Step 1

Preheat your grill to 350 degrees Fahrenheit.

Step 2

For the Creamy Jalapeño Salsa, start by prepping the garlic. Slice off the tops of two heads of garlic and place them in a foil with a bit of cooking oil and salt to season. Close the foil tightly and set aside.

Step 3

Cut one pound of jalapeño peppers in half (leave the veins and seeds for a spicy kick). Place the jalapeño peppers on the grill and cook for 25 minutes, or until they are charred and soft.

Step 4

Remove the jalapeño peppers from the grill and let them cool. Once cool, remove the stems and place the jalapeño peppers in a food processor. Add the roasted garlic, 1/4 cup of water, 1/4 cup of avocado oil (or olive oil), and the juice of 1 lime to the food processor. Blend until smooth, and then add salt and pepper to taste. Set the creamy jalapeño salsa aside.

Step 5

Cut one pound of thick sliced bacon into 1-inch pieces. Place a large skillet on the grill and cook the bacon until it is crispy. Remove the bacon from the skillet and drain most of the fat.

Step 6

In a bowl, whisk eight eggs together. Pour the eggs into the skillet with the remaining bacon fat and cook over low heat. Add salt and pepper to taste, and push the eggs slowly towards the middle until they are nice and creamy.

Step 7

Warm up six large flour tortillas on the grill.

Step 8

Assemble the breakfast tacos by adding the scrambled eggs, crispy bacon, two slices of thinly sliced avocado, and a sprinkle of shredded cheese to each tortilla. Top off with a generous spoonful of the creamy jalapeño salsa.

Step 9

Serve and enjoy your delicious Breakfast Tacos with Creamy Jalapeño Salsa! These tacos are perfect for breakfast, brunch, or even dinner.