Description
Delicious vegetarian breakfast tacos with scrambled eggs, pico de gallo, and avocado.
Ingredients
Scale
- 4 large eggs
- Sea salt, to taste
- 1/21/2 teaspoon avocado oil
- 1 cup pico de gallo
- 1/4 cup grated cheddar cheese or Mexican cheese blend
- 1/2 avocado, sliced
- 4 corn or flour tortillas, warmed or charred over a gas flame
- Fresh cilantro leaves, for garnish
- Hot sauce, for serving
Instructions
- Scramble the Eggs: Start by cracking the eggs into a medium bowl and whisk them until they are combined and a bit frothy. You want a lovely light yellow color to show they are well mixed. This keeps your eggs fluffy, so do not skip the whisking. Watch out for overcooking; remove them from the heat as soon as they are just set.
- Warm the Tortillas: Heat the tortillas in a dry skillet or over a gas flame until they are warm and a little toasty. You will know they are ready when they start to puff up and smell fantastic. This step makes them flexible and prevents tearing, which can really mess with your taco assembly if they are cold or dry.
- Prep the Pico de Gallo: While you have the tortillas heating, chop the tomatoes, onions, and cilantro for the pico de gallo. Mix them with a bit of lime juice and season with sea salt to taste. When it is fresh and zingy, it will brighten up your tacos. Be sure to drain off any excess liquid to prevent soggy tacos.
- Assemble the Tacos: Lay out your warmed tortillas, then scoot some scrambled eggs into each one. Top with a generous amount of pico de gallo. You will see the colors pop, making it appealing. Avoid overstuffing; it will be much easier to eat if kept simple.
- Finish with Avocado: Slice up a ripe avocado and place a few slices on top of your tacos. It adds a creamy texture that compliments everything else. Cut the avocado right before serving to keep it fresh and vibrant.
Notes
- Storage Tips: Store pico de gallo in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If eggs turn out dry, removing them from heat when they are just set will help keep them tender and moist.
- When tortillas tear while being assembled, ensuring they are warm will make them much more pliable.
- For a flavorful kick, warming the tortillas directly over a gas flame adds a nice char and depth to taste.
- If pico de gallo seems too watery, draining off excess liquid before using helps maintain a nice texture in the tacos.
- For preparing breakfast quickly, pre-chopping veggies or making pico de gallo a day ahead can save valuable time in the morning.
- Reheating Instructions: If any cooked eggs remain, reheat in a nonstick skillet over low heat until warmed through.
- Serving Suggestions: Serve with a side of fresh fruit. Pair with a smoothie for a balanced breakfast. Top with pickled jalapenos for a spicy kick.
- Recipe Variations: Add diced bell peppers or fresh spinach for extra veggies. Swap pico de gallo for salsa roja or tomatillo salsa verde. Include refried beans for a heartier filling.
- Ingredient Notes: Choose ripe avocados for the best flavor. If cheese is not preferred, skip it entirely to make this recipe dairy-free. Feel free to substitute avocado oil with olive oil if preferred. Corn or flour tortillas can be used based on personal preference.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg