Ingredients Yellow Tomato Salsa – 1 large yellow tomato, diced – 3 tablespoons diced red onion – 3 tablespoons chopped cilantro – ½ to 1 serrano pepper, thinly sliced – 1 garlic clove, minced – Juice from ½ lime – ¼ teaspoon sea salt For the tacos: – 1 green pepper, cored, stem removed, and diced – 3 scallions, chopped – 6 eggs, beaten

– 2 cups arugula or spinach, chopped – Extra-virgin olive oil, for drizzling – Sea salt and freshly ground black pepper – 8 tortillas (corn, flour, wheat, or homemade - whatever you like) – ¼ cup chopped cilantro, more for garnish – 1 avocado, sliced – Lime wedges

Instructions 1. Make the Yellow Tomato Salsa: In a small bowl, combine the tomato, onion, cilantro, serrano, garlic, lime juice and salt. Chill until ready to use. 2. In a small nonstick skillet, heat a drizzle of olive oil over medium heat. Add the green pepper, scallions, and a pinch of salt and pepper and sauté until lightly browned, about 5 minutes. Scoop a large spoonful of the salsa into the pepper mixture and stir. Remove from the heat and set aside.

3. Brush a large nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds and then stir. Add the green pepper mixture to the eggs. Continue to stir and scramble the eggs until just set. Remove from the pan from the heat while the eggs are slightly runny and stir in the arugula and half of the extra cilantro.

4. Assemble the tacos with the egg mixture, a scoop of salsa, the remaining cilantro and a few slices of avocado. Finish with a squeeze of lime and a pinch of salt and pepper, if desired. Garnish with cilantro and serve with lime wedges.

Ingredients – 5 cups fresh spinach – 3 large eggs – Extra-virgin olive oil, for brushing – Sea salt and freshly ground black pepper – 4 to tortillas, charred or warmed – ½ avocado, sliced – Roasted Tomatillo Salsa, for serving – Microgreens, optional – Sliced serrano peppers, optional – Lime wedges, if desired, for serving

Instructions – Brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the spinach and pinches of salt and pepper and sauté until the spinach is wilted. Work in batches, if necessary. – Wipe out the skillet and scramble the eggs. Brush the skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble the eggs until just set.

– Assemble the tacos with the eggs, spinach, avocado slices, and scoops of tomatillo salsa. Top with the microgreens and sliced serranos and serve with lime wedges, if desired.

Ingredients Shiitake Bacon – 8 ounces shiitake mushrooms, stemmed and sliced – 2 tablespoons extra-virgin olive oil – 1 tablespoon tamari Cherry Tomato Pico – 1 cup cherry or grape tomatoes, sliced in half – ¼ cup finely diced red onion – ¼ cup diced cilantro – 2 tablespoons fresh lime juice – 1 garlic clove, minced – ½ jalapeño, stemmed and diced

– ¼ teaspoon sea salt For the Tacos – 3 large eggs – Extra-virgin olive oil, for brushing – 4 tortillas, charred or warmed – ½ avocado, sliced – Microgreens, optional – Sliced serrano peppers, optional – Lime wedges, if desired, for serving

Instructions 1. Make the Shiitake Bacon: Preheat the oven to 325°F and line a large baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the baking sheet. Roast 30 to 40 minutes or until dark brown and lightly crisp around the edges. Set aside. (If you made your shiitake bacon in advance, warm it in the oven for a few minutes, if desired.)

2. Make the Cherry Tomato Pico: In a small bowl, combine the tomatoes, onion, cilantro, lime juice, garlic, jalapeno and salt. Set aside. 3. When ready to serve, brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble until the eggs until just set. 4. Assemble the tacos with the eggs, avocado slices, shiitake bacon, scoops of the cherry tomato pico. 

Top with the microgreens and sliced serranos and serve with lime wedges, if desired. Notes For a vegan option: I would make the tacos with a scoop of refried black beans, (spiced with a little chili powder) in place of the eggs.

Ingredients – 1 medium sweet potato, cubed – 1 ear of fresh corn, husked – 1 poblano pepper, stem and ribbing removed, sliced into strips – Extra-virgin olive oil, for drizzling – 3 large eggs – 4 tortillas, charred or warmed – ½ avocado, diced – Roasted Tomatillo Salsa, for serving – Microgreens or cilantro, optional – Hot sauce, optional

– Lime wedges, if desired, for serving – Sea salt and freshly ground black pepper Instructions 1. Preheat the oven to 450°F and line 3 baking sheets with parchment paper. 2. Follow the instructions to prepare Tomatillo Salsa and roast those vegetables on the first baking sheet for 15 minutes, or until well-charred. Remove from the oven and reduce the oven heat to 425°F.

3. Place the sweet potato cubes on the 2nd baking sheet, and the corn and sliced poblano on the 3rd. Drizzle both sheets of vegetables with olive oil and pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 25 to 30 minutes, or until golden around the edges, and roast the poblano and corn for 15 to 20 minutes, or until the corn is tender and the poblanos are browned around the edges. Let the corn cool a bit, then remove the kernels using a knife.

4. Meanwhile, finish preparing the Tomatillo Salsa. Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted tomatillos, onion, jalapeño, lime juice, and cilantro and pulse to combine. Season to taste. Chill until ready to use. 5. Note: If you’re prepping for Breakfast Taco week, reduce the oven temperature to 325°F, and roast your shiitake bacon now. 

Recipe below. Once cooled, store it in the fridge until ready to use. Otherwise, skip this step. 6. When ready to serve, brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble until the eggs until just set. 7. Assemble the tacos with the scrambled eggs, corn, sweet potatoes, poblano strips, and avocado. Serve with the Tomatillo Salsa.

Top with the microgreens or cilantro and serve with hot sauce and lime wedges, if desired. Notes If you're following Breakfast Taco Week, prep these recipes in advance: Shiitake Bacon (prep for Wednesday's taco recipe) 8 ounces shiitake mushrooms, stemmed and sliced 2 tablespoons extra-virgin olive oil 1 tablespoon tamari

Preheat the oven to 325°F and line a large baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the baking sheet. Roast 30 to 40 minutes or until dark brown and lightly crisp around the edges. Let cool completely, then store in the fridge. Cherry Tomato Pico (prep for Wednesday’s taco recipe) 1 cup cherry or grape tomatoes, sliced in half

¼ cup finely diced red onion ¼ cup diced cilantro 2 tablespoons fresh lime juice 1 garlic clove, minced ½ jalapeño, stemmed and diced ¼ teaspoon sea salt In a small bowl, combine the tomatoes, onion, cilantro, lime juice, garlic, jalapeno and salt. Store in the fridge until ready to use.