Breakfast Tacos
Breakfast Tacos
Meat and Poultry
Ingredients
- 4 large eggs
- 2 tablespoons Fustini's Cilantro and Onion olive oil
- small, 4-inch corn or flour tortillas
- 1 avocado, thinly sliced
- 1 green onion, thinly sliced
- 1/4 cup sliced cherry tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup salsa for topping
- 1/4 cup crumbled queso fresco cheese
- 1 tablespoon Mexican Tajin spice
Directions
- Heat a large nonstick skillet over medium-low heat and add 1 tablespoon of olive oil. Lightly beat the eggs until just combined and then pour into the skillet. Stir and toss until the eggs cook, and right before they firm up, drizzle in the remaining tablespoon of olive oil and toss until it&rsquo,s incorporated in the scrambled eggs.
- To assemble the tacos, toast the tortillas on an open flame (or in a sauté, pan) and add the sliced avocado to the bottom of the toasted tortilla. Top with the eggs, tomatoes, some green onion, cilantro, salsa, queso fresco and a touch of Tajin.
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