Tex-Mex Breakfast Tacos
Fluffy scrambled eggs, crispy bacon, and melted cheese wrapped in warm flour tortillas with fresh pico de gallo and avocado. Quick, satisfying, and perfect for any morning.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- 6 strips bacon strips
- 4 whole large eggs
- 1 tablespoon butter
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 4 whole flour tortillas (8-inch)
- ¾ cup shredded cheddar cheese
- ½ cup fresh pico de gallo
- 1 whole ripe avocado
- 2 tablespoon fresh cilantro
- 1 whole lime wedges
Instructions
- 1
Slice avocado in half lengthwise around the pit, remove the pit, and scoop into a bowl. Mash lightly with a fork and season with salt and lime juice.
- 2
Whisk eggs in a bowl with salt and pepper.
- 3
Cook bacon in a 10-inch skillet over medium-high heat until crispy, about 6-8 minutes. Transfer to paper towels and crumble when cool.
- 4
Pour off all but 1 tablespoon of bacon fat from the skillet. Add 1 tablespoon butter over medium heat and pour in whisked eggs. Scramble gently for 3-4 minutes until soft and creamy. Remove from heat.
- 5
Warm tortillas in a dry skillet or directly over a gas flame for 30 seconds per side until pliable.
- 6
Lay each warm tortilla flat and divide eggs evenly among them, placing them slightly off-center.
- 7
Top each taco with crumbled bacon, shredded cheddar, pico de gallo, mashed avocado, and fresh cilantro.
- 8
Fold tortilla in half and serve immediately with lime wedges on the side.
Tools you’ll need
- 10-inch skillet
- medium mixing bowl
- whisk
- fork
- paper towels
- spatula
- cutting board
- chef's knife
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