For The Potatoes:

1. Heat 1 tbsp oil in a non-stick skillet over medium-high heat.
2. Add diced potatoes and cook, stirring occasionally, until golden and crispy (about 10–12 mins).
3. Season with salt, pepper, and a touch of paprika. Set aside on paper towel to drain.

For The Steak:

1. Rub the steak with olive oil, salt, pepper, smoked paprika, and garlic powder.
2. Grill on high heat or in a hot cast iron skillet for about 2 minutes per side (medium rare).
3. Let it rest for 5 minutes, then slice thinly across the grain.

For The Eggs:

1. In a small nonstick skillet, melt butter over low heat.
2. Whisk the eggs well and pour into the pan.
3. Stir gently with a silicone spatula, forming soft curds until just set but still fluffy. Season lightly with salt.

Assemble The Breakfast Tacos:

1. Warm the tortillas in a dry skillet or microwave until pliable.
2. Layer fluffy scrambled eggs in the center of each.
3. Add strips of grilled skirt steak, a spoonful of crispy potatoes, and a sprinkle of shredded cheddar.
4. Let the heat melt the cheese slightly.
5. Drizzle generously with Strawberry Habanero Sauce
6. Sprinkle fresh sliced chives over the top.
7. Serve hot and devour immediately.

• STEAK:

• 4 oz skirt steak

• 1 tsp olive oil

• Salt & pepper, to taste

• ¼ tsp smoked paprika

• ¼ tsp garlic powder

• POTATOES:

• 1 small Yukon Gold potato, diced small (¼-inch cubes)

• 1 tbsp oil (canola or avocado)

• Salt, pepper, and a pinch of paprika

• EGGS:

• 2 large eggs

• 1 tbsp butter

• Pinch of salt