Cheesy Bacon & Egg Salad Crispy Tacos.
The shredded cheese and bacon blend is mixed with eggs, mayonnaise, mustard, and red onions to create this super simple, make ahead salad. The tortillas are fried in the shredded cheese and bacon blend to produce a craveable crispy shell. Then more shredded cheese, lettuce, red cabbage, avocado, chilies, egg salad and cilantro are loaded into the shells.
Make the egg salad a night or two in advance and keep refrigerated in a well sealed container for a quick and delicious meal. Perfect for Taco Tuesday or a weekend brunch.
Best way to melt cheese onto a tortilla
Heat a non-stick skillet over medium-low heat. Sprinkle 3 tablespoons of the shredded cheese into the skillet to create a circle about the size of the tortilla. Place the tortilla over the cheese and press down. Cook on low for 60 to 90 seconds, until the cheese is melted. Use a lifter to make sure the cheesy tortilla is not sticking, then turn the heat up to medium-high for 15 to 30 seconds until the cheese is golden brown. Remove the pan from the heat. Then lift the tortilla out and drape it over a form or taco rack to cool and form a taco shape. Repeat with another taco.
*The taco shells are eaten at room temperature so no need to rush the process. Make them one or two at a time until you have the required number.
Watch how these Cheesy Bacon & Egg Salad Crispy Tacos were made here
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Cheesy Bacon & Egg Salad Crispy Tacos
Ingredients
- 8 eggs boiled
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- ½ teaspoon pepper
- ¼ cup red onion chopped finely
- 3 cups shredded cheese and bacon blend, divided I used a farmers and mozzarella cheese blend with real bacon bits
- 8 small tortillas six inches
- 1 cup lettuce shredded
- ½ avocado thinly sliced
- 1 cup purple cabbage shredded
- Pickled chilies
- Cilantro
- Hot sauce optional
Instructions
- Boil the eggs for 6 minutes. Remove and place them in ice water for 10 minutes. Peel the eggs and separate the whites from the yolks.
- Rough chop the egg whites, set aside.
- In a medium size bowl add the yolks, mayonnaise, and mustard, stir to combine. Add the pepper, red onion and 1 cup shredded cheese, stir to combine. Next, gently fold in the egg whites. Cover with plastic wrap and place in the refrigerator.
- Heat a non-stick skillet over medium-low heat. Sprinkle 3 tablespoons of the shredded cheese into the skillet to create a circle about the size of the tortilla. Place the tortilla over the cheese and press down. Cook on low for 60 to 90 seconds until the cheese is melted. Use a lifter to make sure the cheesy tortilla is not sticking, then turn the heat up to medium-high for 15 to 30 seconds until the cheese is golden brown. Remove the pan from the heat. Then lift the tortilla out and drape it over a form or taco rack to cool and form a taco shape. Repeat with another taco.
- Once cooled, build the taco. Layer shredded lettuce, add a scoop of egg salad, avocado slices, shredded cabbage, more shredded cheese, pickled chilis, cilantro and hot sauce (optional)
- Serve and enjoy!
Video
Notes
- Make the egg salad a night or two in advance and keep refrigerated in a well sealed container for a quick and delicious meal.
- The taco shells are eaten at room temperature so no need to rush the process. Make them one or two at a time until you have the required number.
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