Breakfast Tacos

“TABASCO Chipotle Sauce brings a real earthy, smoky flavour to the brown sauce, and combined with the tomatoes and honey, creates a truly delicious Mexican twist on a British breakfast classic.”

– Chef Nud Dudhia, Breddos Tacos, London

Serves: 4

Prep: 10 mins

Cook: 10 mins


  • 8 rashers of smoked streaky bacon
  • 8 corn tortillas, 12cm diameter
  • 90ml rapeseed oil
  • 4 free range, organic eggs
  • 2 tsp salt
  • 200g black pudding, sliced into 0.5cm segments
    Pinch of pepper
  • 1 radish, sliced
  • Small handful of coriander
  • Smoky Brown Sauce:
  • 1 plum tomato, chopped
  • 1 full bottle of 60ml TABASCO® Chipotle Sauce
  • 1 tbsp runny honey
  • 1 tsp tomato puree
  • ½ tsp muscovado sugar (or brown sugar as an alternative)


  1. For the smoky brown sauce, keep a few pieces of chopped tomato aside and place the rest of the ingredients into a small saucepan and cook on a low heat until it begins to simmer. Reduce the sauce for 5 minutes until thick. Pour into a mini serving bowl and garnish with the extra chopped tomatoes.
  2. Fry the bacon for 5-6 minutes until crispy (no oil required). Set aside on a paper towel. Using the same frying pan, warm the tortillas through for around 1-2 minutes each. Place the tortillas into a folded tea towel and set aside to keep warm.
  3. Using the same pan, heat 1 tablespoon of rapeseed oil per egg on a medium heat. Once hot, crack 1 egg into the pan followed by a pinch of salt. Cook for 3-4 minutes, or until desired. Repeat for the rest of the eggs and set them aside on a plate.
  4. Using the same pan, fry the black pudding until cooked through and slightly caramelised.
  5. To plate up, place two tortillas on top of each other followed by the black pudding, two rashers of bacon and an egg. Add a pinch of pepper then spoon over the smoky brown sauce. Garnish with slices of radish and a few sprigs of coriander to finish.