This steak and egg breakfast tacos are sure to fill you up!
The night before you want to eat your steak tacos for breakfast, mix together the salt and spices in a small bowl. Rub all over steaks, and let sit refrigerated, coated in spice rub, until it's time to start the slow cooker.
Sear any fat sides of the steak in coconut oil or lard, this will lend to a better texture. Put steaks in the slow cooker, add water and onion, cover, and cook on low for 7-8 hours. You may also use the oven instead of a slow cooker, cooking at 200 degrees F for 7-8 hours.
Once meat is cooked, remove from slow cooker and let sit for 15-30 minutes. During this time, bring the liquid left behind from cooking to a boil (either in the slow cooker, depending on the model you have, or transfer to stove-top) and reduce liquid by half. Once the liquid is reduced by at least half, and coats the back of a spoon, remove from heat. Immediately whisk in 2 Tablespoons cold unsalted butter. You may remove the onion, or leave it.
Thinly slice cooked steak across the grain. Add back to reduced liquid/butter mixture (gravy!).
Prep taco toppings: cilantro, salsa, sliced avocado, tomato, limes, onion, tomato.
Just before serving, scramble up 6 eggs. Build each taco with steak, scrambled eggs, and your favorite toppings.