In just a matter of minutes, you can enjoy a breakfast that’s both nutritious and bursting with flavor. These Avocado Tomatillo Breakfast Tacos are the ultimate morning pick-me-up, giving you the energy and satisfaction you need to tackle the day ahead. So, go ahead and savor the sunrise one bite at a time! These green breakfast tacos are my go-to weekday breakfast. Scrambled eggs are tucked into tortillas with avocado, spinach & tomatillo salsa.
This recipe uses easy-to-find ingredients and doesn’t require any special equipment. All you need is 15 minutes and you’ll have a delicious meal ready to go!
How to make Avocado Tomatillo Breakfast Tacos
Ingredients
- 5 cups fresh spinach
- 3 large eggs
- Extra-virgin olive oil, for brushing
- Sea salt and freshly ground black pepper
- 4 to tortillas, charred or warmed
- ½ avocado, sliced
- Roasted Tomatillo Salsa, for serving
- Microgreens, optional
- Sliced serrano peppers, optional
- Lime wedges, if desired, for serving
Instructions
- Brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the spinach and pinches of salt and pepper and sauté until the spinach is wilted. Work in batches, if necessary.
- Wipe out the skillet and scramble the eggs. Brush the skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble the eggs until just set.
- Assemble the tacos with the eggs, spinach, avocado slices, and scoops of tomatillo salsa. Top with the microgreens and sliced serranos and serve with lime wedges, if desired.
Breakfast Taco Tips
- Fresh tomatillo salsa will last up to about 2 weeks, (jarred tomatillo salsa will last longer). Keep this on hand in the fridge for fast tacos.
- Change up your filling by adding black beans, diced tomato, or dried chile salsa
- Store tortillas in the fridge for up to a week, or freeze them to store even longer
- For best flavor, char tortillas over a gas flame until the edges brown
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