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Spicy Breakfast Tacos

A fiesta of flavors wrapped in warm tortillas, featuring fluffy scrambled eggs, zesty jalapeños, gooey cheese, creamy avocado, and fresh cilantro.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces corn tortillas or flour if preferred
  • 6 large eggs large eggs
  • 1-2 pieces jalapeños finely chopped, adjust based on spice tolerance
  • 1 small onion diced
  • 1 cup shredded cheese e.g., cheddar or mozzarella
  • 1 piece avocado sliced
  • 1/2 cup salsa store-bought or homemade
  • to taste salt and pepper for seasoning
  • fresh cilantro for garnish

Method
 

Preparation
  1. Start by chopping your jalapeños and onion. If you want to tone down the heat, you can remove the seeds from the jalapeños.
  2. In a large skillet over medium heat, add a splash of oil and sauté the onions and jalapeños until the onions become translucent and fragrant, about 3-4 minutes.
  3. In a bowl, whisk the eggs and season them with salt and pepper.
  4. Pour the whisked eggs over the sautéed veggies in the skillet. Gently stir until the eggs are cooked through but still soft, approximately 3-5 minutes.
  5. While the eggs are cooking, warm the tortillas in another skillet or microwave until soft and pliable.
  6. Once the eggs are cooked, layer some of the egg mixture onto each tortilla. Top with shredded cheese, avocado slices, and a spoonful of salsa.
  7. Sprinkle fresh cilantro on top before serving. Enjoy your Spicy Breakfast Tacos warm!

Notes

For ingredient substitutions, use mild bell peppers instead of jalapeños for low spice. For a vegetarian twist, consider adding spinach or mushrooms. Store prepared taco ingredients separately; cooked egg mixture lasts 3 days in the refrigerator or can be frozen for up to 2 months.