5 Ingredients or Fewer

Scrambled Egg Tacos With Avocado

March  2, 2022
7 Ratings
Photo by James Ransom
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves 1
Author Notes

I make these late and often; this is my back-pocket 10-minute meal after a very long day. They're fast, good food you can eat with your hands. And because tacos often spill at random, you’re allowed to be slightly animalistic about the whole affair—a very good perk, because no one has the energy for manners in the middle of the night. I felt odd making these in a well-lit kitchen and styling them for a camera—they are at their best when cooked by dim, early morning kitchen light, and hastily)—but you’ll rectify that for me tonight, won’t you? —Kenzi Wilbur

Test Kitchen Notes

Sometimes you just have to have tacos for breakfast. You can actually enjoy these egg tacos any time of the day, but what better way to start your morning than with this quick and easy recipe. You'll find yourself making it so often, you won't even need the recipe, especially if you put your own twist on these classic breakfast tacos. Fine, also make them for lunch or dinner, even after a long night out if that's what you're craving. You only need six ingredients, one of which is salt. The rest (eggs, corn tortillas, an avocado, yogurt, and hot sauce) you probably already have on hand. It's important to warm up the tortillas, whether it's over an open flame or in a cast-iron skillet, to get the best flavor and texture possible. Scramble the eggs however you like them, from runny to stiff to anything in between.

One of the best parts of this recipe is how versatile it is too. You can throw basically anything you'd like in with the eggs and avocado. Skip the hot sauce if you don't like things spicy, or chop up some fresh chiles. Sauté some onion and garlic and mushrooms along with the eggs. Use up any leafy greens like kale or spinach, cooked or uncooked. Fresh herbs would also be extremely appropriate here, especially if you like cilantro. Your favorite kind of cheese would also be a most welcome addition—simply add it to the eggs a couple of seconds before your eggs are done scrambling. —The Editors

What You'll Need
  • 2 to 4 small corn tortillas (you may double them up if you wish)
  • 2 large eggs
  • 1 ripe avocado
  • Kosher salt
  • Yogurt or sour cream and hot sauce, for serving
  1. Blister the tortillas over an open flame until slightly charred. (Or, if you don't have a gas stove, toast in a very hot cast-iron skillet.)
  2. While they blister, start scrambling your eggs. (I like them scrambled pretty soft in a small nonstick pan, but they're eggs—they're personal. Cook them how you like them.)
  3. While your eggs are finishing, divide about half of the avocado onto the blistered tortillas. You can either mash it right on, or cut into slices. Lightly season with salt.
  4. Pile on the finished eggs, a dollop or two of yogurt or sour cream, and a drizzle of your favorite hot sauce. Eat standing up.

See what other Food52ers are saying.

  • janet voris
    janet voris
  • Veronica_Lytle
  • Babette's sous chef
    Babette's sous chef
  • Furmano Tomatoes
    Furmano Tomatoes
  • Kamari White
    Kamari White

8 Reviews

janet V. February 23, 2021
When I saw the picture I thought, "No way!" Someone stole my recipe! I've been making egg tacos for years, with just avocado and a drizzle of runny salsa. No cheese, no sour cream (although I'd try that or a bit of creme fraiche or Mexican crema,) I find that toasting the corn tortillas in a dry, screaming hot nonstick pan then using that same pan, off heat, with a bit of corn oil to quick scramble the eggs gives them a unique flavor as they pick up a hint of toasted corn flavor. Thank you for reminding us that "simple" can be so, so good.
Merry April 2, 2018
Looking for something substantial for breakfast today and these were perfect! Blistering the tortillas over the gas flame adds some great flavor and our choice of hot sauce was sambal oelek - delicious!
Henry May 21, 2016
A perfect meal for breakfast, lunch or dinner. Love it with habanero chilies and a little cilantro, and loved the idea of trying them with whipped cottage cheese.
Veronica_Lytle October 6, 2015
These were JUST what the doctor ordered last night at 1am with a glass of wine. Soft scrambled eggs are a must. Thanks!
Babette's S. September 8, 2015
WOW, I wish I had thought of this! So simple, yet so scrummy (as Dame Edna would say) and quick! I, too, had these late last night as the author mentions she often does. It was late and Chinese take-out closed early due to Labor Day, so I got a bag of corn tortillas and went home and grabbed that perfectly ripe avocado. I did add some diced scallions to the eggs and a good sprinkling of mixed shredded Mexican style cheeses along with a dollop of the yogurt. Used 3 eggs and 4 small tacos. These really are pretty messy eating, but super yummy and satisfying. I over-toasted one of the tacos a bit, but still was good. I think I'd like the tacos to remain slightly soft and pliable, but mine all were pretty crisp and unbendable from the flame toasting. I didn't have sour cream but did have a tub of Greek Yogurt from T.J.s, would like to try with sour cream some time and also maybe try it with some whipped cream cheese or whipped cottage cheese. I could eat these once a week, at least! Thanks Kenzi!
Allison July 29, 2015
just made these for dinner and I see many many more of these in my future, possibly with a bit of cheese.
Furmano T. March 22, 2015
I enjoyed your pithy commentary as much as I did this recipe. I hope you're a writer by trade. If not, you should be!
Kamari W. March 20, 2015