Shrimp, Jalapeño & Egg Tacos - Video Recipe

This Breakfast Taco blows all the others out of the water! And my Shrimp, Jalapeño, and Egg Tacos are Tex-Mex cuisine at its tastiest. 

I have my Mom to thank for the recipe. It was handed down from her mother and I first had the taco as a child when we lived with Mom's parents for a few months in Port O'Connor, Texas. Her father was a shrimp boat captain and he would bring home fresh-caught Gulf of Mexico shrimp. We had shrimp all the time for breakfast, lunch, and dinner.

Most breakfast tacos and burritos have scrambled eggs, bacon, Mexican rice, and pinto beans. Locals in our small fishing town added shrimp to their Breakfast Tacos. And it's easy for anyone to make Shrimp, Jalapeño, and Egg Tacos.

All you do is saute a little chopped onion and jalapeño until soft, cook peeled shrimp for a couple more minutes, then scramble in some eggs. As the eggs scramble heat up a couple of flour or wheat tortillas. 

When done stuff the tortilla, add your favorite salsa or hot sauce, and chow down!

Texans usually make their tacos with flour tortillas, but it's okay to use corn tortillas. Tortillas are still cheap at my local 99c only Store and Dollar Tree. 

Onion and  jalapeños are cheap enough. I get mine from my local Latin grocer.

6 eggs for $1.25 have not shown up at Dollar Tree this year. I can still get small packs of frozen cooked bay shrimp in the cold deli case. It's enough shrimp for a couple of tacos. You only need a few shrimp for this recipe.

For larger fresh shrimp, you may peel them and remove the black vein (small/medium shrimp may not have these) along the back of the shrimp. The vein can have a subtle mealy flavor. Fresh shrimp only take a couple of minutes to cook pink and frozen cooked shrimp need defrosting. I've also eaten fresh boiled shrimp where you do not remove the "vein." 

You can use cheap jars of salsa, I do. Tapatio is my favorite Mexican-style hot sauce. 

Shrimp, Jalapeño, and Egg Tacos come together quickly and I know you will like this recipe, courtesy of my Mom and her Mom. 

Shrimp, Jalapeño, and Egg Tacos - Video        Play it here. Video runs 3 minutes, 13 seconds.

My YouTube video link for viewing or embedding, just click here. 

Ingredients (about 2 tacos)

• 4 to 5 Shrimp - medium size, peeled, and back vein removed (if necessary.) 
• 2 to 3 Eggs - I use medium size eggs.
• 1/4 Onion - or about 2 tablespoons chopped.
• 1/4 to 1/2 Jalapeño - okay to add more or less according to your spice limits. 
• 2 Teaspoons of Cooking Oil.
• Salt and Pepper to taste.

Directions

Add a teaspoon of oil to an omelet pan or regular frying pan over medium heat. Add chopped onion and jalapeño. Saute for a couple of minutes to soften.

It's okay to leave out jalapeño if you can't stand the heat. Remove the seeds and white ribs and the jalapeño will be milder in spiciness.

While veggies cook get shrimp ready. Defrost frozen shrimp. You can defrost them in a heated frying pan. For shell-on shrimp peel and devein (if necessary.) 

When you peel a shrimp check along the back of the shrimp and you may see a shadowy black line that is called the "vein." The vein is actually a shrimp's digestive tract. It has a gritty taste if it is a thick line. Very small shrimp often do not have one large enough to fool with.

After you peel a shrimp, slice with a knife along the back of the shrimp to expose the vein. Remove the vein. Small shrimp may not have a vein to remove. Again, it's up to you if you want to remove the "vein."

Add frozen or freshly peeled shrimp to the frying pan. If the shrimp are large it's okay to slice them in half. 

Raw shrimp cook for two or three minutes until done. They will turn from white/grey to pink when finished cooking. Frozen cooked shrimp only need to be warmed for a minute.

Add another teaspoon of cooking oil then add eggs to scramble. Scramble eggs any way you like. You can premix eggs in a bowl or just add them right to the pan with shrimp and veggies.

Scramble eggs for a minute or so until done. Salt and pepper to taste.

While eggs scramble you can heat up the corn or flour tortillas in a pan or microwave for 15 to 30 seconds, or until warm and soft. Tortillas need to be heated through to soften or they may crack and split when folded and loaded with filling.

When the eggs are done and the tortillas heated, build your Shrimp, Jalapeño, and Egg Tacos, and don't forget the salsa and hot sauce!

Breakfast Tacos - Leftovers Series

I threw a taco party for the Football's Superbowl and what do I have to show for it? A bunch of leftovers including Pinto Beans, Mexican Rice and some Homemade Salsas.

In my game day menu was: Carnitas with Frijoles and Mexican Rice. If you are looking for your own party food make sure to click on any highlighted recipe name to see all the yummy photos, Gifs, videos and tasty recipe text.

Mexican-style Carnitas - slow cooked pork marinated in Mexican Coke & citrus

My friends and neighbors were glued to their seats during the game, but managed to get up for munchie breaks, so much so that by the 4th inning my Carnitas were wiped out. The only thing left was some salsa, beans and rice.

The food was a hit. Setting up a taco bar is the way to go if you want to mingle with your party guests. What's great is they do all the work, once you set out the goodies.

It is easy to keep the Mexican-style Pinto Beans at a low temperature on the stove top. During the game I would add a little water from time to time as the bean broth thickened.

Once the Mexican Rice was ready I just left it covered. Room temp is fine for the rice, since the beans were kept hot on the stove, so my guest could make their own steaming bowls of Beans and Rice to go with tacos and homemade salsas.


I kept my Carnitas in a covered pan and would heat it up in the stove every once in a while. I kept the stove on at 250 degrees so it would only take a few minutes to heat the Carnitas through. (I could have microwaved the meat as well.) I always keep some meat broth to moisten the meat, spooning on some each time I before heating.

There was plenty of time before kickoff to make some Homemade Salsa. In terms of food preparation, I had made the Carnitas the day before and the pinto beans soaked overnight, so all I had to do was make Mexican Rice and Salsas on game day.

Pico de Gallo and Mango Salsa takes some chopping, but it's not too bad. I made sure to do them first thing, as they are tastiest with a couple of hours chilling in the refrigerator, so all the flavors blend well.

The Salsa Verde is made with roasted  tomtillo and some onion - easy enough, just throw it in the oven about half an hour or so while the Carnitas are heating up. When the tomatillos were soft and onions slightly charred, I let them cool off, then simply blend together.

 My Red Chile Salsa is made with dried chiles (remove seeds)  that are soaked in hot water for half an hour. You just blend them with some of the chile water, and add some onion and tomato for a Salsa Roja, and that's it.

Well this blog post is really about the leftovers. All I had the next day was some beans, rice, tortillas, and salsa. So I started the next couple of days with Breakfast Tacos.

I microwaved some Pinto Beans and Mexcian Rice, while I scrambled one egg and heated up 2 or 3 corn tortillas.

Once the main ingredients were heated through I assembled the Breakfast Tacos, topping them with some shredded cheese and salsa. Boy is this a great way to get the day going.

After your own Taco Party take advantage of my Leftover Breakfast Tacos recipe - table scraps were never so deliciously put to use.

Ingredients (2 tacos)

• 1 egg - scrambled your favorite way. One medium egg is enough for a couple of small tacos.
• 2 to 3 corn tortillas - amount depends on egg size. Okay to make a Breakfast Burrito with flour or wheat tortilla.
• 1 tablespoon Mexican rice - add as much Mexican Rice as you like. 
• 1 tablespoon pinto beans - add as much pinto beans as you like. Okay to use canned pinto beans.
• 1 tablespoon cheese - optional. Any type of cheese, I used shredded cheddar and Jack. Again add as much as you like.
• 1 tablespoon salsa - fresh made or from jar. I made my breakfast tacos with Mango, Pico de Gallo, Salsa Verde (tomatillo) and Red Chile.
• 1 teaspoon oil or butter - for scrambling an egg.

Directions
First take out the salsa and cheese  from the refrigerator, to reach room temperature.

I microwaved the beans and rice together in a bowl.

I started heating the corn tortillas while scrambling an egg. I used a pat of butter for my eggs but you can make your scrambled eggs with oil, or any way you like.

Once the eggs are done and other ingredients heated up, or reach room temperature, assemble the Breakfast Tacos.

Make the tacos as stuffed as you like - just pile on the tasty ingredients. And get out the hot sauce, too!

It's up to you how to make Breakfast Tacos. Don't like pinto beans? - then leave them out. If cheesy tacos are for you then add extra cheese. It's okay to use your favorite grocery  jar of salsa or canned pinto beans. Make this recipe your own.