos were added.
The skillet potatoes, scrambled eggs, homemade tomatillo/tomato salsa and cilantro were loaded into whole wheat tortillas. The tacos were toasted in a dry pan without oil.
These breakfast tacos made for a very filling meal.
* Jalapeños when thoroughly deseeded and deveined can be every bit as sweet and mild as a bell pepper but with the unique jalapeño flavor. I use them interchangeably.