Tex-Mex Breakfast Tacos
For a healthy and flavorful start to the day, scramble up some egg whites and put these tasty tacos together in just 10 minutes.
- Total Time:
- Servings: 2
Source: Everyday Food, May 2008
- 4 large egg whites
- Coarse salt and ground pepper
- 1 teaspoon vegetable oil, such as safflower
- 2 corn tortillas (6-inch)
- 1/4 cup store-bought salsa
- 1/4 avocado, diced
- 2 scallions, thinly sliced
- 2 teaspoons fresh lime juice
- Chopped fresh cilantro
In a bowl, whisk together egg whites and 2 tablespoons water; season with salt and pepper. In a nonstick skillet, heat oil over medium. Add egg mixture; cook, stirring with a heatproof rubber spatula, just until set, 2 to 3 minutes.
Wrap stacked tortillas in a damp paper towel; microwave on high for 10 seconds. Dividing evenly, top one half of each tortilla with eggs, salsa, avocado, and scallions. Sprinkle with lime juice, and if desired, top with cilantro; fold and serve.