Egg, Avocado and Carrot Tacos

Ingredients

• Corn Tortilla3 medium (90 g)
• Avocado1/2 count (120 g)
• Carrot1/2 medium (30 g)
• Egg2 medium (100 g)
• Lemon Juice1 tablespoon (15 g)
• Cilantro1 tablespoon (3 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Heat the oil in a pan over medium-high heat.

2. 2

   Step 2

   Once heated, crack the eggs and cook until they set. This will take about 3-4 minutes and remove.

3. 3

   Step 3

   In the meantime, peel the carrot and cut into thin sticks or grate.

4. 4

   Step 4

   For the guacamole, peel an avocado, cut and mash using a fork.

5. 5

   Step 5

   Season with chopped cilantro, lemon juice and salt and pepper to taste.

6. 6

   Step 6

   Assemble the tacos. Add some guacamole, egg and carrot on each tortilla. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg, Avocado and Carrot Tacos can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.