Breakfast Tacos Recipe
These nutritious breakfast tacos are my go-to morning meal! Packed with eggs, pico de gallo, and avocado, they are both delicious and simple to prepare.
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Servings: 4 serving
Ingredients
- 4 corn or flour tortillas warmed or charred over a gas flame
- 4 large eggs
- Sea salt
- ½ teaspoon avocado oil
- 1 cup Pico de Gallo
- ¼ cup grated cheddar cheese or Mexican cheese blend
- ½ avocado sliced
- Fresh cilantro leaves for garnish
- Hot sauce for serving
Instructions
- Begin by beating the eggs with a pinch of sea salt in a medium bowl until well mixed.
- Heat the avocado oil in a medium-sized nonstick skillet over medium heat. Add half of the Pico de Gallo and sauté for 3 to 5 minutes, stirring occasionally, until it begins to soften. Pour in the beaten eggs and gently scramble them until they are just set. Stir in the grated cheese, allowing it to melt slightly, then remove the skillet from the heat.
- To assemble your breakfast tacos, evenly distribute the scrambled eggs and avocado slices among the warmed tortillas. Top each taco with the remaining Pico de Gallo and a sprinkling of fresh cilantro leaves. Serve immediately with your favorite hot sauce on the side.