Breakfast Tacos Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Breakfast Tacos for a simple, potato‑packed meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatwisconsinpotatoes.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Colander
- Pot
- Skillet
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 8 flour tortillas
- 2-3 medium russet potatoes (peeled and cubed)
- 2 tsp gound cumin
- 6 oz Chorizo sausage
- 1/4 cup milk
- 2 Tbsp butter (divided)
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 cup Grated sharp cheddar cheese (shredded)
- 1 cup plain Greek yogurt
- 2 Tbsp lime juice
- 2 tsp (or to taste) hot sauce
- green onions (sliced)
- cilantro (chopped)
- salsa
- pico de gallo
- avocado (sliced)
- pickled jalapenos (sliced)
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