Not sure how breakfast tacos really differ from dinner tacos. Mostly in intent, I think.Started out this morning planning to make some sort of breakfast burrito-type thing. But I wanted to use corn tortillas. And we were out of eggs. And we were out of beans. So I sauteed some kale/chard with leftover tofu/zucchini. Onto the tortillas went that pile, and on top of that went cheddar, cilantro, red onion, and salsa verde.
So the end result was just regular tacos, plus kale/chard, minus lettuce.
But it was still a pretty good breakfast.
Recommended pairing: second pot of Rao's Organic Honduras.
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