Description
These Roasted Corn and Fried Egg Tacos are a delicious and satisfying breakfast option. The combination of sweet roasted corn, savory fried eggs, and creamy avocado makes for a perfect taco filling. Top it off with queso fresco, cilantro, and a squeeze of lime for a burst of flavor in every bite.
Ingredients
Scale
Roasted Corn:
- 1 cup fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Fried Eggs:
- 4 large eggs
- 1/2 cup crumbled queso fresco or feta
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/4 cup diced red onion
- Lime wedges for serving
- Hot sauce for serving (optional)
Instructions
- Roast the Corn: Preheat the oven to 425°F (220°C). Spread the corn kernels on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, salt, and pepper. Roast for 15–20 minutes, stirring halfway through, until the corn is golden and slightly charred.
- Fry the Eggs: Heat a nonstick skillet over medium-high heat and lightly oil it. Crack an egg into the skillet and cook until the whites are set and the edges are crispy, about 3–4 minutes. Repeat with the remaining eggs.
- Assemble the Tacos: Warm the tortillas in a dry skillet or over a gas flame until soft. Divide the roasted corn among the tortillas, top each with a fried egg, queso fresco, cilantro, diced red onion, and avocado slices. Serve with lime wedges and hot sauce.
Notes
- You can add a spoonful of black beans or salsa for extra flavor.
- For a spicier version, sprinkle with diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 260
- Sugar: 3g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 190mg