Tacos are a crowd favorite, no matter the time of day. This balanced breakfast gives you enough carbohydrates to fuel your energy in the morning, plus lots of fiber and protein to keep you full longer. It’s also easy to double or triple this recipe if you’re expecting company.
Active time: 20 minutes Total time: 20 minutes
Avocado and Egg Breakfast Tacos
- 4 corn tortillas
- 1 cup (180g) chopped fresh tomato
- 1 large jalapeño, seeded and chopped
- 2 green onions, chopped
- 1/2 cup (25g) fresh cilantro, chopped
- 2 teaspoons fresh lime juice
- 1 large egg
- 4 large egg whites
- 1/2 teaspoon hot sauce
- 1 medium avocado, sliced
Wrap the tortillas in foil and warm in a 200ºF (93ºC) oven while you prepare the filling.
In a medium bowl, combine the tomatoes, jalapeño, green onion, cilantro and lime juice. Stir to mix.
In a medium bowl, whisk the egg and egg whites. Place a medium saute pan over medium heat and let warm for a few seconds, then spray with olive oil. Add the egg mixture and scramble, turning with a spatula as it cooks. When cooked through, sprinkle with hot sauce.
Assemble the tacos by placing two tortillas on each plate, and divide the eggs between them. Top with 1/4 of the avocado and a spoonful of salsa; serve with more salsa on the side.
Serves: 2 | Serving Size: 2 tacos, 1/4 an avocado and about 1/2 cup salsa
Nutrition (per serving): Calories: 306; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Cholesterol: 93mg; Sodium: 203mg; Carbohydrate: 31g; Dietary Fiber: 9g; Sugar: 5g; Protein: 14g