Guest Post: Texan Breakfast Tacos Recipe | Fixin’ To Faff

Today I have a guest post from a fellow Tex-pat, Ally, who shares her delicious  Texan Breakfast Tacos recipe.
Hey y’all! My name is Ali, and I’m the gal behind the nails over at FixinToFaff, where I talk a bit about my Texpat life here in the UK.  My story is much the same as Yaya’s, in that I’m a Texas native who moved to the UK after falling in love with a man and making the wild decision to move across an ocean to marry him!
As a bit of a change of pace for me, since I normally blog about nail polish and nail art, I wanted to share a little something with y’all that’s a bit more domesticated.  See, the life of an expat is fraught with all sorts of change – in fact, xenophobia is probably the biggest enemy of expat life.  We have to get used to different everything – clothes, cars, language, and heck, even something as simple as heating your home requires memorizing a whole new way to do things.  One way that I try to keep a bit of the familiar around me is by incorporating a few of my favorite foods from back home into my new life, and that’s what this dish is all about.
I would wager that fewer than half of all Americans have ever tried a breakfast taco.  In fact, it seems to be a food localized to Texas, and central Texas in particular.  My hometown of Austin is chock full of restaurants and food trucks willing to dish up a little bit of heaven in a tortilla every morning, and the options for fillings are as varied as the people who eat them.
Luckily, it’s also a fairly easy way for me to have a little Austin in my life when I pop a breakfast taco into the microwave every morning, and I’m going to share the recipe for my favorite way to prepare them with ingredients that I find here in the UK.
Texan Breakfast Tacos Recipe

Texan Breakfast Tacos

Yields 8 tacos


1 pack (8) Mission Deli Original Wraps
1 package (500g) minced steak
1 dozen (12) eggs, beaten
16 slices bacon, cooked
1 cup grated cheese
black pepper
ground cumin
garlic powder
onion powder
any other seasonings you prefer, to taste

Optional alternative ingredients (these can be added/substituted as desired)
pan-fried potatoes
baked beans
sliced avocado
sausage (cooked)

To begin, cook any raw meats, eggs,  or vegetables in a skillet until done.   Season to taste.
Portion out 8 equal servings of your chosen fillings.  You’re aiming for about 3/4 cup of filling altogether.
Place one portion of filling in the center of a tortilla wrap.  Use the sides of the tortilla to press filling together before folding over the top, bottom, and then wrapping the sides of the tortilla around.
These handy pockets can be served immediately, or frozen for future noms.  I personally make up a batch on the weekend to freeze, and then to reheat, I defrost for 2 minutes, then flip it over and heat at full power for 1 minute, 30 seconds in a 900w microwave.
Suitable toppings include sour cream, salsa, hot sauce, guacamole, and dare I say it, yes, even brown sauce or ketchup, if your palate prefers.
To see how I make my breakfast tacos (including that folding technique!) I created a little video for you.  If your device cannot playback videos in this window, you can also view it on YouTube: breakfast tacos.  (while you’re there, be sure to subscribe to my channel and check out some of the cool nail stuff I do!)

Thanks for hanging out with me and letting me share a taste of home with you!  To read more of my misadventures, come join in the fun at FixinToFaff, or follow me on Facebook, Twitter, Tumblr, or Instagram.
Thanks so much to Yaya for letting me hang out on My Dreamality.  Y’all be good, and have a great day!

Thank you to Ali for sharing her recipe, and hanging out with us, make sure you pop on over and follow along for some amazing nail art.

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