Savory Breakfast Tacos with Scrambled Eggs and Avocado

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy scrambled eggs with avocado and cilantro on warm corn tortillas for a protein-packed morning meal. This Mexican-inspired recipe (keto), ready in about 12 minutes, combines large eggs, avocado, corn tortillas into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 410 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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Prep: 5 min Cook: 7 min Serves 2 Mexican cuisine 410 cal/serving

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Ingredients

4 large eggs
1, mashed avocado
6 corn tortillas
1 tbsp olive oil
2 tbsp, chopped fresh cilantro
1, quartered lime
1/4 tsp salt

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Instructions

Step 1: Warm 6 corn tortillas in a dry skillet for 30 seconds per side until pliable and lightly toasted.
Step 2: Whisk 4 large eggs with 1/4 tsp salt in a bowl until combined. Heat 1 tbsp olive oil in a nonstick skillet over medium-low heat.
Step 3: Pour eggs into skillet, stirring gently with a rubber spatula for 3-4 minutes until softly set but still moist, breaking into small curds.
Step 4: Divide scrambled eggs between warm tortillas, top with 1/2 mashed avocado per taco, and sprinkle with 2 tbsp chopped cilantro. Serve immediately with lime wedges for squeezing.