The breakfast taco is one of the finest things in life. This one is full of fresh summer corn, which I for one am cramming into my mouth as quickly and copiously as possible. Who doesn't want a cob's worth of corn piled into a taco and slathered with hot sauce? I certainly do.

I also took full advantage of my mixed carrot pickle stash for extra garnish action. Taqueria-style garnish in the comfort of your own home is so great, you guys.

Speaking of taqueria pickles, this weekend, while we were at Lake Tahoe for a family wedding, John and I ate at a little taqueria (Tacos Jalisco in Kings Beach) with huge vats of the most excellent pickles! There was a carrot pickle with HUGE chunks of carrot, and a cucumber and white onion pickle with chopped medium-hot pepper, and they were so good. I think a taqueria-style cucumber pickle experiment is in order sometime soon.

Fresh corn and egg breakfast tacos with homemade carrot pickles

butter
half an onion
several cloves of garlic
hot peppers to taste
2 ears corn
4 eggs
cumin, oregano, salt, pepper
lots of corn tortillas
mixed carrot pickles
greens or shredded cabbage to garnish
hot sauce of your choice

Saute chopped onion in butter to soften. Add smashed & minced garlic and as much hot pepper as you desire. I used a jalapeno out of our garden, for double trouble. (Speaking of jalapenos, our crop may be making a pickle or hot sauce appearance sometime soon...maybe in a batch of Sue's green tabasco?)

Continue to cook while you husk an ear or two of corn and slice the kernels off the cobs. As I've mentioned before, I find it easiest to just lay the ear down horizontally and cut down the side, then rotate and repeat. I should probably get some pictures of that one of these days.


Add your corn to your pan of veg. Cook, stirring occasionally, for a few minutes. While you're waiting for the corn to cook, crack your eggs into a bowl, season them with cumin, oregano, salt, and pepper, and mix well with a fork.

Add your eggs to the pan and scramble everything together. Cook until the eggs are done to your liking.


Shovel your finished eggs into a bunch of corn tortillas charred briefly on both sides over the gas flame. If you don't have a gas stove, it's fine to warm them in a pan. Top your tacos with carrot pickles, greens, and hot sauce. If you want any other add-ons, like avocado or cilantro, go for it.

Fold your tacos up and eat them with alacrity. Cafe con leche is the best accompaniment.

What are your favorite fillings for breakfast tacos?