The other day while grocery shopping I found product from the Canadian bakery Ozery that I hadn’t seen before, called “Whole Wheat One Bun”. They looked pretty much like a soft taco made out of bread to me, and I love tacos, so I decided to give them a try. The other morning, Robert asked for something new for breakfast, so I decided to make breakfast tacos in our new One Buns. We both thought they were scrumptious, so I’m sharing the recipe. Enjoy!
Breakfast “Tacos” Recipe
2 slices bacon
2 tablespoons sour cream (regular or low fat)
2 tablespoons salsa (Pace picante recommended), or more to taste
2 Ozery Whole Wheat One Buns
4 egg whites
1 to 2 teaspoons Mexican (or taco) seasoning
1/4 cup seeded, chopped tomatoes
2 tablespoons chopped green onions
2 tablespoons shredded sharp Cheddar cheese
Cook bacon (I like to do it in the microwave oven). Crumble and set aside.
In a small bowl stir together the sour cream and salsa. Set aside.
Spray a small skillet with olive oil and heat over medium heat. Add egg whites and Mexican seasoning and cook until set. Season to taste with salt and pepper, then spoon into buns. Spoon sour cream mixture over eggs. Top with tomatoes, green onions, cheese and bacon. Serve immediately.
I found a mango salsa recipe in my mom’s recipe files after she passed away. I recognized the handwriting on the recipe card as my cousin Beth Kidwell’s, so I knew it would be good as Beth is a real foodie with a family full of gourmet cooks. Looking for something to pair it with, I decided to create a grilled shrimp taco, using the chipotle lime vinaigrette I created last year as the marinade for the shrimp. I tested the resulting dish out on our friends this past Memorial Day, and it received rave reviews! You know people love it when they ask for the recipe, so here it is . . .
Grilled Chipotle-Lime Shrimp Tacos with Tomato Mango Salsa Recipe
(Serves 8 to 10)
1 cup extra virgin olive oil
1/2 cup fresh lime juice
1 teaspoon chopped garlic
4 teaspoons pureed chipotle peppers in adobo sauce
4 tablespoons chopped fresh cilantro
2 teaspoons cumin
1 1/2 teaspoons sugar
3 pounds large shrimp, shelled and deveined
Tomato Mango Salsa:
3 to 4 small champagne mangoes or 2 regular mangoes
4 medium ripe tomatoes
1/4 cup chopped red onion
2 jalapeno peppers, seeded and chopped
1 bunch cilantro, chopped
around 12 (8-inch) flour tortillas
Soak around 20 long wooden skewers in water for 2 to 3 hours.
To make the marinade for the shrimp: In the bowl of an electric blender, process the olive oil, lime juice, garlic, pureed chipotle peppers, cilantro, cumin and sugar until well blended. Taste and adjust seasonings as needed. Set aside.
Thread around 7 shrimp on each skewer, threading through the head and the tail of each shrimp (they form a “u” on the skewer). Place them in a large baking dish or rimmed cookie sheet (you may need to turn them on their side so they will all fit). Drizzle the marinade over the top, making sure to cover each shrimp. Set aside for around an hour.
To make the salsa: peel, seed and finely chop the mangoes and place in a medium mixing bowl. Seed and chop the tomatoes and add to the chopped mango. Stir in the red onion, jalapeno pepper, cilantro, nutmeg and cinnamon. Season to taste with salt and pepper. Squeeze the juice from the lime over the top.
Grill the shrimp over medium heat until cooked through, just a few minutes per side. Watch carefully that they don’t burn! I like to use foil grilling paper. Serve with warmed tortillas and the Mango Salsa.
Make ahead: marinade and salsa can be made up to 24 hours in advance, covered and refrigerated.
I love Huevos Rancheros and this is my version of this delicious breakfast dish. Using prepared guacamole and refried beans makes this hearty, warming breakfast come together in a snap!
Lee’s Huevos Rancheros Recipe
1/4 cup sour cream
1/2 teaspoon Mexican seasoning (see Note below)
2 tablespoons vegetable oil, divided
2 corn tortillas
1 cup canned refried beans
2 large eggs
2 tablespoons grated cheddar cheese (or more, to taste)
2 to 3 tablespoons guacamole, at room temperature
2 to 3 tablespoons salsa, at room temperature
1 tablespoon sliced black olives (or more, to taste)
1 tablespoon chopped green onions (or more, to taste)
In a small mixing bowl, whisk together the sour cream and Mexican seasoning. Set aside to allow the flavors to blend.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. When hot, cook each tortilla until crisp and lightly browned, around 1 minute per side. Set aside on paper towel to drain.
Place the refried beans in a small saucepan over low heat, stirring occasionally, until hot.
While the beans are heating, cook the eggs. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Fry the eggs to desired doneness.
Spread the heated beans over the tortillas. Top with the sour cream mixture, then the eggs, cheese, guacamole, salsa, olives and onions. Serve immediately.
Note: Our recipe for Mexican seasoning is in A Well-Seasoned Kitchen on page 155. Prepared Mexican seasonings are also available at major grocery stores in the spice aisle.