zucchini, poblano & bacon tacos

★★★★★ 4 Reviews
pistachyoo avatar
By Kimberly Biegacki
from Canfield, OH

Tacos for breakfast are one of my favorites and when I saw our challenge for this week was to use zucchini and bacon I knew it had to be a breakfast taco for me. I love the flavors of zucchini and bacon with a little of poblano peppers mixed in. The addition of sharp cheddar cheese packs them with even more flavor. It is simple but good. I also chose to use a sprouted grain tortilla just because I am allegric to flour and lately I have been eating too much flour, so I had to make it healthy for me. But feel free to use your favorite tortilla. I hope you all enjoy.

★★★★★ 4 Reviews
prep time 5 Min
cook time 10 Min
method Pan Fry

Ingredients For zucchini, poblano & bacon tacos

  • 1 md
    yellow squash, shredded or diced
  • 1 md
    zucchini, shredded or diced
  • 1 md
    poblanos, sliced
  • 1 tsp
    italian seasoning
  • 4 slice
    peppered bacon, crumbled
  • 2 Tbsp
    chopped onion
  • 1 clove
    small garlic, minced
  • 2 Tbsp
    sharp cheddar cheese, shredded
  • 2 Tbsp
    gruyere cheese, shredded
  • 2 md
    sprouted grain tortillas
  • 2 lg
  • 1 - 2 Tbsp
    milk or cream
  • salt and pepper to taste

How To Make zucchini, poblano & bacon tacos

  • 1
    After your bacon is cooked crispy use a little of the bacon grease to saute your veggies. Thinly slice some of the poblano pepper. I used a carrot grater on the yellow squash and zucchini. Dice your onions & mince garlic then saute. Season your veggies with Italian seasonings.
  • 2
    Take two eggs and about a Tbsp of milk and whisk together. Now pour over your sauteed veggies and cover pan to cook through. A few minutes before being done add your crumbled up bacon and grate your cheese on top. Cover again for 1 to 2 minutes.
  • 3
    Fill your tortillas and you are ready to eat.
  • 4
    Here are the tortilla shells I used. They are delicious!