Description
Hearty and smoky breakfast tacos filled with fluffy scrambled eggs, melted cheddar, and zesty Southwest spices.
Ingredients
Scale
- 6 large eggs
- 8 small corn or flour tortillas
- 1 cup shredded sharp cheddar cheese
- 1/2 small red onion, diced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 ripe avocado, sliced
- Fresh cilantro for garnish
- Salt and pepper to taste
- 1 tbsp butter or oil
Instructions
- Sauté diced red onion in butter over medium heat until translucent.
- Stir in cumin and smoked paprika for 30 seconds.
- Whisk eggs with salt and pepper, then pour into the skillet.
- Gently fold eggs over medium-low heat until mostly set.
- Stir in shredded cheese until melted.
- Warm tortillas in a dry pan or over a flame.
- Fill tortillas with egg mixture and top with avocado and cilantro.