Easy Avocado Breakfast Tacos
Quick and simple scrambled-egg tacos topped with fresh avocado and cilantro.
Servings: 4 servings
Ingredients
- 1 teaspoon olive oil
- 4 eggs slightly beaten
- 8 corn tortillas warmed or lightly toasted
- 1 avocado pit and peel removed, diced into medium chunks
- 2 tablespoons cilantro fresh, roughly chopped
Instructions
- Heat a skillet over medium heat and add 1 teaspoon olive oil.
- In a bowl, lightly beat the 4 eggs until blended.
- Pour the eggs into the hot skillet and gently scramble until just set, about 2–4 minutes.
- Warm or lightly toast the 8 corn tortillas if not already warmed.
- Divide the scrambled eggs evenly among the tortillas, spooning them into the center of each.
- Top each with diced avocado and sprinkle with the chopped cilantro.
- Serve immediately, adding salsa or extra toppings if desired.
Equipment
- Skillet
- Spatula
- bowl
- Knife
- Cutting Board
- plate or tray
Notes
- Use ripe but firm avocado for best texture.
- Warm tortillas briefly on a dry skillet or microwave.
- Chop cilantro just before serving for maximum freshness.