Scrambled Eggs and Guacamole Tacos

Ingredients

• Corn Tortilla2 medium (60 g)
• Egg2 count (110 g)
• Avocado1/2 count (120 g)
• Onion1/4 count (38 g)
• Cilantro2 tablespoon (6 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Place a pan over high heat. In the meantime, beat the eggs and salt and pepper.

2. 2

   Step 2

   Add the oil in the pan, lower to medium heat and add the beaten eggs.

3. 3

   Step 3

   After 30 seconds, stir constantly with a spatula until it sets. Set aside.

4. 4

   Step 4

   To make the guacamole, peel, chop and mash the avocado until creamy.

5. 5

   Step 5

   Add chopped onion and cilantro. If you wish, you can wash the onion in salted water to reduce the bitterness.

6. 6

   Step 6

   Season with lemon juice salt and pepper to taste. If you wish, you can add chopped chili.

7. 7

   Step 7

   Assemble the tacos with the scrambled egg and guacamole. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs and Guacamole Tacos can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.