Zucchini Fritter Breakfast Tacos with Salsa Macha

Savor the satisfying crunch of the Crispy Zucchini and Salsa Macha Breakfast Taco. The zucchini fritter brings a golden, crispy texture, while the smoky salsa macha adds a spicy kick. Topped with creamy avocado and a squeeze of lime, it's a straightforward, flavorful way to start your day.

Q: Can I use frozen zucchini for the fritters?A: While fresh zucchini is recommended for better texture, you can use frozen zucchini if you thaw and drain it thoroughly. However, keep in mind that frozen zucchini may have a higher water content, so extra squeezing might be needed.

Q: Can I substitute flour tortillas for corn tortillas or vice versa?A: Absolutely! Use your preferred tortilla type based on personal preference. Flour tortillas offer a softer texture, while corn tortillas add a distinct flavor. Feel free to mix and match.

Q: How do I know when the eggs are cooked to perfection?A: Cook the eggs to your liking. For runny yolks, cook for about 2-3 minutes. If you prefer firm yolks, cook for an additional minute. Consider using a lid to achieve the desired doneness on the tops without flipping.

Q: What if I can't find serrano peppers for the topping?A: No worries! Feel free to substitute with jalapeño peppers or any other chili of your choice. Adjust the quantity based on your spice preference.

Q: Can I prepare the zucchini fritters in advance?A: While they are best enjoyed fresh, you can prepare the zucchini fritters ahead of time and reheat them in the oven or on a skillet for a few minutes before assembling your tacos.

Q: How long will the salsa macha last in the refrigerator?A: Homemade or store-bought salsa macha can be stored in an airtight container in the refrigerator for up to a few weeks. Be sure to check for any signs of spoilage before use.

Q: Can I make this recipe vegetarian or vegan?A: Absolutely! Omit the eggs for a vegetarian version. For a vegan option, consider using a plant-based egg substitute or simply load up on the zucchini fritters and flavorful toppings.

Q: Any tips for making the tortillas extra tasty?A: To enhance the flavor of your tortillas, warm them in a dry skillet for a few seconds on each side before assembling the tacos. This adds a subtle toasty flavor to the tortillas.

Zucchini Fritter Breakfast Tacos with Salsa Macha

Ingredients

  • 1/2 medium-sized zucchini, grated
  • Salt, to taste
  • 2 small tortillas (corn or flour)
  • 2 large eggs
  • Cooking oil
  • 1/2 ripe avocado, sliced
  • Habanero salsa (store-bought or homemade), to taste
  • Salsa macha (store-bought or homemade), to taste
  • 1/2 serrano pepper, thinly sliced
  • Fresh lime wedges, for serving

Instructions

Prepare the Zucchini:

  1. Grate the 1/2 zucchini and place it in a bowl.
  2. Sprinkle salt over the grated zucchini and let it sit for about 10 minutes to draw out excess moisture.
  3. After 10 minutes, use a clean kitchen towel or paper towels to squeeze out the excess moisture from the grated zucchini.

Make Zucchini Fritters:

  1. Heat a skillet or frying pan over medium-high heat and add a tablespoon of oil.
  2. Form one or two small patties with the squeezed zucchini and place them in the hot pan.
  3. Cook the zucchini fritters for 2-3 minutes on each side or until they are golden brown and crispy.
  4. Remove the fritters from the pan and set them aside.

‍Fry the Eggs:

  1. In the same pan, add a bit more oil if needed.
  2. Crack the 2 eggs into the pan, making sure not to overcrowd the pan.
  3. Fry the eggs to your desired doneness, either sunny-side-up or over easy.
  4. Optionally, cover the eggs with a lid to help the tops cook faster.

Assemble the Tacos:

  1. While the eggs are cooking, warm the 2 tortillas in a dry pan or microwave.
  2. Place one tortilla on each plate.
  3. Top each tortilla with a zucchini fritter.
  4. Carefully place a fried egg on top of each fritter.

Add Toppings:

  1. Distribute sliced avocado over the tacos.
  2. Drizzle habanero salsa and salsa macha over the eggs and fritters.
  3. Sprinkle sliced serrano pepper on top for an extra kick.

Serve:

  1. Garnish the tacos with lime wedges on the side.
  2. Serve the breakfast tacos immediately, allowing everyone to squeeze lime over their tacos according to their taste.

Enjoy your delicious and scaled-down zucchini fritter breakfast tacos with fried eggs!

Notes

Ingredients

  • 1/2 medium-sized zucchini, grated
  • Salt, to taste
  • 2 small tortillas (corn or flour)
  • 2 large eggs
  • Cooking oil
  • 1/2 ripe avocado, sliced
  • Habanero salsa (store-bought or homemade), to taste
  • Salsa macha (store-bought or homemade), to taste
  • 1/2 serrano pepper, thinly sliced
  • Fresh lime wedges, for serving

Instructions

Prepare the Zucchini:

  1. Grate the 1/2 zucchini and place it in a bowl.
  2. Sprinkle salt over the grated zucchini and let it sit for about 10 minutes to draw out excess moisture.
  3. After 10 minutes, use a clean kitchen towel or paper towels to squeeze out the excess moisture from the grated zucchini.

Make Zucchini Fritters:

  1. Heat a skillet or frying pan over medium-high heat and add a tablespoon of oil.
  2. Form one or two small patties with the squeezed zucchini and place them in the hot pan.
  3. Cook the zucchini fritters for 2-3 minutes on each side or until they are golden brown and crispy.
  4. Remove the fritters from the pan and set them aside.

‍Fry the Eggs:

  1. In the same pan, add a bit more oil if needed.
  2. Crack the 2 eggs into the pan, making sure not to overcrowd the pan.
  3. Fry the eggs to your desired doneness, either sunny-side-up or over easy.
  4. Optionally, cover the eggs with a lid to help the tops cook faster.

Assemble the Tacos:

  1. While the eggs are cooking, warm the 2 tortillas in a dry pan or microwave.
  2. Place one tortilla on each plate.
  3. Top each tortilla with a zucchini fritter.
  4. Carefully place a fried egg on top of each fritter.

Add Toppings:

  1. Distribute sliced avocado over the tacos.
  2. Drizzle habanero salsa and salsa macha over the eggs and fritters.
  3. Sprinkle sliced serrano pepper on top for an extra kick.

Serve:

  1. Garnish the tacos with lime wedges on the side.
  2. Serve the breakfast tacos immediately, allowing everyone to squeeze lime over their tacos according to their taste.

Enjoy your delicious and scaled-down zucchini fritter breakfast tacos with fried eggs!

Zucchini Fritter Breakfast Tacos with Salsa Macha

Ingredients

Instructions

Prepare the Zucchini:

  1. Grate the 1/2 zucchini and place it in a bowl.
  2. Sprinkle salt over the grated zucchini and let it sit for about 10 minutes to draw out excess moisture.
  3. After 10 minutes, use a clean kitchen towel or paper towels to squeeze out the excess moisture from the grated zucchini.

Make Zucchini Fritters:

  1. Heat a skillet or frying pan over medium-high heat and add a tablespoon of oil.
  2. Form one or two small patties with the squeezed zucchini and place them in the hot pan.
  3. Cook the zucchini fritters for 2-3 minutes on each side or until they are golden brown and crispy.
  4. Remove the fritters from the pan and set them aside.

‍Fry the Eggs:

  1. In the same pan, add a bit more oil if needed.
  2. Crack the 2 eggs into the pan, making sure not to overcrowd the pan.
  3. Fry the eggs to your desired doneness, either sunny-side-up or over easy.
  4. Optionally, cover the eggs with a lid to help the tops cook faster.

Assemble the Tacos:

  1. While the eggs are cooking, warm the 2 tortillas in a dry pan or microwave.
  2. Place one tortilla on each plate.
  3. Top each tortilla with a zucchini fritter.
  4. Carefully place a fried egg on top of each fritter.

Add Toppings:

  1. Distribute sliced avocado over the tacos.
  2. Drizzle habanero salsa and salsa macha over the eggs and fritters.
  3. Sprinkle sliced serrano pepper on top for an extra kick.

Serve:

  1. Garnish the tacos with lime wedges on the side.
  2. Serve the breakfast tacos immediately, allowing everyone to squeeze lime over their tacos according to their taste.

Enjoy your delicious and scaled-down zucchini fritter breakfast tacos with fried eggs!

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