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Breakfast Recipe: Tacos with Diced Avocado

It doesn’t matter what time it is – morning, noon, or night, tacos always sound like a good choice. Wake up and start the day with these sensational breakfast tacos, and you’ll be filled with fuel – and maybe still thinking about this tasty meal — for the rest of the day.

Use this as a solid base recipe, and feel free to add other ingredients that you like – bacon, chorizo, black beans, potatoes, and whatever else sounds good in the morning (or maybe whatever leftovers are in the fridge).

This recipe closely follows the migas tacos flavor profile – a Tex-Mex spin on breakfast tacos that usually calls for tortilla chips to give the taco its crunch. We’ve skipped the tortilla chips, but some of these ingredients are very common in the migas tacos recipes.

Breakfast Recipe: Tacos with Diced Avocado

Breakfast Tacos with Diced Avocado

(makes about 4 tacos)

Ingredients:

  • 4 flour tortillas
  • 1/2 cup grape tomatoes, halved
  • 1 avocado, peeled, pitted, and diced
  • 1/4 cup diced red pepper
  • 1/2 jalapeÒo pepper, diced
  • 1/4 cup diced onion
  • 4 eggs, beaten
  • 1 small clove of garlic, minced
  • 1/4 cup shredded cheddar or Monterey Jack cheese, plus extra for topping
  • Cilantro for garnish
  • Salt
  • Pepper
  • Juice from freshly squeezed lime
  • 1/2 tablespoon olive oil

Directions:

  1. Heat the olive oil in a nonstick skillet over medium heat and add the onion, a pinch of salt, and a pinch of pepper and cook until the onion is tender and translucent. Then, add the garlic, red pepper, and jalapeÒo and cook for 2 to 3 more minutes, until these veggies also get tender.
  2. Add the tomatoes and another pinch of salt, letting the tomatoes cook down a bit for 2 to 3 minutes. Then squeeze a lime over the entire mixture to add some juice and stir the mixture around, making sure to scrape anything sticking to the bottom of the pan.
  3. Add the eggs and stir them as they start to set, and then add the cheese and continue to stir them around like scrambled eggs.
  4. Once the eggs are fully cooked – not yet brown but fluffy and not runny — remove them from the heat. Fill the tortillas with the egg mixture, and garnish with diced avocado, a sprinkle of cheese, and cilantro (if desired).
  5. Serve with salsa, beans, or simply as is.
  6. Enjoy!

Recipe adapted from Love & Lemons

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