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
Step 1
Brush a medium nonstick 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.
Step 2
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.
Step 3
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.
Step 4
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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.
