Tacos are a way of life in Texas! Ask anyone who lives here, they’ll agree 😉 Seriously, from breakfast to lunch to dinner, there are so many ways to eat them.
I was never really big on breakfast tacos, but my husband loves and eats them so much, that they kind of grew on me. Though, we have our favorite Taco places here in Houston, sometimes it’s just easier for me to make them at home.
I always try to have tortillas, which I buy fresh from the bakery at Kroger. And other ingredients that I can add to the tortillas too, like eggs and bacon. This is a simple and my personal favorite breakfast taco combination.
But I also like to switch it up. So, I thought I’d try something different and bought some chorizo and frozen Potatoes O’Brien, which are perfectly diced with onions and peppers. This and a few eggs would make delicious breakfast tacos.
>>Keep reading for steps and recipe card<<
In all honesty, I think my daughter is more Mexican than Panamanian… At least when it comes to food. Otherwise, she loves Panama as if she was born and had lived there. I guess it’s just that magical of a place – yes, I’m totally trying to persuade you to plan a trip there and then come back to tell me all about it. 😉
Back to food. She loves tacos and every Tuesday says, “Mami, it’s Taco Tuesday!” I love tacos too but I don’t want to eat them on a weekly basis… Instead of Tacos, I offered to make nachos – my husband’s idea – and she gladly accepted. Not to say that she runs things around here… But sometimes she wins, especially when I don’t have dinner pre-planned.
I came up with some delicious and super easy chicken nachos, using ingredients that I mostly had. On the Border Monterey Jack Queso, Tostitos hint of lime chips, Two chicken breasts, adobo, corn, and jalapeños.