Yields: 5 tacos

Photo and Food Styling by Dana Plucinski

These Rainbow Breakfast Tacos are a nourishing way to start your day. With fresh corn tortillas, flavorful spices, and protein-packed All Day Scramble, these will keep you full and satisfied.

Ingredients

Filling

• 1 (8oz) Hodo All-Day Egg Scramble LOCATE PRODUCT

• 2 tbsp olive oil

• 1/2 red onion, diced

• 1 red bell pepper, diced

• 1 orange bell pepper, diced

• 1 lime, cut in half

• 1 tbsp water

• 1/2 tsp cumin

• 1/2 tsp smoked paprika

• 1/2 tsp New Mexican Green Chile powder

• 1/2 tsp ancho chili powder

Tortilla

• 1 cup blue masa harina

• Pinch of salt

• 3/4 cup warm water OR 1 pack small corn tortillas

Topping

• 1 tbsp chives, finely chopped

• 1 tbsp parsley, roughly chopped

• 1/2 avocado, diced

• 1 tbsp salsa macha or chili oil

Instructions

1. If making your own tortillas, whisk together masa and salt in a medium mixing bowl. Slowly pour in the water while mixing with a wooden spoon. Use your hands to knead the dough for at least two minutes, until well combined. The texture should be like play dough, and not too sticky. If you find it’s sticking to your hands add a bit more masa; if it feels too dry, add more water. Cover the bowl with a damp dish towel and let rest for 15 minutes.

2. Form the tortilla dough into golf ball-sized portions and flatten into tortillas using a tortilla press. Preheat a cast iron skillet over medium high heat and cook the tortillas for about a minute on each side. Set aside.

3. Add olive oil to the skillet and heat over medium. Add the onions and cook for a minute or two, until they soften and glisten. Add in bell peppers, and place the lime cut sides down at the edge of the pan to sear while the veggies cook. Add the spices, stir, and cook for 5-7 minutes, until soft. Add the tbsp of water to lift the spices off the pan and stir again.

4. When the veggies are just about done, add the pack of All Day Scramble, breaking it up into smaller pieces with your spatula. Stir until everything is evenly combined and well heated.

5. Plate the tacos on the fresh corn tortillas. Top with chives, parsley, avocado, and chili oil. Finish with the juice of the pan-seared lime. Enjoy!