For the tacos
½ cup Mexican crema
1 teaspoon lime juice
6 pieces of bacon, fried, and crumbled into pieces
1 tablespoon unsalted butter
½ cup sharp cheddar cheese, finely grated
4 medium size fluffy flour tortillas, warmed
¼ cup green onions, chopped
½ cup salsa verde
¼ cup chopped cilantro
For the spicy potatoes
1½lbs red potatoes, cut into 1-inch pieces, parboiled until knife tender and drained
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon Mexican oregano
Freshly ground black pepper
For the spicy potatoes: Preheat the oven to 400° degrees F. Place a baking sheet in the oven and let heat for 15 minutes. Combine the garlic powder, cumin and oregano in small bowl. Toss the drained potatoes in the olive oil and season with salt and pepper. Add in the seasoning mixture and toss to coat well. Add potatoes to the hot baking sheet and cook for 15-20 minutes, turning about halfway through. Once golden brown, remove and season with additional salt and pepper if necessary.
For the tacos: Combine the crema and lime juice; season lightly with kosher salt and set aside. Over low heat, melt the butter in large nonstick skillet. While the butter is melting, crack the eggs into a large bowl and whisk until you can no longer see streaks of the whites or yolks. Add the eggs to the melted butter. After about 2 minutes, gently pull a spatula across the eggs, forming nice soft fluffs of eggs. Stir in the cheddar cheese and pull the pan off the heat when they still look moister than you would like.
To assemble: Divide the eggs equally among the 4 warmed tortillas. Top with the Salsa Verde, bacon pieces and green onions. Drizzle on the Lime Crema and top with chopped cilantro.
bacon recipe courtesy of: Lauren Vaughan, From Everyday to Gourmet, May 16, 2013