Breakfast Tacos with Ruby Rise Red Papaya Salsa

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Recipe courtesy of The Healthy Hunter

Taco Ingredients

  • 12 small corn tortillas

  • 2 small potatoes, skin on and diced in a 1-2cm dice

  • 1 tbs extra virgin olive oil

  • ½ tsp smoked paprika

  • 6 eggs

  • 1 avocado, finely sliced

  • 2 radish finely sliced

  • 4 Tbs freshly grated manchego cheese (or Parmesan)

Salsa Ingredients

  • ½ a Ruby Rise Papaya, seed & skin removed and flesh diced in 1cm dice

  • Juice of 1 lime

  • ½ cup roughly chopped coriander

  • ⅓ cup finely sliced spring onion

  • 1 red chilli, finely diced (seeds removed if your spice tolerance is lower)

  • 1 tsp extra virgin olive oil

  • Salt and pepper to taste.


  • Place the diced potatoes in a pot with just enough water to cover and a pinch of salt. Bring to the boil and simmer for 7 minutes or until just tender. Drain and set aside.

  • Make the salsa by combining all ingredients in a medium bowl. Stir and set aside to allow the flavours to marinate.

  • Whisk the eggs together and add a pinch of salt. Set aside.

  • Toast the tortillas for 30 seconds each side in a small frying pan on medium heat while you’re completing the next 2 steps.

  • Heat the tablespoon of oil in a large pan, add the paprika and potatoes and toss to combine. Add a pinch of salt and cook over medium high heat until the potatoes are getting a little crispy. This should take about 5 minutes.

  • Remove the potatoes from the pan, wipe out with a paper towel and set back on the heat. Add the eggs and immediately turn the heat off. Push the eggs around the pan gently with a wooden spoon to scramble. They should cook with the residual heat without overcooking. When just set remove from the pan.

  • Assemble the tacos with the avocado and radish on the bottom topped with the egg, cheese and potatoes and then finish with a teaspoon or two of salsa.