Bacon, Egg, and Kimchi Tacos

These breakfast (or anytime!) tacos are topped with crispy fried eggs, spicy kimchi, crispy bacon, and creamy avocado! I like to char the tortillas to give extra smoky flavor, and a sprinkle of queso fresco cheese, scallions, and cilantro makes these tacos over-the-top delicious!

I’m not sure if I could choose my favorite thing about these tacos. They are everything I want in a flavor combination, and I could honestly eat tacos for every meal for the rest of my entire life and never get sick of them. As soon as I saw this recipe in my friend Jessica’s new cookbook, I knew I had to make them ASAP.

If you don’t know Jessica, she’s pretty much my blogging idol. I admire her so much. Her blog is one of the very first food blogs I ever started following years ago, (maybe even the first), and I was instantly hooked on her amazing photography, original & wildly creative recipes, and hilarious personality.

I was lucky enough to meet her in person at her book signing for her first cookbook back in 2015, and she is just the sweetest person ever. I saw her again this past April at a meet-up at Mackenzie Child’s in New York City, and that was SO much fun too! I feel so lucky to have had her as a mentor while I built my blog and business, and for that I am forever grateful. Jessica’s passion and insane work ethic really shine through in everything she does and creates.

These tacos come from her brand new cookbook, The Pretty Dish. I am truly blown away by all of the recipes in the book. There is not one single thing I wouldn’t make, and I am going to have the hardest time deciding what to make next!

For example, hot pink hummus avocado toast, gruyère french onion grilled cheese, and triple citrus mimosa punch! Omg.

Another awesome part about this book is that there are 50 beauty DIY’s that you can make in your own kitchen! Think sugar scrubs, face masks, and bath melts. How fun is that?!

So these tacos! So many good things. Spicy kimchi (I share Jessica’s same love for pickled/briny things!), crispy fried eggs, bacon, crumbled queso fresco (ugh, so good), and a shower of scallions and cilantro!

The recipe says to scramble the eggs, which you could totally do and they’d be equally as delicious! I tend to go through stages with how I like my eggs cooked, but frying them until they were crispy and golden on the bottom just sounded delicious. So I ran with it!

I forgot! There’s also salsa on these. You can use whatever salsa you like, but I used a hatch chile version and it was such an amazing combination. A salsa verde would be amazing here too!

Or even a fire roasted salsa to play on the spicy kimchi flavors!

Another thing I love to do with my tortillas is to char them over an open flame. (Carefully, I might add.) I just recently got a gas stove a little over a year ago and it is SUCH a game changer. It’s made me kind of a snob, and now I always char them over the stove, even if I’m making a quick taco for myself. It’s SO worth it and adds the most delicious charred/grilled flavor!

These would be so perfect to make for a weekend brunch get-together with friends! And maybe with some margaritas. And palomas! Obviously.

Print

Bacon, Egg, and Kimchi Tacos

These breakfast (or anytime!) tacos are topped with crispy fried eggs, spicy kimchi, crispy bacon, and creamy avocado! I like to char the tortillas to give extra smoky flavor, and a sprinkle of queso fresco cheese, scallions, and cilantro makes these tacos over-the-top delicious!

Course Breakfast, Brunch, Main, Tacos

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2

Author Jessica | How Sweet Eats

Ingredients

• butter, for frying the eggs
• 4 large eggs
• 1 avocado, thinly sliced
• 4 corn or flour tortillas (4'' diameter), heated or at room temperature*
• 1/2 cup kimchi
• 4 slices bacon, cooked and crumbled
• 1 scallion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup salsa, for topping*
• 1/4 cup crumbled queso fresco cheese

Instructions

1. In a large nonstick skillet, melt a tablespoon or so of butter over medium to medium-high heat. Add the eggs and cook them sunny side up, or as desired.* Season with salt and pepper.

2. To assemble the tacos, divide the avocado among the tortillas. Top with the eggs, kimchi, bacon, scallions, cilantro, salsa, and queso fresco. Serve immediately!

Recipe Notes

*I like to char my tortillas over an open flame on my gas stove for extra flavor, but this is optional.

*I used a hatch chile green salsa, but tomatillo or fire roasted salsa would be amazing here!

*To prepare the eggs scrambled as the recipe states: In a large nonstick skillet, melt 1 tablespoon of butter over medium-low heat. In a bowl, lightly beat the eggs until just combined. Pour the eggs in the skillet and cook, stirring and tossing. Right before they firm up, stir in another tablespoon of butter and toss until it's incorporated into the scrambled eggs.

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