Food Recipes Crispy Bacon and Egg Tacos Be the first to rate & review! With bits of crispy bacon, fluffy eggs, creamy avocado, and the punch of hot sauce, these tacos are a study in deliciousness. By Ivy Odom Ivy Odom Ivy is an Editorial Producer for Dotdash Meredith, and hosts an array of lifestyle videos. She also authors a bi-monthly recipe column for Southern Living. Ivy has over four years of experience as on-camera talent across multiple platforms, including TikTok, Snapchat, television, and other social channels, as well as extensive producing and editing experience for TikTok. Ivy earned a B.S.F.C.S. in Consumer Journalism and a B.A. in Spanish from The University of Georgia, and graduated first in her class from the culinary arts program at L'Academie de Cuisine. Ivy grew up in Moultrie, Georgia and now lives in Birmingham, Alabama, where it's a really fun place to be a Georgia Bulldawg. Highlights: * FOLIO Top Women in Media 2020, Up-And-Comer * New Achiever Award 2020, American Association of Family and Consumer Sciences * Pacesetter Award 2019, University of Georgia College of Family and Consumer Sciences * Level One Certification, Court of Master Sommeliers Real Simple's Editorial Guidelines Updated on October 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Andrew Purcell Hands On Time: 25 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts These quick and easy bacon-and-egg tacos come together in just 25 minutes. If you aren’t a cilantro fan, thinly sliced scallion tops are an excellent swap. Pro tip: This low-and-slow method for cooking the eggs is the trick to getting them extra fluffy and light. Ingredients 8 slices bacon ½ cup white vinegar 1 teaspoon sugar 1 ½ teaspoons kosher salt, divided 3 medium radishes, thinly sliced 8 large eggs, lightly beaten 8 6-in. corn tortillas, warmed 1 avocado, peeled and thinly sliced ¼ cup packed fresh cilantro leaves and tender stems Hot sauce, for serving Directions Heat a large nonstick skillet over medium. Working in 2 batches, add bacon and cook, turning occasionally, until browned and crisp, about 8 minutes. Transfer to a plate lined with paper towels. Discard all but 1 tablespoon drippings from skillet. Meanwhile, stir vinegar, ½ cup water, sugar, and 1 teaspoon salt in a small saucepan over medium-high. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in radishes. Let stand for 10 minutes. Add eggs and remaining ½ teaspoon salt to skillet; increase heat to medium-high. Scramble eggs, stirring in a figure-8 pattern, until curds are just set and fluffy, 2 to 4 minutes. Place 1 bacon slice on each tortilla. Top with eggs, avocado, pickled radishes, and cilantro. Serve with hot sauce. Rate it Print Nutrition Facts (per serving) 575 Calories 41g Fat 30g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 575 % Daily Value * Total Fat 41g 53% Cholesterol 409mg 136% Sodium 1250mg 54% Total Carbohydrate 30g 11% Total Sugars 3g Protein 23g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.