Egg and Avocado Breakfast Tacos
Soft corn tortillas filled with softly scrambled eggs, sliced avocado and crumbled queso fresco, finished with a spoon of salsa verde. A quick savory breakfast that eats like a proper taco.
- Total
- 11 min
- Prep 5 · Cook 6
- Serves
- 1
- Difficulty
- Easy
You'll practice: Folding · Toasting spices
- Savory
- Mexican
- Stovetop
- Oven
Instructions
-
Crack the 2 eggs into a small bowl, add the pinch of salt and pinch of black pepper, and beat with a fork until the yolks and whites are just combined. Halve the avocado, scoop the flesh and slice it into thin wedges. Crumble the 30 g queso fresco.
~3 min
Beating eggs just until combined prevents over-aeration, which can make scrambled eggs cook unevenly and turn rubbery.
-
Warm a dry skillet over medium heat. Toast the 2 corn tortillas one at a time, about 30 seconds per side, until pliable and lightly blistered. Stack them on a plate and cover to keep warm.
~2 min
Dry-toasting tortillas removes moisture and creates blisters, making them pliable and less likely to tear when folded.
Toasting the tortillas in a dry pan until they puff slightly keeps them from tearing when you fold them around the filling.
Toasting spices Toast tortillas in a dry skillet over medium heat until they puff slightly and blister. This makes them pliable and prevents tearing when folded.
-
Set the small non-stick pan over medium-low heat and add the 1 tsp oil. When the oil shimmers, pour in the eggs. Let them set for 20 seconds, then push them gently with a spatula, folding until softly scrambled and just set, about 1 minute. Take the pan off the heat while the eggs still look slightly glossy.
~1 min
Cooking eggs over medium-low heat and pulling them off while glossy uses residual heat to finish gently, keeping curds soft.
Pull the eggs off the heat while they still look a little wet; they keep cooking from the pan's residual heat and stay soft instead of rubbery.
Folding Use a spatula to push eggs from the edges to the center, folding gently. Stop while they still look slightly wet; residual heat finishes cooking them without rubbery curds.
-
Lay the warm corn tortillas on a plate. Spoon the scrambled eggs down the middle of each, then top with the avocado wedges and the crumbled queso fresco.
~1 min
-
Spoon 1 tbsp salsa verde over each taco and serve right away while the tortillas are still warm.
~1 min