Breakfast Tacos
Delicious breakfast tacos made with eggs, pico de gallo, cheese, avocado, and tortillas, perfect for a morning meal.
Equipment
- medium bowl
- nonstick skillet
Ingredients
Egg Mixture
- 4 large eggs
- sea salt to taste
- ½ teaspoon avocado oil
Taco Filling
- 1 cup Pico de Gallo
- ¼ cup grated cheddar cheese or Mexican cheese blend
- ½ whole avocado sliced
Tortillas
- 4 pieces corn or flour tortillas warmed or charred over a gas flame
Garnish & Serving
- fresh cilantro leaves for garnish
- hot sauce for serving
Instructions
Preparation
- In a medium bowl, beat the eggs with a pinch of salt.
- In a medium nonstick skillet, heat the avocado oil over medium heat. Add half the pico de gallo and cook, stirring, for 3 to 5 minutes, or until lightly softened. Add the eggs and scramble until just set. Stir in the cheese and remove from the heat.
- To assemble breakfast tacos, divide the eggs and avocado slices among the tortillas. Top with the remaining pico de gallo and cilantro. Serve with hot sauce.
Nutrition
Serving: 1tacoCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 300mgSodium: 500mgPotassium: 500mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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