Breakfast Tacos

makes 4 tacos

  • 4 corn tortillas
  • 1 tablespoon unsalted butter
  • 1 green onion, chopped (including both white & green parts)
  • 5-6 dashes Chipotle Tabasco, plus more for garnish
  • salt & freshly ground pepper
  • 4 eggs
  • 1/3 cup shredded white cheddar
  • 1/2 medium avocado, thinly sliced
  • 1/4 cup cilantro, roughly chopped

Charring tortillas:

Heat tortillas one by one over an open flame. If doing it over a gas burner, turn the flame to medium-high heat. Cook tortillas 1-2 minutes per side, making sure to char the tortillas lightly. Be careful not to let them burn. When nicely charred, nestle tortillas in a cloth dish towel to keep warm.

Make scrambled eggs:

Crack eggs in a medium sized bowl and quickly break up egg yolks with a fork. Stir in half of the chopped green onions and season with salt & pepper.  Add butter to an 8 inch non-stick skillet over medium- high heat and melt. Add scrambled eggs and cook stirring occasionally until set.

Assemble the tacos:

Take a scoop of eggs and lay it down in the middle of the charred tortilla. Top with about 1-2 tablespoons shredded cheese and two thin slices avocado. Sprinkle tacos with cilantro & green onions and finish with 2-3 dashes Tabasco Chipotle. Serve immediately.