Breakfast Tacos with Avocado Radish Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For the salsa:
1 large avocado, scooped out of skin and diced
1 small bunch radishes, thinly sliced (7-8 radishes)
1/2 small onion, minced
1/4 cup minced cilantro
1 jalapeno, minced
juice of 1 lime
1/4-1/2 teaspoon sea salt, to taste
For the tacos:
8 corn tortillas
8 pastured eggs
1 cup crumbled feta
oil for cooking
hot sauce if desired
Instructions:
Serves 4.
First, prepare the salsa. Slice the radishes with a mandoline if you have one, or carefully with a very sharp knife. Combine the radishes with the avocado, minced onion, jalapeno, cilantro and lime juice. Add 1/4 teaspoon sea salt and adjust according to your taste.
Next, heat a large skillet over a medium flame. You may have to fry the eggs in batches – use two skillets if serving at the same time is important. When the skillet is hot, add enough oil to cover the bottom. Fry eggs according to your taste, about 4-5 minutes, until whites have set. Set eggs aside and warm the tortillas in the skillet.
Place one egg atop each tortilla. Serve with the salsa, feta cheese and hot sauce.
From theyearinfood.com