Description
Breakfast tacos with eggs and avocado are a delightful way to start your day, combining creamy avocado with fluffy scrambled eggs for a perfect balance of flavors and textures.
Ingredients
Scale
- 8 small corn tortillas
- 6 large eggs
- 2 medium ripe avocados
- 1 cup diced tomatoes
- 1/2 medium red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (freshly squeezed)
- 1/2 cup crumbled feta cheese
- 1 tablespoon olive oil (for cooking)
- Salt and pepper to taste
Instructions
- Prepare the ingredients by dicing the tomatoes, chopping the red onion and cilantro, and mashing the avocados with lime juice, salt, and pepper.
- Cook the eggs by whisking them, heating olive oil in a skillet, and scrambling the eggs until fluffy.
- Warm the corn tortillas in another skillet or on a griddle for about 30 seconds on each side.
- Assemble the tacos by placing scrambled eggs on each tortilla, topping with mashed avocado, diced tomatoes, red onion, and feta cheese, then folding the tortillas.
Notes
- Store leftovers separately to maintain freshness.
- Reheat eggs gently to avoid overcooking.
- Use ripe avocados for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 370mg
Keywords: breakfast tacos, eggs, avocado, Mexican cuisine, healthy breakfast