Are you out of creative and healthy breakfast ideas? There are only so many ways to dress up a bowl of oatmeal. Break a boring breakfast streak with these spicy and tangy tacos. Breakfast tacos are trendy for a number of reasons: They are cheap, delicious, and easily sold out of a truck. Let’s stick with this reason though for the moment: deliciousness. Is that a word? It should be, if only to describe the perfect combination of fluffy eggs cooked with cheese mixed with the vinegary snap of quick-pickled red onions in these tacos.
I recommend that you eat these tacos for breakfast but there’s no rule that says you can’t eat eggs for dinner! The concept is very simple: fill flour tortillas with slightly spicy scrambled eggs and garnish with quick-pickled onions and cilantro.
Cooks note: I always cook my scrambled eggs in butter as a matter of taste. If you're looking for healthy breakfast ideas, you can absolutely use olive oil or another sort of oil. You can even cook these eggs without any fat in a new non-stick pan. Take my word for it, there’s no competition for the creamy, slightly caramelized richness that butter adds to scrambled eggs.
1 teaspoon paprika
½ cup shredded cheddar cheese
3 scallion, chopped
¼ teaspoon salt
2 tablespoons butter (or olive oil)
For the quick-pickled onions:
1 small red onion, thinly sliced (about 1 cup slices)
¼ cup red wine vinegar
¼ cup water
½ teaspoon sugar
½ teaspoon salt
2 tablespoons cilantro
8 small flour tortillas
1 tomato, sliced
1 avocado, sliced
¼ cup shredded cheddar cheese
4-6 teaspoons hot sauce (Tabasco or other)
First make the quick-pickled onions by combining the sliced onions, vinegar, water, salt and sugar in a small saucepan. Cook over medium heat for about 3 minutes, then turn down to a simmer and cook for another 3 minutes until onions are soft and light pink. Remove from flame, roughly chop and combine with cilantro.
Heat the tortillas in a skillet or a griddle with a splash of olive oil for 1 minute on each side so they brown slightly, set aside or keep warm in the oven at 200 degrees Fahrenheit.
In a bowl, whisk together the eggs, paprika, ½ cup cheddar cheese, scallions and salt. In a small skillet, heat 2 tablespoons butter over medium heat. Pour in the egg mixture and cook, stirring constantly with a wooden spoon for two minutes until eggs are just cooked. Divide eggs among the tortillas and top with the pickled onion mixture. Add a few slices of tomato and avocado to each taco and serve with hot sauce.
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Photos by Ally-Jane