Breakfast Tacos

Name: Breakfast Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 small avocado, pitted, peeled and sliced; 1 Tbsp butter or margarine; 4 larges eggs; 0 teaspoons garlic salt; 59 milliliters medium green onions, chopped; 237 milliliters shredded lettuce; 0 teaspoons pepper; 57 grams 1/2 cup shredded pepper Jack cheese; 59 milliliters chopped green or red bell pepper; 59 milliliters Old El Thick ‘n Chunky salsa; 6 Old El taco shells

Breakfast Tacos might be just the Mexican recipe you are searching for. This recipe makes 6 servings with 213 calories, 8g of protein, and 15g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up avocado, pepper, lettuce, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

In small bowl, beat eggs, garlic salt and pepper thoroughly with fork or wire whisk. Stir in bell pepper and onions.

Ingredients you will need

Salt And Pepper

Bell Pepper

Garlic

Onion

Egg

Equipment you will use

Whisk

Bowl

In 8-inch skillet, melt butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout. Gently stir in cheese.

Ingredients you will need

Cheese

Egg

Equipment you will use

Frying Pan

Spatula

Heat taco shells as directed on package.

Ingredients you will need

Taco Shells

Place lettuce in shells. Spoon eggs onto lettuce. Top with avocado and salsa.

Ingredients you will need

Avocado

Lettuce

Pasta Shells

Salsa

Egg

Equipment

Ingredients

Servings:

1small

avocado, pitted, peeled and sliced 1Tbsp

butter or margarine 4larges

eggs 0teaspoons

garlic salt 59milliliters

medium green onions, chopped 237milliliters

shredded lettuce 0teaspoons

pepper 57grams

1/2 cup shredded pepper Jack cheese 59milliliters

chopped green or red bell pepper 59milliliters

Old El Thick ‘n Chunky salsa 6

Old El taco shells

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.