Food & Cooking Recipes Breakfast & Brunch Recipes Tex-Mex Breakfast Tacos Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 2 For a healthy and flavorful start to the day, scramble up some egg whites and put these tasty tacos together in just 10 minutes. Ingredients 4 large egg whites Coarse salt and ground pepper 1 teaspoon vegetable oil, such as safflower 2 corn tortillas (6-inch) ¼ cup store-bought salsa ¼ avocado, diced 2 scallions, thinly sliced 2 teaspoons fresh lime juice Chopped fresh cilantro Directions 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. Rate it Print