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