Do you love tacos? I do. I could eat tacos several times a week and love collecting all kinds of taco recipes, from simple to exotic.
But have you ever thought about tacos for breakfast? I hadn't until this recipe for Tex-Mex Breakfast Tacos, caught my eye in a recent issue of Martha Stewart's Everyday Food Magazine.
If you are a taco lover, like me, you are going to love this recipe for breakfast tacos. Packed with protein and vegetables, this is a quick, healthy, and delicious way to start your day.
The recipe calls for scrambled egg whites which is the way to go if you are concerned about your cholesterol levels. Since I am not, I prefer to make this with whole eggs (not just the whites).
In addition to eggs, you will need corn tortillas, avocado, scallions, fresh lime juice, cilantro, if you desire, and your favorite store-bought salsa to make these Tex-Mex Breakfast Tacos.
I think a sprinkling of your favorite cheese would be a great addition too!
Tex-Mex Breakfast Tacos Recipe
- 4 large egg whites or 2 large eggs
- Salt and pepper
- 1 teaspoon vegetable oil
- 2 corn tortillas (6-inch)
- 1/4 cup store-bought salsa
- 1/4 avocado, diced
- 2 scallions, thinly sliced
- 2 teaspoons fresh lime juice
- Chopped fresh cilantro (optional)
In a bowl, whisk together the egg whites or eggs and 2 tablespoons water. Season the mixture with salt and pepper.
In a nonstick skillet, heat the oil over medium heat. Add the egg mixture and cook, stirring with a rubber spatula, just until the eggs are set.
Wrap the tortillas in a damp paper towel and microwave them on high for 10 seconds. Remove them and place each one on a plate. Dividing the ingredients evenly between the two tortillas, layer one half of each tortilla with the eggs, salsa, avocado, and scallions. Sprinkle with lime juice and top with cilantro, if desired. Fold to make your taco and serve while warm.
Makes 2 Tex-Mex Breakfast Tacos
Source: Everyday Food: Great Food Fast