As a self-described taco connoisseur, I wanted to be able to have tacos for breakfast, lunch and dinner. This can be a good thing, but it can also be an overdone thing. The other night I was making Adam and I some fish tacos for probably the 8th week in a row. (You think that’s an exaggeration, but it’s not at all).
After we finished the meal I stood up and announced, “that’s IT! I’m laying off the tacos for a while.” Adam looked up at me with this expression of both confusion and sadness and asked “but.. for how long??” “Probably at least a month,” I replied, as I gracefully grated myself some more cheese to eat.
Well, literally 24 hours later, post hot-yoga, I find myself sitting in Wilbur (Mexican restaurant with an open salsa bar, need I say more?) chowing down on some tacos. Good God they tasted great. Basically, the moral of this story is to not kid yourself, and think you have the ability to refrain from tacos. The moral of the story also goes on to figuring out how you can incorporate tacos into your breakfast, and make it an acceptable meal.
In true Cheng fashion, I did just that. I had some leftover roasted butternut squash, a bunch of eggs, some veggies, and (of course), TACOS. There would be no confusion as to what would go down here.
If you have some cooked squash, you’re pretty much 90% of the way done. If not, then I suggest you hurry your cute butt up and turn that oven ON. While the squash is cooking you can chop up your peppers and red onion for sautéing. Scramble the eggs, add the cooked squash, and top with cilantro and feta! I also like to add a squeeze of lime to these tacos to keep the Mexican vibe alive. See below for the recipe and some of my favorite taco dishes!
- 6 taco wraps
- 2 cups butternut squash, cubed and peeled
- 1 green pepper
- 1/2 red onion
- 1/2 c feta cheese
- 4 eggs
- salt and pepper
- olive oil
- Preheat oven to 400 degrees. Toss the squash with olive oil and salt and pepper. Place in oven for 25-30 minutes or until tender.
- Heat up two saucepans on medium heat with olive oil. Slice the green pepper and red onion and saute them in one of the saucepans. In a small bowl, whisk your eggs together with some salt and pepper. Add the eggs to the second pan and scramble.
- While this is cooking, chop up some feta and cilantro.
- Once the squash is cooked, let cool for 3-5 minutes while you prepare your wraps. Add in a couple spoonfuls of egg, the onion/pepper mixture, and squash to eat. Top with cilantro, feta and lime (optional).
Bahn Mi Tacos from Pixel Sprout
The Best Damn Vegetarian Tacos from Fooduzzi
Spicy Shrimp Tacos from The Lean Green Bean
Kale Chicken Tacos from The Kitchen of Danielle
Wild Mushroom & Garlic Tacos from 24 Carrot Life