Description
Delicious breakfast tacos filled with scrambled eggs, avocado, and topped with cheese and cilantro.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 6 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 8 small corn or flour tortillas
- 1 ripe avocado, sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Sour cream (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
- In a bowl, whisk together the eggs, salt, black pepper, and paprika. Pour the egg mixture into the skillet with the vegetables.
- Cook the eggs, stirring gently, until they are just set but still creamy, about 3-4 minutes. Remove from heat.
- Warm the tortillas in a separate skillet or microwave until pliable.
- To assemble the tacos, place a generous scoop of scrambled eggs on each tortilla. Top with sliced avocado, shredded cheddar cheese, and chopped cilantro.
- If desired, add a dollop of sour cream on top. Serve immediately.
Notes
- For a spicier kick, add diced jalapeños to the skillet with the onion and bell pepper.
- To make it a meal prep option, prepare the scrambled eggs and toppings ahead of time, then assemble the tacos when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 300mg