Guacamole, Egg and Cucumber Tacos

Ingredients

• Corn Tortilla3 medium (90 g)
• Egg2 medium (100 g)
• Avocado1/2 count (120 g)
• Cucumber1/2 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Cilantro1 tablespoon (3 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cool, peel and chop.

2. 2

   Step 2

   For the guacamole: peel an avocado, cut and smash using a fork until obtaining a puree.

3. 3

   Step 3

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

4. 4

   Step 4

   Cut the cucumber into small pieces.

5. 5

   Step 5

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

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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