Tacos are a crowd favorite, no matter the time of day. This balanced breakfast gives you enough carbohydrates to fuel your energy in the morning, plus lots of fiber and protein to keep you full longer. It’s also easy to double or triple this recipe if you’re expecting company.
Active time: 20 minutes Total time: 20 minutes
Avocado and Egg Breakfast Tacos
Ingredients
4 corn tortillas
1 cup (180g) chopped fresh tomato
1 large jalapeño, seeded and chopped
2 green onions, chopped
1/2 cup (8g) fresh cilantro, chopped
2 tsp fresh lime juice
1 large egg
4 large egg whites
1 tbsp olive oil
1/2 tsp hot sauce
1 medium avocado, sliced
Directions
Preheat oven to 200ºF (93ºC).
Wrap the tortillas in foil and warm in the preheated oven while you prepare the filling.
To make the salsa: In a medium bowl, combine the tomatoes, jalapeño, green onion, cilantro and lime juice. Stir to mix. Set aside.
To make the eggs: In a medium bowl, whisk the egg and egg whites. Place a medium saute pan over medium heat and let warm for a few seconds, then add olive oil. Once hot, add the egg mixture and scramble, turning with a spatula as it cooks. When cooked through, season with hot sauce.
To assemble the tacos: Place two tortillas on each plate, and divide the eggs between them. Top with 1/4 of the avocado and a spoonful of salsa; serve with more salsa on the side.
Serves: 2 | Serving Size: 2 tacos, 1/4 an avocado and about 1/2 cup salsa
Nutrition (per serving): Calories: 358; Total Fat: 22g; Saturated Fat: 4g; Monounsaturated Fat: 13g; Polyunsaturated Fat: 3g; Cholesterol: 103mg; Sodium: 235mg; Carbohydrate: 30g; Dietary Fiber: 9g; Sugar: 5g; Protein: 15g
Originally published August 10, 2019
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