Scrambled Egg Tacos with Creamy Avocado Sauce

These delicious scrambled egg tacos with become a new favorite way to make breakfast tacos! Pair with a creamy avocado sauce and tons of fresh veggies for a complete meal to start your day.

Course Breakfast, Brunch

Cuisine American, Tex-Mex

Keyword Breakfast Tacos, Egg Tacos, Scrambled Eggs

Cook Time 20

Total Time 30

Calories 294kcal

Equipment

Sheet Pan
cutting board and sharpened chefs knife
vegetable peeler
blender or food processor
Large Skillet cast iron or nonstick
rubber spatula and serving utensils

Ingredients

For the Sauce

1 large avocado
2 tbsp olive oil
1/2 jalapeno
1/4 cup cilantro leaves and stems
1 clove garlic
1/2 lime juiced
1/4 tsp ground cumin
Kosher salt and pepper to taste

For the Tacos

6 to 8 6-inch tortillas corn or flour
1 medium sweet potato diced small
3 tsp olive oil divided
1/2 tsp ground chipotle or taco seasoning
4 large eggs
1 cup baby spinach
1/4 small radicchio shredded, about 2/3 cup
1/2 cup red onion sliced or diced
3 large radishes sliced thin
1/4 cup cilantro finely chopped, for garnish

Instructions

For the Sauce

Add all ingredients to your blender and pulse to combine. Continue to blend on high speed until smooth. Transfer to a ramekin or small bowl, cover, and chill until ready to serve.

For the Tacos

Preheat your oven to 400 degrees F. Peel the sweet potato and cut into small cubes (small dice). Toss with half of the olive oil and ground chipotle, then arrange in a single layer on a baking sheet. Roast for 10 minutes, flipping halfway through.
While the sweet potatoes are roasting, crack the eggs into a small mixing bowl and whisk to combine. Heat a nonstick or cast-iron skillet over medium-high heat. Add the remaining olive oil, and once oil is heated, add the eggs. Stir occasionally, using a spatula to break the cooked eggs into small pieces. Once eggs are fully cooked, transfer to a bowl and cover.
To build the tacos, arrange the tortillas on a serving platter. Layer in the baby spinach, shredded radicchio, roasted sweet potatoes, sliced radishes, red onion, and scrambled eggs. Garnish with one tablespoon of the prepared sauce, then add additional cilantro if desired.

Notes

Note that the smaller the dice, the faster the sweet potatoes will cook, so adjust cook time accordingly.

If desired, slice the remaining half of the jalapeno and use it to garnish your breakfast tacos.

Leftover avocado sauce may be stored in the refrigerator. Use within 3-4 days for best results.

Nutrition