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.
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.
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!
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