Scrambled Egg Tacos With Avocado and Salsa


If you like things spicy, mix a little diced jalapeño into the eggs before scrambling.

Scrambled Egg Taco Recipe
Photo: Charles Masters
Hands On Time:
10 mins
Total Time:
10 mins
2 serves


  • 4 large eggs

  • kosher salt and black pepper

  • 1 tablespoon unsalted butter

  • 4 corn tortillas, warmed

  • ½ avocado, thinly sliced

  • ¼ cup salsa

  • 1 ounce Monterey Jack, shredded (1/4 cup)

  • 2 tablespoons fresh cilantro


  1. In a medium bowl, beat the eggs with ¼ teaspoon each salt and pepper.

  2. Heat the butter in a large nonstick skillet over medium-high heat. Cook the eggs, stirring, until set but still soft, 2 to 3 minutes.

  3. Divide the eggs among the tortillas. Dividing evenly, top with the avocado, salsa, Monterey Jack, and cilantro.

Nutrition Facts (per serving)

441 Calories
28g Fat
30g Carbs
20g Protein
Nutrition Facts
Calories 441
% Daily Value *
Total Fat 28g 36%
Saturated Fat 11g 55%
Cholesterol 451mg 150%
Sodium 676mg 29%
Total Carbohydrate 30g 11%
Total Sugars 2g
Protein 20g
Calcium 218mg 17%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles