Description
Loaded Chicken Breakfast Tacos
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp chili powder
Salt and pepper to taste
For the Scrambled Eggs:
4 large eggs
1/4 cup milk
Salt and pepper to taste
1 tbsp butter
For the Toppings:
4 flour tortillas
1/2 cup shredded cheese (cheddar or your choice)
1/2 cup cooked rice
1/4 cup chopped green onions
1/4 cup chopped cilantro
For the Creamy Sauce:
1/2 cup sour cream
1-2 tbsp hot sauce (to taste)
1 tbsp lime juice
1 tbsp mayonnaise
Salt to taste
Instructions:
Cook the Chicken:
Season the chicken breasts with olive oil, garlic powder, paprika, chili powder, salt, and pepper
.
Grill or pan-sear the chicken over medium-high heat for 6-8 minutes per side, or until fully cooked. Shred the chicken using two forks once it’s done
.
Prepare the Scrambled Eggs:
Whisk together eggs and milk, then season with salt and pepper
.
Heat butter in a pan over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are scrambled and fully cooked
.
Make the Creamy Sauce:
In a small bowl, mix together sour cream, hot sauce, lime juice, mayonnaise, and salt until smooth and creamy
.
Assemble the Tacos:
Warm the tortillas in a skillet or microwave
.
In each tortilla, layer a scoop of rice, scrambled eggs, shredded chicken, and cheese
. Drizzle with the creamy sauce and sprinkle with green onions and chopped cilantro
.
Serve: Serve your loaded chicken tacos with extra hot sauce or a side of lime wedges
.
Enjoy Your Loaded Chicken Breakfast Tacos!
A delicious and satisfying meal with crispy chicken, fluffy scrambled eggs, and a creamy kick. Perfect for breakfast, brunch, or anytime!
Step-by-Step Guide
1. Season & Cook Chicken: Pat chicken breasts dry. Rub with olive oil, then evenly coat with garlic powder, smoked paprika, chili powder, salt, and pepper. Cook in a hot pan or grill for 6-8 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before shredding.
2. Scramble Eggs: While chicken rests, whisk eggs with milk, salt, and pepper. Melt butter in a non-stick skillet over medium-low heat. Add egg mixture and gently fold with a spatula until soft curds form and eggs are just set. Remove from heat immediately.
3. Prepare Sauce & Toppings: Combine all creamy sauce ingredients in a bowl and whisk until uniform. Chop green onions and cilantro. Warm tortillas in a dry skillet for 20 seconds per side.
4. Assembly Line: Lay out warm tortillas. Add a base layer of rice, followed by scrambled eggs, shredded chicken, and cheese. The warm ingredients will slightly melt the cheese. Finish with a generous drizzle of sauce and a sprinkle of green onions and cilantro.
Serving Suggestions
Serve these hearty tacos immediately for the best texture. Offer lime wedges on the side for a bright, fresh squeeze. For a complete spread, pair with black beans, fresh fruit like mango or pineapple, or a simple avocado salad. They are perfect for a customizable brunch buffet where guests can build their own.
How-to Summary
Season and cook chicken breasts, then shred. Scramble eggs with milk. Mix sour cream, hot sauce, lime juice, mayo, and salt for the sauce. Warm tortillas and assemble by layering rice, eggs, chicken, cheese, sauce, and fresh herbs.
Frequently Asked Questions
Can I make components ahead of time? Yes. Cook and shred the chicken, and prepare the sauce up to 2 days in advance. Store separately in airtight containers in the fridge. Scramble the eggs fresh for best results.
What’s a good substitute for flour tortillas? Corn tortillas are an excellent gluten-free alternative. For a low-carb option, use large lettuce leaves or low-carb tortillas.
How can I make the sauce less spicy? Omit the hot sauce entirely or use a mild variety like Cholula Mild. You can increase the lime juice and a pinch of garlic powder for flavor without heat.
Can I use a different protein? Absolutely. Ground breakfast sausage, chorizo, or even leftover shredded pork or steak work wonderfully in this versatile recipe.
How do I prevent soggy tacos? Ensure your chicken and eggs are not overly wet (drain if needed) and avoid overloading the sauce. Assemble just before serving and use rice as a moisture-barrier layer.
Common Mistakes to Avoid
- Overcooking the chicken, leading to dry, tough shreds. Use a meat thermometer.
- Using cold tortillas straight from the package, which can crack. Always warm them briefly.
- Scrambling the eggs over too high heat, making them rubbery. Cook low and slow.
- Adding the sauce during assembly instead of drizzling on top, which can make the tortilla soggy.
- Forgetting to season each component (chicken, eggs, sauce) adequately for layered flavor.
Conclusion
These Loaded Chicken Breakfast Tacos are a powerhouse meal that successfully combines protein, carbs, and creamy zest in one handheld package. Their versatility for make-ahead components and customizable toppings makes them ideal for both busy mornings and leisurely weekend brunches. By following the detailed steps and avoiding common pitfalls, you can consistently create a satisfying, restaurant-quality breakfast that will become a family favorite. Enjoy the delicious fusion of flavors and textures in every bite.