Scrambled Egg and Sausage Tacos with Avocado and Scallion
The recipe Scrambled Egg and Sausage Tacos with Avocado and Scallion is ready in about 20 minutes and is definitely an excellent gluten free option for lovers of Mexican food. One portion of this dish contains roughly 36g of protein, 56g of fat, and a total of 828 calories. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of eggs, kosher salt and pepper, lime wedges, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
Heat vegetable oil in a large nonstick skillet over medium high heat. When shimmering, add sausage and red onion and cook, breaking up with a wooden spoon, until sausage is cooked through and onions are soft, about 5 minutes.
Remove from pan with a slotted spoon and reserve. Wipe out skillet with a paper towel.
In a bowl combine avocado and lime juice. Season to taste with salt and pepper.
In cleaned skillet heat butter over medium low heat until butter has melted, then add beaten eggs and cook, stirring frequently, until just beginning to hold together and custard like. Fold in reserved sausage and onions and remove from heat. Season to taste with salt and pepper and immediately transfer to a bowl.
Divide scrambled eggs evenly between tortillas, top with avocado and scallions and serve immediately passing chopped cilantro, sliced lime and hot sauce if desired.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. 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. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.
Alexana Revana Vineyard Pinot Noir#17 Wine Spectator Top 100 of 2013The 2010 Revana Vineyard Pinot Noir is an excellentrepresentation of both the vintage and the Revana Vineyard site.2010 was a challenging growing season, but with meticulousfarming and masterful winemaking, our blend of eight differentPinot noir clones produced an intense, complex and balancedwine. Bright, forward aromas of black cherry, dried herbal andfloral notes are lifted by molasses and anise blossom. Massiveblack cherry flavors are decadent and integrate well with spice,cola and cocoa tones. The texture is lush and rich, finishing withround soft tannins that provide perfect structure for cellaring.