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Breakfast Tacos with Avocado Radish Salsa


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
Serves 4

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.

  • Cheryl - Looks perfect!ReplyCancel

  • Stephanie @ okie dokie artichokie - I can honestly eat eggs morning, noon, and night so this is definitely calling out to me. Funnily enough, I’ve never done a fried egg with tacos, only scrambled. Looks messily delicious!ReplyCancel

  • Willa - I’m on a taco kick too! I think it must be the coming of warm weather. this looks like a great recipe for an anytime meal. I’m sure I’ll be making something like it soon. You should look on my blog in the near future for a sweet potato taco recipe!ReplyCancel

  • ileana - Yum. You’re reminding me of my recent trip to Austin, the birthplace of breakfast tacos, I think. :) This is an interesting combo with the radishes.ReplyCancel

  • la domestique - The tacos look so freakin’ good! I love radish salsa in spring. What an interesting group of folks you got to listen to at the Edible institute- I look forward to checking them out.ReplyCancel

  • nicole franzen - this is how we eat! the best way to eat! the best flavors, mmmmmmmm loveReplyCancel

  • Katrina @ Warm Vanilla Sugar - Oh my! This is absolutely lovely! Great idea :)ReplyCancel

  • renee - Tacos are my favourite food group, I swear. Love the radish!ReplyCancel

  • Yvonne de Zeeuw - I love your site and your pictures! It was nice meeting you this weekend in Santa Barbara, hope to see you again in SF sometime in the next weeks. And yes, I want breakfast taco’s. Now. (Can I have them for dinner?)ReplyCancel

  • Elizabeth @ Saffron Lane - Same here, Nicole! These types of dishes are my dream breakfasts — so simple, hearty, satisfying (and spicy). I’m so glad you had such a great experience @ EI, Kimberley (and yes, that figure about Walmart is enough to make anyone cringe). Thankfully, it just makes me want to work even harder to affect change.ReplyCancel

  • Heidi - Sounds like your weekend worked up an appetite, and tacos like these are one of my favorite for breakfast, lunch, dinner and yes even brinner. Walmart. Yuck. I hate Walmart.ReplyCancel

  • Kiran @ - Yummy! Never though to pair radishes with avocado :)ReplyCancel

  • Kiran @ - I meant “thought” ;)ReplyCancel

  • Stacy - My rushed bowls of oats and I admire your notable morning undertaking :) These look delicious!ReplyCancel

  • Craving > Grandma’s Scrambled Egg Recipe and 6 Ideas for Brinner | foodiecrush - […] Kimberly rocks the brinner idea as she says “morning, noon and night” with The Year in Food’s Breakfast Tacos with Avocado Radish Salsa topped with avo, hot sauce, subtle cilantro and touch of tart […]ReplyCancel

  • Sasha - Few things are better in the morning than breakfast tacos. I love that you added radishes! Brilliant.ReplyCancel

  • Anna @ the shady pine - I am loving the radishes in this breakfast taco!ReplyCancel

  • Erin - I really shouldn’t have clicked on this before breakfast. Makes me wish I could run to the store- these look amazing!ReplyCancel

  • NicoleD - Breakfast + taco are two of my favorite words. I love the sounds of that thinly sliced radish and fried eggs instead of scrambled for tacos! So hungry now.ReplyCancel

  • Cookie + Kate - My stomach literally growled at the sight of your breakfast tacos. I make something similar, scrambled huevos rancheros, all the time. I need to get a mandoline so I can make those super thin slices of radish happen—I don’t have the knife skills for it!ReplyCancel

  • Jeanine - I eat breakfast tacos like crazy, but it never occurred to me to make them with fried eggs, yum!!

    And gorgeous styling – I’ve yet to take a successful photo of a taco.ReplyCancel

  • kickpleat - Love breakfast tacos!! The radishes are a lovely addition and maybe it will be the veg that I will get to like this year – maybe slicing them uber thin will be the ticket!ReplyCancel

  • Ambika - LOVE these tacos, especially the radish and avocado salsa!!! Beautiful photos!ReplyCancel

  • Eileen - Those look beautiful–love the thinly sliced radishes! And who cares whether they’re the “real” breakfast taco? They’re obviously good, and that’s all the matters. :)ReplyCancel

  • I love lists, Friday! › shutterbean - […] Drooling over these breakfast tacos! […]ReplyCancel

  • I love lists, Friday! › shutterbean - […] Drooling over these breakfast tacos! […]ReplyCancel

  • For The Love Of Food | Healthy Eating Tips - Upgrade Your Healthstyle | Summer Tomato - […] BREAKFAST TACOS WITH AVOCADO RADISH SALSA <<I met Kimberly last weekend at the Edible Institute conference in Santa Barbara, and I’m already in love with her blog. (The Year In Food) […]ReplyCancel

  • Kasey - Girl, you always just KNOW how to whip up something unique and special. I’m definitely a taco fiend and adding them to my breakfast repertoire sounds like the natural next step. The weekend sounds fascinating! I agree that storytelling is a powerful way to communicate a point…especially one that has to do with health and nourishment!ReplyCancel

  • Pamela - These are a thing of beauty, and I bookmarked accordingly. Thanks for sharing! :)ReplyCancel

  • The Sunday Best: Breakfast Tacos & Must-Hear SXSW Bands | Twenty Two - […] Breakfast Tacos with Avocado Radish Salsa: Kimberley of The Year In Food has raised the bar for our morning meal with breakfast tacos made with feta, jalapeno, cilantro, and radish slices. (The Year In Food) […]ReplyCancel

  • Maria @ Orchard Bloom - i wish I had all these ingredients so i could make this for dinner!ReplyCancel

  • Heather @opgastronomia - Breakfast tacos are a popular breakfast in my house, but often with scrambles. Fried eggs you say?! You just blew my mind.ReplyCancel

  • Marisa - delicious!ReplyCancel

  • The Sunday Best: Breakfast Tacos & Must-Hear SXSW Bands | Marc T Farina - […] Breakfast Tacos with Avocado Radish Salsa: Kimberley of The Year In Food has raised the bar for our morning meal with breakfast tacos made with feta, jalapeno, cilantro, and radish slices. (The Year In Food) […]ReplyCancel

  • Taco time featuring breakfast tacos with fried eggs and avocado radish salsa « Hilary Makes - […] saw this beautiful photo on Pinterest a few weeks ago, and knew I had to recreate this recipe myself (look at the photos in the original post – they’re all so gorgeous). My tacos + […]ReplyCancel

  • Rodney York - These breakfast tacos look absolutly yummy.
    I intend to try them this week.
    Will let you know how they turn out.


  • egg-citing recipes | Love and Lemons - […] breakfast tacos with avocado radish salsa from The Year in Food […]ReplyCancel

  • Ginny - Looks yummy. How could you make it vegan?ReplyCancel

  • Breakfast Tacos with Kale-Cilantro Chimichurri Sauce | Naturally Ella - […] been craving breakfast tacos ever since Kimberly posted her tacos with a radish salsa.  I love veggie tacos (especially these sweet potato ones.)    I had an […]ReplyCancel

  • Homemade Corn Tortillas | Naturally Ella - […] Breakfast Tacos with Avocado Radish Salsa from The Year in Food […]ReplyCancel

  • Saarah - These look delicious, but doesn’t the egg yolk run all over the place?ReplyCancel

    • Kimberley - @Sarah I happen to love a runny egg, but you’re by no means obligated to prepare it that way if you don’t like it! The corn tortilla should sop up much of it.ReplyCancel

  • Mary Slanker - This is looking so tasty.ReplyCancel

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