... breakfast tacos (again).

I have previously documented my affinity for using leftover taco fixings as breakfast fodder.  In the time since I started the food blog, I've had to get more and more serious about watching what I eat as I've rededicated myself to my weight loss goals.

The one-two punch of a slightly abnormally efficient metabolism and intentionally eating at a calorie deficit to lose weight means that there are scant few calories in the daily budget with which to experiment and have fun with food.  That doesn't mean, however, that I have to eat bland healthy stuff all the time.  Or ever, really.

Here's an example of employing all my tricks and still getting to have fun with leftovers.  Admittedly, flank-steak tacos are anything but revolutionary, but it's the details that makes this meal possible:

This particular preparation of tacos rings in right around 400kcal.  Lately, that's an extravagant number of calories to "blow" on breakfast, but I'd just finished fleeing imaginary undead during a 5k run while playing Zombies, Run!, my favorite exercise-based alternate reality game.  For a normal day, I'd cut the amount of meat by about a third, and it would be at least closer to my normal 200-300kcal breakfast.

The tally:

Costco Flank Steak - 3oz - 198cal

2 Corn Tortillas - 110cal

Calavo Guacamole, 2T - 40cal

Olive Oil, 1t - 40cal

Onions - one 1/4" slice - 16cal

Hot Sauce - 0cal

Lime Juice - 0cal

Available Herbs, Cilantro, etc. - 0-1cal

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Just over 400 calories.

I build flavor by caramelizing a big slice of Vidalia onion with a minimal amount of oil and a medium-low heat.  This takes a bit of time, more than I usually prefer to spend on Breakfast during the week, but it's low-attention, so I can let this sit while I tend to other details like feeding my daughter and prepping the day's lunch.  The meat was previously grilled, so I just toss it in at the end to warm, and then add a last bit of seasoning.  Tortillas are warmed in a dry pan, then assemble with a minimal amount of guacamole, the barest squeeze of lime juice, and a good hot sauce.

Is there any magic there? Not really.  It's the typical recommendations, but you have to actually follow through.  In this case, using minimal oil and a good pan for the onions is important.  Besides the meat, the biggest calorie hit comes from the tortillas, so make sure you buy good corn tortillas - first because they're healthier (lower calorie, and lower % of calories from fat vs flour tortillas), but secondarily because with good tortillas you need fewer.  No doubling up for structural integrity needed if they're properly warmed, and they contribute a good corny flavor and texture.  I had a large quantity of leftover Costco guacamole, and while homemade is better in terms of taste and texture, it is not any better calorie-wise.  At least avocados are the "good fat".  Finally, make sure you pick a Hot Sauce that doesn't have much (or any) oil added.  Some brands include oil for mouth feel, etc., but it changes the sauce from a calorie-free condiment into something you need to account for.  Not worth it, in my opinion.  

Almost as important as what's included is what's excluded.  Thinking stylistically, this is more of a street taco.  Even the three ingredients here (not counting condiments) is pushing it.  If I'd had cilantro on hand, that would definitely have gone in, but otherwise nothing else is needed here.  Even a small amount of shredded cheese would have added 25% to the calorie bill, but more importantly - it isn't even warranted for these flavors, since you already get the richness and creamy mouth feel from the caramelized onions and avocado.   

...Italian Sausage Tacos

One of the many reasons I really love Breakfast at home is that it's the meal of they day where I have the most freedom to experiment for myself.  Even if I brown-bag lunch, I'm limited by what I can carry, store, and re-warm in my tech-company break room.  Dinner affords me more time to plan, shop, prep, and cook, but I'm bound by the need to put food on the table for my beloved Lacto-ovo-pesco-vegetarian wife and our toddler daughter.  Both are relatively adventurous (given their respective limitations), but there is a whole world of food that neither one will touch and it often just isn't worth it to prepare adventurous things for one.  Breakfast, though, is somehow more freeing.  Most of the freedom comes from the relative ease of feeding the rest of the household.  On weekdays the wife is satisfied with good coffee and the toddler prefers dry cereal with a little dried fruit.  On weekends I move through the kitchen like a short-order cook at the local coffee shop.  Everyone usually gets what they want, to-order, (made easy by the fact I can usually predict what they'll want.)  On even the most hectic Saturday before a playgroup or Zoo excursion I can still bang out a steaming pile of biscuits or pancakes in a few minutes, with a side of substitute-bacon and real-bacon for the appropriate diners.  No problem.  The remaining freedom for breakfast comes from the fact that I love savory breakfasts, which means I positively adore experimenting with leftovers, odd flavor combos, and food nobody else would eat.  Practically speaking, one of my experimental breakfasts is usually more lasting and satisfying for the inclusion of protein, etc.

Tacos for breakfast is a great example of this.  We do "taco night" fairly regularly at home.  The wife enjoys a re-seasoned soy-based taco substitute, I enjoy carne- or pollo-asada, and the toddler vacillates between them.  Things improved dramatically when I recently re-discovered the Azteca Mexican Market hidden near my workplace, which finally provided the reliable and convenient source of hand-made style tortillas I'd been searching for for years.  As an aside:  Seriously, this is San Diego.  We used to be part of Mexico, why is it so hard to find a decent tortilleria north of I-8?!?!  An artifact of purchasing tortillas this way, we have to buy somewhat in bulk (2-3lbs minimum), and they aren't fresh for very long, which leaves me looking for ways to use up the wonderful little discs of corn.  Usually, I can just use up whatever leftover protein went into the tacos the night or two before, but every so often, I make the "mistake" of buying just enough pollo asada (or the toddler surprises us with her appetite) and I'm searching for other fillings.

This week, the "just enough taco filling" problem collided with the "had a lot of leftover ingredients after a DIY-pizza-party" problem and a new favorite was born:

Italian Sausage "Street" Tacos

Ingredients:

• 2-4 corn tortillas, hand-made if you can get 'em
• 1 link, spicy Italian sausage (casing removed)
• 1/2 Avocado, ripe but preferably still a bit firm
• 1/2c cheese - Mexican blend = good, Cotija or "Queso Blanco" = better
• Small handful of Cremini or button mushrooms
• 2 lime wedges (or 1/2 tsp of Real Lime juice, etc.)
• 1/2tsp olive or vegetable oil

Method:

1. Wet a hot pan with a very small amount of oil and begin frying the sausage.  As it cooks, you'll be able to break it up with a spatula into bite-size chunks.  If you're using a salty cheese like Cotija, resist the urge to add seasoning.  If using a basic Mexican blend, a pinch of salt is probably a good idea.
2. While the sausage is cooking, slice the mushrooms.  After the fat has rendered, add the mushrooms and brown them.
3. Slice the half-avocado into two quarters and then cube the meat while in the skin.
4. Place tortillas between two sheets of paper towel on a plate and microwave for 30s (if scaling up the recipe for >1 person, use your favorite tortilla warmer - I use a terra cotta garlic baker pre-warmed in the microwave with damp paper towels)
5. Once the filling is cooked, assemble your tacos - some prefer doubling up the tortillas but the ones I buy are thick enough to use one-per-taco.  Distribute the sausage/mushroom mix evenly, then add your cheese.  Turn the avocado cubes out of the skin and add to the tacos, then finish each with a light squeeze of lime juice.
6. Feel free to experiment with finely diced white onion, cilantro, or pico de gallo, but keep it simple and light! Taco sauce, etc. would easily muddy the flavors here.

Makes 2-3 small tacos for a very satisfying small meal.