Avocado and Egg Breakfast Tacos

Tacos are a crowd favorite no matter the time of day. This balanced breakfast gives you enough carbs to fuel your energy in the morning, plus plenty of fiber and protein to keep you fuller for 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

Ingredients

• 4 corn tortillas
• 1 cup (180 g) chopped fresh tomatoes
• 1 large jalapeño, seeded and chopped
• 2 green onions, chopped
• 1/2 cup (8 g) fresh cilantro, chopped
• 2 teaspoons fresh lime juice
• 1 large egg
• 4 large egg whites
• 1 tablespoon of olive oil
• 1/2 teaspoon hot sauce
• 1 medium avocado, sliced

Instructions

Preheat oven to 200ºF (93ºC).

Wrap the tortillas in foil and warm them in the preheated oven while you prepare the filling.

To prepare the salsa: In a medium bowl, combine the tomatoes, jalapeño, green onion, cilantro and lime juice. Stir to combine. Cancel.

To prepare the eggs: In a medium bowl, whisk the egg and egg whites. Place a medium frying pan over medium heat and let heat for a few seconds, then add the olive oil. Once hot, add the egg mixture and scramble, turning with a spatula as it cooks. Once cooked, season with hot sauce.

To assemble the tacos: Place 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.

For: 2 | Serving size: 2 tacos, 1/4 avocado and about 1/2 cup salsa

Nutrition (per serving): Calories: 358; Total fat: 22 g; Saturated fat: 4 g; Monounsaturated fat: 13 g; Polyunsaturated fat: 3 g; Cholesterol: 103 mg; Sodium: 235 mg; Carbohydrates: 30g; Dietary fiber: 9 g; Sugar: 5g; Protein: 15g

Originally published on August 10, 2019

The position Avocado and Egg Breakfast Tacos appeared first on MyFitnessPal Blog.

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