Roasted Corn and Fried Egg Tacos Recipe
These Roasted Corn and Fried Egg Tacos are a delicious and satisfying breakfast or brunch option. The combination of sweet corn, creamy avocado, runny egg, and tangy cheese wrapped in a warm tortilla is sure to please your taste buds.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 tacos
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian, Gluten-Free
Ingredients
Corn Tortillas:
4;
Fresh or Frozen Corn Kernels:
1 cup;
Olive Oil:
1 tablespoon;
Smoked Paprika:
1/4 teaspoon;
Salt:
1/4 teaspoon;
Black Pepper:
1/4 teaspoon;
Large Eggs:
4;
Avocado, sliced:
1;
Queso Fresco or Feta Cheese, crumbled:
1/4 cup;
Fresh Cilantro, chopped:
2 tablespoons;
Hot Sauce or Lime Wedges for serving
Instructions
- Preheat skillet and cook corn: Preheat a skillet over medium-high heat. Toss corn with olive oil, smoked paprika, salt, and pepper. Sauté for 5–7 minutes until golden and slightly charred.
- Warm tortillas and fry eggs: Warm the tortillas in a dry skillet or over a gas flame. In a nonstick skillet, fry the eggs to your preferred doneness.
- Assemble tacos: Place warm tortillas on plates, top with roasted corn, a fried egg, sliced avocado, and queso fresco. Garnish with cilantro and serve with hot sauce or lime.
Notes
- For extra flavor, add refried beans or salsa beneath the egg.
- You can also grill the corn for added smokiness.
Nutrition
- Serving Size: 1 taco
- Calories: 240
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 190 mg
