Green Egg Tacos (A Food Truck Special)

10-15m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #21342

October 15, 2015

Categories: Sandwiches



"Don't be AFRAID of the name. These were a total surprise to me. Absolutely delicious; and, completely unexpected. Me and my girl friend got these at a food truck, while visiting a friend out of town. Our friend had recommended the food truck; and, said we HAD to give the GREEN EGG TACOS a try. Well, I am glad we did. It was a great morning breakfast. The filling - hard boiled eggs, avocado, lettuce, cheese was chilled; but ... it was filled in a warm grilled flour tortilla; and served with and a warm salsa verde. I tried to recreate it the best I could - and, I came pretty close. For a fun Mexican breakfast with friends - I would serve these, with grilled chorizo, a bowl of fresh fruit, and Bloody Marias (Mexican Bloody Mary's)."

Original is 4-8 servings
  • FILLING
  • AVOCADO SALSA
  • Garnish

Nutritional

  • Serving Size: 1 (360.6 g)
  • Calories 577.6
  • Total Fat - 28.4 g
  • Saturated Fat - 8 g
  • Cholesterol - 501 mg
  • Sodium - 667.8 mg
  • Total Carbohydrate - 55 g
  • Dietary Fiber - 12.8 g
  • Sugars - 3.8 g
  • Protein - 31.6 g
  • Calcium - 287.5 mg
  • Iron - 5.2 mg
  • Vitamin C - 15.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Eggs ... I'm sure we all have our favorite method for making hard boiled eggs. Bring a pot of salted water up to a light boil (not a rolling boil); and, slowly add the eggs. Cook, just a minute, cover; and, turn off the heat. Then, 13 minutes later, your eggs are done. Rinse under cold water until cool enough to handle; then, peel your eggs. I would definitely made these ahead; then, dice when needed.

Step 2

Now, I saw the guys in the food truck; and, they used an 'old school' egg slicer. They put them in one way to slice. Turned them around; and, sliced the other way. Obviously, you can dice them any way you want.

Step 3

Avocado Salsa... Add the avocado, lime juice, scallions and cilantro to a small bowl and lightly toss to combine. NO oil, NO mashing; just a light fresh flavor. I did notice a little heat when I first had them; I couldn't tell what they used ... but, I think it was a pinch of red pepper flakes. You can add that if you want.

Step 4

Salsa Verde and Tortillas ... Simply warm up the salsa verde in the microwave or stove top. Now, you can make your own; but, there are several decent store brands available. For the Tortillas - I like to grill mine; then, keep them warm. You can grill on an outdoor grill, indoor grill pan, or saute pan; even on an open gas stove. Once they are lightly charred, wrap in foil to keep warm. Warm tortillas are a must for this dish.

Step 5

Tacos ... How to build your taco - a little lettuce in the warm tortilla, eggs, cheese, warm salsa verde, avocado salsa; a little more lettuce; and, in honor of the food truck ... a jumbo black olive cut in half.

Step 6

Serve and ENJOY! ... The food truck served 2 of them with a cup of local fresh fruit. I think these would be fun for a Mexican breakfast. Some grilled Mexican chorizo, fruit salad; and Bloody Marias of course.

Step 7

Note: Totally Different - but, Totally Delicious!

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for avocados that are slightly soft, but not mushy.
  • Make sure to buy extra-large eggs for this recipe.

  • For the eggs, you can use tofu instead for a vegan-friendly option. The benefit of this substitution is that it still provides a similar texture and flavor to the eggs, but without the animal products.
  • For the cotija cheese, you can use a vegan cheese alternative such as a vegan mozzarella. The benefit of this substitution is that it still provides a similar creamy texture and flavor as the cotija cheese, but without the animal products.

Vegetarian Green Egg Tacos Replace the hard boiled eggs with 1 cup of cooked black beans, 1/2 cup of corn, and 1/4 cup of diced bell pepper. Omit the cheese, and use vegan cheese instead. Serve with a side of vegan sour cream.



Grilled Mexican Chorizo: Grilled Mexican chorizo is a great accompaniment to the Green Egg Tacos. It is a flavorful, spicy sausage that adds a nice smoky flavor to the dish. It also pairs well with the salsa verde and the avocado salsa. It is a great way to add some protein to the meal and to make it a complete dish.


Mexican Street Corn: Mexican street corn is a great side dish to serve alongside the Green Egg Tacos. It is a flavorful combination of grilled corn, mayonnaise, chili powder, and Cotija cheese. The sweet and savory flavors of the corn complement the smoky chorizo and the salsa verde. The creamy mayonnaise and the salty Cotija cheese add a nice richness to the dish. It is a great way to add some crunch and texture to the meal.




FAQ

Q: How do you make hard boiled eggs?

A: To make hard boiled eggs, bring a pot of salted water up to a light boil. Slowly add the eggs and cook for just a minute. Then, cover and turn off the heat. Let sit for 13 minutes, then rinse under cold water until cool enough to handle. Peel and dice when ready to use.



Q: How long should I boil potatoes?

A: Boiling potatoes usually takes about 10-15 minutes, depending on the size of the potatoes. Test with a fork to make sure they are cooked through before draining the pot.

0 Reviews

You'll Also Love

Fun facts:

The recipe for Green Egg Tacos is inspired by the famous Mexican dish Huevos Rancheros, which translates to ‘Rancher’s Eggs’. It is believed to have originated in the Mexican state of Jalisco in the early 20th century.

The combination of eggs, avocado, lettuce, cheese and salsa verde is reminiscent of the popular Mexican dish Chilaquiles, which has been a favorite of Mexican celebrities such as Diego Luna and Salma Hayek.