Tacos are a crowd favorite any time of day. This balanced breakfast gives you enough carbohydrates to fuel you in the morning, as well as plenty of fiber and protein to keep you fuller for longer. It’s also easy to double or triple this recipe if you’re expecting company.
Active time: 20 minutes Total time: 20 minutes
Breakfast tacos with avocado and eggs
Ingredients
- 4 corn tortillas
- 1 cup (180g) chopped fresh tomato
- 1 large jalapeño, seeded and chopped
- 2 spring onions, chopped
- 1/2 cup (8 g) 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 the oven to 93°C (200°F).
Wrap the tortillas in foil and warm them in the preheated oven while you prepare the filling.
To make the salsa: In a medium bowl, combine tomatoes, jalapeño, scallions, cilantro and lime juice. Stir to mix. Set aside.
To prepare the eggs: In a medium bowl, whisk together the egg and egg whites. Place a medium frying pan over medium heat and allow to warm for a few seconds. Then add olive oil. Once hot, add the egg mixture and stir, turning with a spatula as it cooks. After cooking, season with hot sauce.
To assemble the tacos: Place two tortillas on each plate and top with the eggs. Top with 1/4 of the avocado and a spoonful of salsa; Serve with more salsa on the side.
Servings: 2 | Serving Size: 2 tacos, 1/4 avocado and about 1/2 cup salsa
Nutritional value (per serving): Calories: 358; Total fat: 22g; Saturated fat: 4g; Monounsaturated fat: 13 g; Polyunsaturated fat: 3 g; Cholesterol: 103 mg; Sodium: 235 mg; Carbohydrates: 30g; Fiber: 9g; Sugar: 5g; Protein: 15g
Originally published August 10, 2019
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