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Biltong Breakfast Tacos

Breakfast is definitely the best meal of the day if it looks and tastes like this. This Biltong Breakfast Tacos recipe by @the.lockdown.chef is definitely not short on flavour (and protein!).

For a full list of recipes, check out our biltong recipe guide.

Prep time: 30 mins

Cook time: 30 mins

Makes 2

  • 28g Ember Biltong
  • 2 corn tortillas
  • 1-2 eggs
  • 2 spring onions, thinly sliced
  • 1 tbsp of chipotle paste
  • 2 tbsp of sour cream
     Mexican sweet potatoes
  • 1 large sweet potato, peeled and cubed in 2 cm squares
  • 2tbsp of olive oil
  • 1 tsp of oregano
  • 1 tsp of cumin
  • 1 tsp of garlic powder
  • 1 tsp of coriander
     Pico de gallo
  • 150g of cherry tomatoes
  • 1/2 an onion
  • Handful of parsley and fresh coriander
  • Juice from 1/2 a lime
  • 1 green chilli
     Pickled cabbage
  • 1 cup of shredded red cabbage
  • 1 tbsp of apple cider vinegar
  • 1 tsp of salt
  1. To make the sweet potatoes mix all the spices with the olive oil and season with 1 tsp of salt.Coat the sweet potatoes and bake on a preheated oven at 180° until soft (about 20-25 mins)
  2. For the pico de gallo, dice the cherry tomatoes, the green chilli and the onion, chop the coriander and parsley and add all ingredients together. Season with salt, pepper, splash of olive oil and lime juice to taste. Set aside until needed.
  3. Mix the cabbage, vinegar and salt and gently rub them together. Set aside for 30 mins. Squeeze any excess moisture prior to use.
  4. Make the chipotle cream by mixing the chipotle paste with the sour cream and adding a splash of water to make it slightly runnier
  5. Build the tacos by placing warm tortillas on the plate, top them up with sweet potatoes, pico de gallo, beef biltong, pickled cabbage and a fried egg. Drizzle with the chipotle cream and scatter spring onions

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