Recipe: Breakfast Tacos with Charred Tomatillo Salsa

A super-charged (and utterly delicious) way to start your day

This recipe is part of a new series, From the Wanderlust Kitchen, celebrating real, good food. Receive a digital cookbook of this season’s recipes by signing up here.


Tacos for breakfast? Yes, always.

“When I eat these breakfast tacos, I feel like I’m dipping my toes in the warm water of the Pacific Ocean on the coastline of Oaxaca,” says Wanderlust Hollywood executive chef Seamus Mullen. “They are a super-charged breakfast, a great way to start the day.”

Breakfast Tacos with Charred Tomatillo Salsa

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2 tortilla, warmed up
2 eggs
1/2 oz tomatillo salsa
1/4 avocado, sliced
2 sprigs cilantro

For the charred tomatillo salsa:

6 tomatillos, charred on the grill
1 Serrano chile, seeded
Juice of 2 limes
1 cup cilantro
1/2 cup toasted pepitas
1/4 cup extra virgin olive oil


To make the tomatillo salsa, char the tomatillos until blackened, then process with rest of ingredients in a blender until smooth but still a little chunky. Set aside. 

Warm the tortillas up, layer two on top of each other to make a double tortilla taco.

In a small pan, scramble the eggs with salt, pepper, and a little olive oil.

Place the eggs in the tortilla, top with salsa, cilantro, and sliced avocado.

Makes 1 serving

Photo by Courtney Smith


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