Over the weekend I had a quick getaway to lovely Santa Barbara for Edible Publications’ annual Edible Institute. The weekend was jam-packed, as these things go – full of smart, funny people who give a gosh darn. These are people who care deeply about food and come to the table from so many different, compelling angles.
I came away with a lot of facts: for instance, that Walmart controls 25% of the food supply chain, a frightful figure. But my greatest takeaway was the profound power of storytelling. Narrative is the most compelling way to make a point; with a story you’re not preaching or lecturing or talking at a person, you’re sharing. It is for this reason that those who impacted me the most this weekend were sustainable rancher Will Harris, whose deep Georgia drawl and way with words were an absolute delight; the lovely Daniel and Mirra of Perennial Plate, whose short videos on food producers across America are reliably funny, warm and thoughtful; and the remarkable stories told by Tracie McMillan (the very woman scorned last week by Rush Limbaugh for being overeducated – she has a bachelor’s degree, btw) and Jonathan Bloom, on a fantastic panel moderated by the esteemed Barry Estabrook. Against all the clutter of the internet, these folks are worth your time.
Now, tacos. Lately I have been dreaming of tacos morning, noon and night. I cannot get enough of the flavors of cilantro, lime, onion and jalapeno, whether paired with tomatoes, or with avocados, or here, with radishes for a bright variation on a classic. These fellas are a weekday staple for me – although on busy mornings it’s usually with premade salsa.
I have a small cast-iron skillet that is the perfect size for frying two eggs. After the eggs are fried I heat the tortillas in the pan to soften and warm them. Then there is salsa, hot sauce, salt and pepper and a hasty journey from the plate.
Texans may debate whether this is a true Breakfast Taco, and there are those who might call this Huevos Rancheros. That’s fine. To me, they’re Breakfast Tacos.
Breakfast Tacos with Avocado Radish Salsa
For the salsa:
1 large avocado, scooped out of skin and diced
1 small bunch radishes, thinly sliced (7-8 radishes)
1/2 small onion, minced
1/4 cup minced cilantro
1 jalapeno, minced
juice of 1 lime
1/4-1/2 teaspoon sea salt, to taste
For the tacos:
8 corn tortillas
8 pastured eggs
1 cup crumbled feta
oil for cooking
hot sauce if desired
First, prepare the salsa. Slice the radishes with a mandoline if you have one, or carefully with a very sharp knife. Combine the radishes with the avocado, minced onion, jalapeno, cilantro and lime juice. Add 1/4 teaspoon sea salt and adjust according to your taste.
Next, heat a large skillet over a medium flame. You may have to fry the eggs in batches – use two skillets if serving at the same time is important. When the skillet is hot, add enough oil to cover the bottom. Fry eggs according to your taste, about 4-5 minutes, until whites have set. Set eggs aside and warm the tortillas in the skillet.
Place one egg atop each tortilla. Serve with the salsa, feta cheese and hot sauce.