Ingredients
Scale
- 4 Pink Corn Tortillas
- 4 large Eggs
- 1 cup diced Bell Peppers (mixed colors)
- 1/2 cup finely chopped Red Onion
- 1/2 cup Salsa (mild or hot)
- 1/4 cup chopped Fresh Cilantro
- 1 Avocado (sliced)
Instructions
- Preheat a non-stick skillet over medium heat.
- In a bowl, whisk the eggs until frothy; season with salt and pepper. Pour into the skillet and scramble until fluffy, about 3 minutes. Set aside.
- In the same skillet, sauté diced bell peppers and red onions for about 5 minutes until softened but still crunchy.
- Assemble tacos by placing scrambled eggs and sautéed veggies on each tortilla. Top with salsa and cilantro.
- Add sliced avocado on top of each taco.
- Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 210mg
Keywords: Customize your tacos with additional ingredients like jalapeños for heat or cheese for creaminess. To make them vegan, replace eggs with tofu scramble or chickpea flour mixture.
