Breakfast Tacos
Start your day off with these vibrant and flavorful breakfast tacos, packed with fresh ingredients and delicious textures. The combination of scrambled eggs, creamy avocado, and zesty pico de gallo makes for a perfect morning meal.
Quick and easy to prepare, these tacos are ideal for busy mornings. Simply prep the pico de gallo in advance, and you’ll be ready to assemble your breakfast in no time.
With the option of corn or flour tortillas and a sprinkle of fresh cilantro, these tacos offer a customizable, satisfying start to any day. Add a drizzle of hot sauce for an extra kick!
Breakfast Tacos Ingredients
Scrambled eggs bring a soft, creamy base to each taco, infusing them with richness. The melty cheddar or Mexican cheese blend adds a savory depth that complements the eggs perfectly.
Fresh avocado slices offer a buttery texture and subtle flavor, balancing the zesty notes of the pico de gallo. This vibrant, chunky salsa elevates the dish with a tangy kick.
Warm tortillas form the perfect vessel, either tender or charred, to cradle the ingredients while fresh cilantro garnishes each taco with a burst of freshness.
Recipe Tips
- Prep Pico de Gallo in Advance
To save time during busy mornings, prepare the pico de gallo a day ahead. It will allow the flavors to meld, resulting in a more flavorful salsa. Store it in the fridge, and you’ll have a fresh topping ready to go when you need it. - Control the Heat
If you prefer your breakfast tacos with less spice, remove the seeds from the jalapeños in the pico de gallo or use a milder salsa. Conversely, for an extra kick, add a few extra dashes of hot sauce or include more jalapeño in the pico. - Perfectly Scrambled Eggs
For the fluffiest scrambled eggs, avoid overcooking. Scramble the eggs until they are just set; they should still be slightly soft when removed from the heat. The residual heat will continue to cook them to perfection, ensuring they remain light and tender.
What to Serve with Breakfast Tacos
- Crispy Breakfast Potatoes
Pair these breakfast tacos with crispy breakfast potatoes for a hearty and satisfying meal. The salty, golden potatoes balance the creamy avocado and savory eggs, making every bite a delicious experience. Try roasting the potatoes with garlic, paprika, and a bit of olive oil for added flavor. - Fresh Fruit Salad
A refreshing fruit salad is a great side for these breakfast tacos. Opt for a combination of citrus fruits like orange and grapefruit, mixed with berries and a hint of mint. The natural sweetness of the fruit contrasts beautifully with the spiciness of the pico de gallo and the richness of the eggs. - Greek Yogurt with Honey
For a light and creamy side, serve a bowl of Greek yogurt drizzled with honey. The smooth texture of the yogurt complements the taco’s crunch, while the honey adds a subtle sweetness that pairs well with the savory elements of the dish.
FAQ
1. Can I make this recipe ahead of time?
Yes, you can prepare the pico de gallo and store it in the refrigerator up to 2 days in advance. You can also cook the scrambled eggs ahead of time and reheat them before serving, although fresh eggs yield the best results.
2. Can I use flour tortillas instead of corn tortillas?
Absolutely! You can use either corn or flour tortillas for this recipe, depending on your preference. Flour tortillas will provide a softer, chewy texture, while corn tortillas offer a slightly crispier bite.
3. Can I substitute the avocado with something else?
If you’re not a fan of avocado, you can substitute it with sour cream or a mild cheese like cotija. These alternatives still add richness and creaminess to the tacos.
4. How can I make these tacos vegetarian?
To make this recipe vegetarian, simply omit the cheese or use a dairy-free alternative. You can also add sautéed vegetables like bell peppers, mushrooms, or spinach for a nutrient-packed vegetarian version.
Breakfast Tacos
Ingredients
- 4 large eggs
- Sea salt
- ½ teaspoon avocado oil
- 1 cup Pico de Gallo
- ¼ cup grated cheddar or Mexican cheese blend
- ½ avocado sliced
- 4 corn or flour tortillas warmed or charred over a gas flame
- Fresh cilantro leaves for garnish
- Hot sauce for serving
Instructions
- In a medium bowl, whisk the eggs and season with a pinch of salt.
- Heat the avocado oil in a nonstick skillet over medium heat. Add half of the pico de gallo and sauté, stirring occasionally, for 3 to 5 minutes or until softened. Stir in the eggs and scramble until just set. Remove the pan from the heat and mix in the cheese.
- To assemble the tacos, distribute the scrambled eggs and sliced avocado evenly across the tortillas. Top each taco with the remaining pico de gallo and garnish with cilantro. Serve with a drizzle of hot sauce for an added kick.
