Egg Tacos

Name: Egg Tacos
Yield: 8 tacos
Ingredients: 8 taco shells; 8 hard-cooked eggs coarsely chopped; 1 cup (250 mL) cream-style corn; 2 tsp (10 mL) taco seasoning mix; 1 cup (250 mL) grated Sharp Canadian Cheddar cheese; Shredded lettuce; sour cream to taste; taco sauce to taste

This is the Egg Tacos recipe.

Prep: 5 min
Cooking: 8 min

Yields 8 tacos

Ingredients

8 taco shells
8 hard-cooked eggs coarsely chopped
1 cup (250 mL) cream-style corn
2 tsp (10 mL) taco seasoning mix
1 cup (250 mL) grated Sharp Canadian Cheddar cheese
Shredded lettuce
sour cream to taste
taco sauce to taste

READY FOR REWARDS?

Preparation

Warm taco shells according to package directions. In a large non-stick skillet, combine eggs, corn and taco seasoning mix. Cook and stir gently over medium heat until heated, about 3 minutes. Remove from heat.

Stir in 1/2 cup (125 mL) cheese. Fill each taco shell with about 1/3 cup (80 mL) egg mixture. Garnish with lettuce, taco sauce, sour cream and 1 tbsp (15 mL) cheese.

Tips

For hard-cooked eggs, cool eggs immediately after cooking by placing in cold water for about 5 minutes. Rapid cooling helps prevent a green ring from forming around the yolk.

To peel a hard-cooked egg, crackle shell all over, then roll egg between your hands to loosen. Begin peeling at the large end. Hold under cold running water or dip in a bowl of water to help ease off the shell.

To make your own taco seasoning mix: Combine 1 tbsp (15 mL) flour, 1 tsp (5 mL) chili powder, 1 tsp (5 mL) paprika, 3/4 tsp (4 mL) salt, 3/4 tsp (4 mL) dried minced onion, 1/2 tsp (2 mL) ground cumin, 1/4 tsp (1 mL) each Cayenne pepper, garlic powder, sugar and ground pepper.

Suggestion for Complete Meal: Serve with Spanish rice followed by a fresh fruit salad.