Avocado Tomatillo Breakfast Tacos
Total Time
15 mins
Prep Time
5 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(3)
Ingredients
2 servings
- 5 cups fresh spinach
- 3 large eggs
- Extra-virgin olive oil, for brushing
- Sea salt and freshly ground black pepper
- 4 tortillas, charred or warmed
- ½ avocado, sliced
- Roasted Tomatillo Salsa, for serving
- Microgreens, optional
- Sliced serrano peppers, optional
- Lime wedges, if desired, for serving
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Preparation
Chef’s notes
Fresh tomatillo salsa will last up to about 2 weeks, jarred salsa longer.
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.