How To Make Double-Decker Steak Breakfast Tacos
Create a breakfast taco including the traditional omelet and meat and place them inside a crunchy taco shell for a filling dish that is savory and tangy.
Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
Rub all over the steak.
Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
Add the steak to the pan and cook 3 to 4 minutes per side for medium, or cook to desired doneness.
Remove from pan and let rest at least 10 minutes.
Thinly slice against the grain.
Preheat an oven to 350 degrees F
Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
Heat just until cheese melts, about 3 to 5 minutes.
Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
- Calories: 494.16kcal
- Fat: 29.47g
- Saturated Fat: 11.16g
- Trans Fat: 0.81g
- Monounsaturated Fat: 12.27g
- Polyunsaturated Fat: 3.53g
- Carbohydrates: 31.99g
- Fiber: 4.40g
- Sugar: 2.87g
- Protein: 25.70g
- Cholesterol: 215.76mg
- Sodium: 738.48mg
- Calcium: 241.42mg
- Potassium: 526.82mg
- Iron: 3.68mg
- Vitamin A: 146.80µg
- Vitamin C: 3.76mg
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