Avocado Breakfast Tacos

Let’s give your guests a spring breakfast worth taco’n about.

lilcados_Breakfast Tacos

Serves 2

Ingredients

  • 6 large eggs

  • 1 tsp. milk

  • 1 ripe avocado, sliced

  • 1/4 cup red onions, finely diced

  • 1/4 cup yellow bell pepper, diced

  • 1/4 cup red bell pepper, diced

  • 1/3 cup Cotija cheese, crumbled

  • 2 Tbsp. cilantro, finely chopped

  • juice from 1 lime

  • salt and pepper, to taste

  • 8 small flour (or corn) tortillas

  • ½ cup vegetable oil

Instructions

  1. Heat vegetable oil in a skillet.

  2. Slide in each of six tortillas, one at a time, and lightly fry on each side.

  3. Remove from oil and pat dry to remove excess oil.

  4. Cover with a towel to keep warm and set aside.

  5. Repeat steps with two more tortillas, frying until crispy and light golden brown.

  6. Remove from oil, pat dry, and cut into thin strips.

  7. Add eggs, milk, and salt and pepper into a bowl and whisk until well blended.

  8. Pour mixture into a heated, lightly oiled or buttered skillet.

  9. Cook under low heat. As eggs begin to set, stir mixture several times while thickening, continuing until no visible liquid remains.

  10. Distribute scrambled eggs onto each tortilla and top with tortilla strips, onions, peppers, cilantro, avocado slices, and crumbled cheese.

  11. Squeeze a lime wedge over the tacos and serve immediately.


George Henderson