Colorful Breakfast Tacos with Pink Corn Tortillas Recipe

Introduction

Bring a burst of color and flavor to your breakfast with these vibrant pink corn tortillas topped with fluffy scrambled eggs, creamy avocado, and fresh salsa. This recipe is as delightful to the eyes as it is to the palate, perfect for a special morning treat or brunch gathering.

Ingredients

• 2 cups masa harina
• 1 cup beetroot juice
• 1 teaspoon salt
• 6 large eggs
• 2 tablespoons butter
• Salt, to taste
• Pepper, to taste
• 1 large ripe avocado
• 1/2 cup feta cheese, crumbled
• 1 cup fresh vegetables for salsa (tomatoes and bell peppers recommended)

Instructions

1. Step 1: In a bowl, combine the masa harina, beetroot juice, and 1 teaspoon salt. Knead the mixture until smooth, then divide into small balls. Flatten each ball into a tortilla shape.
2. Step 2: Heat a skillet over medium heat and cook each tortilla for 1-2 minutes on each side until firm and cooked through. Set aside.
3. Step 3: Whisk the eggs until frothy. Melt butter in a pan over medium-low heat, then add the eggs. Stir gently until soft and fluffy. Season with salt and pepper to taste.
4. Step 4: Assemble the tacos by placing scrambled eggs on each tortilla. Top with sliced avocado, crumbled feta cheese, and fresh vegetable salsa.
5. Step 5: Serve immediately while warm for the best texture and flavor.

Tips & Variations

• For extra spice, add a dash of hot sauce or chopped jalapeños to your salsa.
• Use lime juice in the salsa for a fresh, tangy kick.
• Substitute beetroot juice with carrot juice for a different flavor and color.
• Make the tortillas ahead of time and store wrapped in a clean kitchen towel to keep them soft.

Storage

Store any leftover tortillas and scrambled eggs separately in airtight containers in the refrigerator for up to 2 days. Reheat tortillas wrapped in a damp paper towel in the microwave or on a skillet until warm. Gently reheat scrambled eggs on low heat to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular corn tortillas instead of pink corn tortillas?

Yes, regular corn tortillas work well if you don’t have beetroot juice. The beetroot juice adds color and a subtle flavor but isn’t necessary for the recipe.

How do I make the vegetable salsa?

Dice fresh tomatoes and bell peppers finely. Mix with a little salt, pepper, and lime juice if available, to combine into a simple, fresh salsa.

Colorful Breakfast Tacos with Pink Corn Tortillas Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

Enjoy a vibrant and nutritious start to your day with these colorful breakfast tacos featuring naturally pink corn tortillas made from masa harina and beetroot juice. Packed with fluffy scrambled eggs, creamy avocado, tangy feta cheese, and fresh vegetable salsa, this recipe offers a delightful combination of flavors and textures perfect for breakfast or brunch.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 tacos 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Tortillas

• 2 cups masa harina (Base for tortillas)
• 1 cup beetroot juice (For color and flavor)
• 1 teaspoon salt

Scrambled Eggs

• 6 large eggs (Whisk until frothy)
• 2 tablespoons butter (For cooking eggs)
• Salt, to taste
• Pepper, to taste

Toppings

• 1 large avocado (Ripe, for creaminess)
• 1/2 cup feta cheese (Crumble before serving)
• 1 cup fresh vegetables for salsa (Recommended: tomatoes and bell peppers)

Instructions

1. Prepare the Tortilla Dough: In a bowl, combine 2 cups masa harina with 1 cup beetroot juice and 1 teaspoon salt. Knead the mixture until smooth and pliable, forming a pink-hued dough.
2. Shape and Cook Tortillas: Divide the dough into small balls, then flatten each ball into a thin tortilla shape. Heat a dry skillet over medium-high heat and cook each tortilla for 1-2 minutes on each side until cooked through and slightly charred spots appear.
3. Make Scrambled Eggs: Whisk 6 large eggs until frothy. In a separate pan, melt 2 tablespoons of butter over medium-low heat, then pour in the eggs. Stir gently and cook slowly until the eggs are soft, fluffy, and fully set. Season with salt and pepper to taste.
4. Assemble Tacos: Lay the warm pink corn tortillas flat, spoon the scrambled eggs evenly onto each, then top with sliced ripe avocado, crumbled feta cheese, and a generous portion of fresh vegetable salsa made from tomatoes and bell peppers.
5. Serve: Serve the breakfast tacos immediately while the tortillas and eggs are warm for the best flavor and texture.

Notes

• Beetroot juice not only adds vibrant color but also a subtle sweetness to the tortillas.
• Use fresh, ripe avocado for the creamiest texture in the tacos.
• Customize the vegetable salsa with your favorite fresh vegetables or add cilantro and lime juice for extra zing.
• If masa harina dough feels dry, add a tablespoon of water gradually until pliable.
• Tortillas can be kept warm wrapped in a clean kitchen towel until serving.

Keywords: Breakfast tacos, pink corn tortillas, beetroot tortillas, scrambled eggs, avocado, feta cheese, vegetable salsa, colorful breakfast, Mexican breakfast