Breakfast and Lunch Tacos to Taco Bout


Migas Breakfast Tacos | Week 47 Taco Tuesday Cookbook

Video taken from the channel: MOMables Laura Fuentes


How To Make Carne Asada Tacos For Taco Night • Tasty

Video taken from the channel: Tasty


The Breakfast Club (6/8) Movie CLIP Lunchtime (1985) HD

Video taken from the channel: Movieclips


The Lunch Song + More Nursery Rhymes & Kids Songs CoComelon

Video taken from the channel: Cocomelon Nursery Rhymes


easy vegan tacos | hot for food

Video taken from the channel: hot for food


Make every morning a great morning with a Weekday Breakfast Taco

Video taken from the channel: Ethan Chlebowski


The Perfect Homemade Breakfast Taco Guide

Video taken from the channel: Joshua Weissman

Leftover grilled shrimp with pineapple chunks + cilantro + lime-massaged purple cabbage + dollop of fresh salsa. Roasted mushrooms + green onions + spinach + feta cheese + squeeze of lime + hot sauce. Tags breakfast lunch nutrition tips tacos. This recipe will make four tacos, one egg accounting for each taco. If you would like to make more breakfast tacos for a crowd, add an egg for each taco you’re making.

So if you’re making 12 tacos, grab a large skillet and crack open 12 eggs. While it’s common to choose ground beef or chicken for taco. Heat margarine over medium heat in a skillet.

Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumi. Let’s Taco Bout Salsa. So the breakfast taco sitch is this: we want something super healthy, light, fresh, refreshing (gluten-free & keto for me) while still being flavorful enough that it will put all of your other breakfast options to shame.

Yes, even. Ladybird Taco is a fast casual restaurant located in Nashville, Tn specializing in breakfast and lunch tacos. Modeled after the taco scene in Austin, Ladybird serves house-made tortillas, queso and salsa from fresh ingredients, alongside full barista service all day and margaritas and beer at lunch. I don’t wanna taco bout’ it.. but these tacos were muy malo (really bad).

My twin sister and I visited Soliz Casa De Tacos last week after running a few errands. We got there 30 minutes before closing and decided to sit inside and eat a light lunch. Taco’Bout It provides a casual and relaxed experience of enjoying savory Mexican fare in a modern and comfortable setting that transports its diners to a food truck feel, all while maintaining the warmth and dedication to service of a brick-and-mortar restaurant, with a drive thru. COVID update: BLT’s Breakfast, Lunch and Tacos has updated their hours, takeout & delivery options. 174 reviews of BLT’s Breakfast, Lunch and Tacos “Visiting and having a hard time finding restaurants open due to the pandemic but they were.

Order food online at BLT’s Breakfast, Lunch and Tacos, Saint Louis with Tripadvisor: See 26 unbiased reviews of BLT’s Breakfast, Lunch and Tacos, ranked #539 on Tripadvisor among 2,798 restaurants in Saint Louis. These Apple Pie Breakfast Tacos are a sweet, creamy, crunchy, salty and gluten-free treat. Enjoy one for a perfect snack, or two for breakfast for about 300 calories and 15 grams of protein.

Happy Taco Tuesday! I’m not quite sure when that became a thing, but I’ll go with it because it provides some inspiration [ ].

List of related literature:

In most other Latin American countries the second meal of the day is a mid-day lunch eaten between 12 a.m. and 1 p.m. “Almuerzo” in Mexico may consist of eggs cooked in a variety of ways, beans, tortillas, or dishes prepared with tortilla such as “chilaquiles,” tacos, coffee and bread.

“Handbook of Hispanic Culture-Anthropology” by Nicolás Kanellos
from Handbook of Hispanic Culture-Anthropology
by Nicolás Kanellos
Arte Publico Press,

form, a breakfast taco holds beloved breakfast items (eggs, potatoes, bacon, and so forth), plus salsa (mild, hot, green, or whatever), rolled up inside a tortilla (whole wheat, white, or corn are common, but other variations can and do pop up).

“HTML, XHTML and CSS For Dummies” by Ed Tittel, Jeff Noble
from HTML, XHTML and CSS For Dummies
by Ed Tittel, Jeff Noble
Wiley, 2010

It’s a serene environment in which to enjoy tacos stuffed with breakfast sausage, egg, and shredded cheese or bean and cheese.

“American Tacos: A History and Guide” by José R. Ralat
from American Tacos: A History and Guide
by José R. Ralat
University of Texas Press, 2020

Breakfast burritos are built by stuffing a flour tortilla with eggs, bacon or chorizo, cheese, chile and sometimes beans.

“Lonely Planet Southwest USA” by Lonely Planet, Hugh McNaughtan, Carolyn McCarthy, Christopher Pitts, Benedict Walker
from Lonely Planet Southwest USA
by Lonely Planet, Hugh McNaughtan, et. al.
Lonely Planet Global Limited, 2018

Most flour) folded or wrapped around alm common in Texas, the tacos may make use of leftovers—perhaps carne guisada, chili con carne, or refried beans-or they can be just a tasty, invigorating way of eating basic morning foods such as scrambled eggs and sausage.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

Breakfast is the meal of choice, with fantastic burritos and other Southwestern dishes, but lunch is pretty damn tasty too; try the perfectly prepared chile rellenos (stuffed chile peppers), or the rota of daily specials.

“Lonely Planet Western USA” by Lonely Planet, Hugh McNaughtan, Brett Atkinson, Greg Benchwick, Andrew Bender, Sara Benson, Alison Bing, Cristian Bonetto, Celeste Brash, Nate Cavalieri, Michael Grosberg, Carolyn McCarthy, Becky Ohlsen, Christopher Pitts, Josephine Quintero, Andrea Schulte-Peevers, Helena Smith, John A Vlahides, Benedict Walker, Loren Bell, Ashley Harrell, Jade Bremner, Liza Prado
from Lonely Planet Western USA
by Lonely Planet, Hugh McNaughtan, et. al.
Lonely Planet Global Limited, 2018

Breakfast Burrito Tortilla, scrambled eggs, salsa, canned black beans, shredded cheese

“Motivational Interviewing in Nutrition and Fitness” by Dawn Clifford, Laura Curtis
from Motivational Interviewing in Nutrition and Fitness
by Dawn Clifford, Laura Curtis
Guilford Publications, 2016

Scrambled eggs with tomatoes, cheese, and bell peppers are stuffed inside flour tortillas, then topped with a salsa verde.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Enfrijoladas are served most frequently for almuerzo or midmorning breakfast or to accompany eggs, tasajo (dried beef), or chicken coated with oregano and garlic and topped with sliced white onion and crumbled queso fresco.

“Oaxaca Al Gusto: An Infinite Gastronomy” by Diana Kennedy
from Oaxaca Al Gusto: An Infinite Gastronomy
by Diana Kennedy
University of Texas Press, 2010

Breakfast was okay—two arepas and one small fried trout.

“Long March to Freedom: The True Story of a Colombian Kidnapping” by Tom Hargrove
from Long March to Freedom: The True Story of a Colombian Kidnapping
by Tom Hargrove
Texas A&M University Press, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • So Americans eat Tacos for breakfast? No wonder your country is filled with obesity and coronary/heart diseases along with diabetes and cholesterol.

  • Freshly made flour tortillas are so good. My mom made a batch and I started toasting them and the amount of flavor they have when toasted is actually incredible.

  • Dear Elove love love all your recipies. Liked to see you sit up from sleep in this one!, But, the onion cutting, chili cut up is not a ten minute before work meal. At least not for most people! Keep them coming! More vegetarian options please, as you go? Sincerely Sarah W’s Mom

  • No baby no…. Keep going south to the 956 and walk into any circle k and get it right. Don’t ever say Austin is a authority for breakfast tacos….or smoked meat for that matter. You are dissing every person from South Texas. Austin is NOT south Texas….

  • I love everything you do bro but damn bud you fucked my culture up with that’s Austin style breakfast burritos tortillas were on point though. Austin is a plethora of culinary cuisine but I’ve never had good authentic Hispanic breakfast there

  • For the actual food part, it’s a little hard to understand since you talk so fast. Overall, love the video and actually trying out these tortillas!

  • Pretty disappointed with how my tortillas came out. I used your measurements and my dough came out way too flaky. I tried to hydrate it a little more but by that point it wasn’t happening. Then when I cooked them up they ended up being brittle and crunchy, not pliable.

    I’m eating cup of noodles for dinner and sitting here all depressed.

  • He sounds like he’s trying to copy chef Johns narration style. Is it me or? I don’t know there’s just too much resemblance of chef John here!

  • I didn’t see them say Mexican or authentic anywhere….. just saying, there are more ways to skin a cat then 1. Also if there are so many experts in the comments why are they watching a video on this if they know already?��

  • Dude I TOTALLY still watch Diners Drive Ins and Drives just so I can feel better about myself and Veganize �� the F$&! out of the recipes. I do this with Master Chef as well. You need to apply for that show and be the first Vegan who will NOT cook meat or fish and just do it from scratchlike make cauliflower wings for buffalo wingsmake your lobsterless crab rollsviral wheat gluten to make your “chicken” etc. Just make them have vegan butter, sour cream etc. Take that bitch by storm and show Gordon that it takes ZERO talent to fry up a pork chop or piece of dead animal corpse ugh!

  • Your tortilla recipe seems to be very close to my late mom’s recipe for tortillas. Like many Mexican moms, she never measured anything and just knew how much of everything to use, but this gives me just about enough insight to try to figure out the quantities on my own. Thank you.

  • My mexican heart broken when he rolled the tortillas instead of using a Tortilla press xD

    But then again wheat flour tortillas are not the most traditional thing anyways soooooo…

  • I dont really know how to cook Mexican food but we try taco sometimes or peppers…my children like it probably why we go out to the Mexican places or chinese food stores

  • I cooked the tofu with mushrooms onions and a ton of salt pepper cumin and chili powder. It tasted terrible in the pan but once I put the taco together with vegan cheese and that AMAZING mayo cilantro sauce on it it tasted exactly a taco! (I wrapped it in lettuce and put chopped grape tomatoes in as well) I’m 100% Mexican and live by the boarder and I APPROVE! ������

    I crumbled some crackers on it as well because I felt like the tofu needed some crunch even though I did wrap it in lettuce. And the for the cilantro cream I just used v.mayo cilantro lime and sea salt �� my mistake still delicious though

  • Do the Fried Egg Chilli Chutney Sandwich from Red Dwarf!! I barely know what that entail but seeing Rimmer take a phat ass bite makes it sounds so goooood ������

  • Im Mexican and ive never seen these tacos before. Sounds like taco cabana to me. Although i would like to try that marinade on some fajita and throw them on the grill then throw them on a tortilla.

  • Nope! If you live anywhere near a H-E-B you take your ass there and get their fresh made warm flour tortillas, every time I’m in an H-E-B I buy at least one 20 pack.

  • It’s really interesting how one’s lunch can tell you something about a person (Ex. Athletes eating specific foods especially for protein, someone’s fancy and/or abundant lunch could mean the person’s got a wealthy family or they’re pretty spoiled). I mean, that’s not ALWAYS going to be the case, but still

  • What is funny is when I played football & powerlifting, Andrew’s lunch didn’t seem all that much. When you are burning over 2K/3K a day, you can easily eat that much at one sitting. Also, I love Sushi with SoySauce

  • Wtf? U want tacos? Get skirt steak. Marinate in a modelo beer and the juice of one lime or lemon and salt. Then grill over open fire, chop and serve in tacos.

  • I do this every wkend and make enough for the week. Melt cheese on your tortilla w/garlic/onion pwd & pepper; add green chilies to your eggs; and some pre-made home fries (gr onion, red peppers, garlic/onion/celery salt). Roll up and wrap in wax paper: freezer or fridge. It really does kill the mid-morning hunger pains.

  • I made the black bean puree last night. Get out! That flavor! (Yes, bacon would go really well with it, but I’m saving that for next time)

  • Un-edible, Tasty strikes again with how not to cook food. Cutting flank steak that thick, will 100 times out of 100 be incredibly tough you’ll never stop chewing

  • Excellent cast iron technique, moving the cooked ingredients to the far side of the pan! Few channels properly utilize the size and hotspots of cast iron. Cast iron is not about even heating. It’s about good searing and natural nonstick.

  • Spot on for the intro, E! Nice little dramatization drives the point. Sometimes I would prep the veg the night before so I can get that caffeine flowing through the veins while everything cooks. Keep that taco theme on Tuesdays rollin’, man!

  • Cute video but the worst thing about “vegans/vegetarians” they negatively talk about people that eat different. People like what they like, don’t be rude.

  • Bomb.
    The OJ is a must that even many Mexicans don’t use.
    I took my recipe from a carniceria, where they use
    Canola Oil, Orange Juice, Lime, Soy Sauce, Modelo Beer, Onion, Garlic, Chopped Serrano(optional) and Cilantro.

  • As a Mexican, I don’t care about how “authentic” these tacos are whether they stay true to culture or have a twist to them, tacos are something everyone should enjoy how they like/prefer them without receiving criticism from others. It’s just food.

  • Thank you! They look so good! I always wonder if the ground “meat” is going to be hard and or tough, I guess I’ll give them a try if you guys like and use them! That is a perfect example of influencers influencing ������!

  • Awesome recipe. Just one thing… the finishing touch could be Chile a la mordida. could be chile gueritos or jalapeno. Still though, great recipe.

  • Great movie ( came out while I was in high school ). Just wondering why Mr. Vernon didn’t sit in the library the entire time with the students instead of sitting in a office that was separate from the library? I guess this would allow the students to talk more and to carry out their antics.

  • I see a lot of people complaining about these tacos, but no one seems to be explaining what’s wrong with them. Just that they “aren’t authentic”. If that’s true, what’s wrong with them? I’m thinking there’s lots of complaining, but people have no idea what they are talking about.

  • This person cant have enough with the plastic ziplock bags. I mean if everything is going into a platic bag anyway why use a bowl and a freaking whisk? ��‍♂️

  • I went here to see the the comments and I wasn’t surprised. Look Tasty is not an authentic Mexican food channel, they try to make it to what they think most people enjoy in the US. (Which is as white as possible) yes they made medium rare steak and made the tortillas too cooked but chill it’s Tasty

  • Everybody is complaining, who cares if you’re American all you need is meat lettuce cheese and tomatoes….Personally I think authentic Mexican tacos suck… rather have Taco Bell…. suck it nerds

  • what are we having? Oh just a standard regular lunch *pulls out soup. Milk??? Soup! *Trys to help. *Bender slaps his hand. Oh that’s apple juice. Uh yea I can read

  • I see a lot of complaints about how this isn’t the correct way, but no corrections whatsoever so that’s kind of counterproductive no? If someone can link me to a better recipe that’d be great thank you!

  • Chorizo>>>>breakfast sausage, but I dig this concept. Im always looking for better breakfast. I’d rather have a great and light lunch.

  • “If you wanted to add sour cream, that’d be great, if you wanted to use like a meltier cheddar cheese, maybe you throw some sour cream in there”
    What are your thoughts on sour cream though?

  • Saw this as a kid alot not knowing it was a classic the way it is now so I used to see the alot on tbs and TNT back in the mid to late 90s just noticed at 0:15 that she had a prince album looks like purple rain maybe at the time I didn’t know but now I do lol

  • Ppl in the comments hurt about the authenticity of a dish,like, you are aware no one cares as long as it taste good. I’m pretty sure that asian kid frying my chicken at popeyes ain’t from Louisiana but that chicken was still delicious.

  • You NEVER CUT AN AVOCADO WITH METAL. Always use plastic or wooden spoon or fork or knife when cutting into it and slicing and serving. It prevents it from turning black fast. Also if u make guac, doing that plus adding a bit of lemon juice and leaving the pit in the guac ensures it will not turn black. Trust me

  • Medium rare tacos ������ people these are NOT carne asada tacos…cool music nice video I can tell you have alot of time on your hands but these are not nowhere near to asada tacos!! Stop believing everything you see on youtube ��‍♂️

  • I told my wife why her tortillas dont look like yours and she told me to tell you to make me tortillas then. Can you make me tortillas.

  • I love u TASTY but you need to bring in someones Mexican aunt to show u how it’s done! And much more simple and way better tasting I’m sure of it

  • This is the reason I always ate crappy cafeteria food at school. Okay, couldn’t afford to take my own lunch everyday -but it saved me a lot of judgment from my peers. That’s a big deal when you’re a teenager.

  • I found you like a few weeks and I have been in love with all your videos keep up the good work and I hope all your hard work pays off! Keep it up my dude

  • I haven’t made this particular recipe yet; however, my homemade tortillas are thick and not very mailable. I don’t know, maybe this recipe is better. I used a press and everything. They just aren’t right.

  • Loved that reference to NOT ANOTHER COOKING SHOW with the outro. Congrats on the recent explosion in growth; it’s clear you’ve been grinding at this stuff at a high quality for some time now. Great job on all the content, how exciting that there’s a huge backlog for me to chow through!

  • It is NOT called coriander it is CILANTRO!!! When you go to the grocery store to buy it you NEVER see a sign with “coriander” on it, it ALWAYS says “cilantro” unless it’s in the spice section as seed then it will be called coriander but fresh, green and fragrant it’s CILANTRO��

  • Not gonna name any names: Torchy’s. It’s fucking Torchy’s. Come to further south in Texas and you’ll find a ton stronger flavored and better quality breakfast tacos. Majority of them are based on the salsa served, most breakfast tacos are in fact, basic.

  • What a bunch of negative haters this recipe looks bomb! I am definitely going to give it a try. I have not been dissapointed with the Tasty recipes!

  • Niggas is overcooking the tortillas also this being “tasty” cooking you forgot to add a pound of marshmallows with Nutella and Hot cheetos

  • People always looked at me all crazy when I ask for a over medium egg in a taco! Thank you for making that! It’s the best taco better than scramble!

  • All of us are looking for a good way to get gems, coins, gold or whatever it so happens that I’ve found a way. It’s by using a website called Gamecrook.

  • When I was a little girl I thought it was called “hormigas” as in ants �� lol �� so I would refuse to eat it because I literally thought their was ants in it. ��