You know what makes any morning better? Breakfast tacos. There’s something so satisfying about warm tortillas filled with eggs and topped with creamy avocado. I started making these on lazy weekend mornings when my family wanted something a little different from our usual pancake routine.
These breakfast tacos have become our go-to when we want a breakfast that feels special but doesn’t require hours in the kitchen. I like to prep some ingredients the night before, so in the morning, I can just scramble the eggs and warm the tortillas. It’s the kind of breakfast that lets everyone add their own toppings, which means less fuss and more happy faces around the table.
Looking for a breakfast that’s both filling and fresh? These tacos check all the boxes. Whether you’re feeding a hungry crowd or just treating yourself to a good morning meal, they’re always a win.
Why You’ll Love These Breakfast Tacos
- Quick morning meal – These breakfast tacos come together in just 20 minutes, making them perfect for busy mornings when you still want something fresh and satisfying.
- Simple ingredients – You only need a handful of basic ingredients that you probably already have in your kitchen – eggs, tortillas, and some fresh toppings.
- Customizable – Start with this basic recipe and make it your own – add more avocado, switch up the salsa, or throw in your favorite breakfast proteins.
- Protein-packed breakfast – With eggs and avocado, these tacos give you the protein and healthy fats you need to start your day feeling energized.
What Kind of Tortillas Should I Use?
Corn tortillas are the traditional and most authentic choice for breakfast tacos, but not all corn tortillas are created equal. The best ones are made with just corn, water, and lime (the mineral, not the citrus), so check those ingredients when you’re shopping. Fresh corn tortillas from a local tortilleria will give you the best flavor and texture, but if you’re buying from the supermarket, look for tortillas that feel pliable and haven’t dried out. Before using them, warm them up in a dry skillet or directly over a gas flame for about 30 seconds per side – this makes them more flexible and brings out their natural corn flavor. If they’re a bit stiff, you can wrap them in slightly damp paper towels and microwave them for 20-30 seconds to soften them up.
Options for Substitutions
These breakfast tacos are pretty adaptable – here’s what you can swap if needed:
- Corn tortillas: You can easily use flour tortillas instead of corn. Just warm them up the same way. If you’re watching carbs, large lettuce leaves can work too, though they’ll give you a different experience.
- Sweet onion: Any type of onion works here – red, white, or even green onions can step in. If you’re not an onion fan, you can leave them out or add some bell peppers instead.
- Eggs: While eggs are pretty central to breakfast tacos, you could use scrambled tofu if you’re going for a vegan version. Season it well with turmeric for color and black salt for that eggy flavor.
- Avocado: If avocados aren’t ripe or available, try using guacamole or even a dollop of sour cream for that creamy element.
- Salsa: Any type of salsa works – red or green, fresh or jarred. Hot sauce or even diced fresh tomatoes can work in a pinch.
- Cilantro: If you’re not a cilantro fan (or got the soap gene!), try using fresh parsley or just skip the herbs altogether.
Watch Out for These Mistakes While Cooking
The biggest challenge when making breakfast tacos is ending up with soggy tortillas – to prevent this, quickly warm your corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side until they’re pliable but not crispy. When it comes to the eggs, many people make the mistake of cooking them over high heat, which leads to dry, rubbery results – instead, cook them low and slow, stirring constantly for creamy, tender scrambled eggs. Another common error is cutting into an avocado too far in advance, which causes browning – wait to slice your avocado until just before serving, and if you have extras, squeeze some lime juice over them to maintain their fresh green color. For the best texture and flavor balance, warm your tortillas first, then cook your eggs, and assemble everything right before eating to keep the components fresh and at their peak.
What to Serve With Breakfast Tacos?
These breakfast tacos are pretty filling on their own, but there are some great sides that can round out your morning meal! A side of crispy breakfast potatoes or hash browns adds a nice crunch and helps soak up any extra salsa or toppings that might fall out of your tacos. For a lighter option, fresh fruit like mango chunks or pineapple brings a sweet contrast to the savory eggs and avocado. If you’re feeding a crowd, you might want to put out a bowl of black beans (warmed up with some cumin and garlic) to make the meal more substantial – plus, they’re great for spooning right into the tacos too!
Storage Instructions
Prep Ahead: You can dice the onions and chop the avocado the night before. Keep the onions in an airtight container in the fridge, and store the avocado with a squeeze of lime juice to prevent browning. The cilantro stays fresh when wrapped in slightly damp paper towels and stored in a plastic bag.
Keep Components Separate: These breakfast tacos are best assembled right before eating. If you need to store any leftover filling, keep the scrambled eggs in an airtight container in the fridge for up to 2 days. Warm tortillas should be made fresh, as they tend to get tough when stored.
Assembly Tips: For the freshest taste, warm your tortillas just before serving. If you have leftover scrambled eggs, heat them gently in the microwave or in a pan with a splash of water to keep them moist. Add fresh avocado, salsa, and cilantro only when you’re ready to eat.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-400
- Protein: 12-15 g
- Fat: 20-25 g
- Carbohydrates: 30-35 g
Ingredients
- 2 corn tortillas, soft
- 1/2 tsp oil or unsalted butter
- 2 tbsp sweet onion, finely diced
- 2 eggs, lightly beaten
- Salt and pepper, as needed
- 2 tbsp chopped avocado or more, if desired
- Salsa, homemade or quality store-bought (such as frontera brand)
- Fresh cilantro leaves
Step 1: Toast the Tortillas
- 2 corn tortillas, soft
Heat a dry skillet over medium-high heat.
Warm the corn tortillas for about 30 seconds per side, or until they are slightly charred or blistered.
Use tongs to flip if toasting over an open flame for even charring.
Set the tortillas aside on a plate and keep them warm, possibly covered with a dry kitchen towel.
Step 2: Cook the Eggs and Onions
- 1/2 tsp oil or unsalted butter
- 2 tbsp sweet onion, finely diced
- 2 eggs, lightly beaten
- salt and pepper, as needed
In a small skillet, heat the oil or butter over medium-low heat.
Add the finely diced sweet onion and sauté for 1-2 minutes until softened and fragrant.
Lower the heat to low, then pour in the lightly beaten eggs.
Season with salt and pepper to taste.
Cook gently, stirring or folding the eggs slowly, until just set and creamy.
I always cook scrambled eggs low and slow for the best texture.
Step 3: Assemble and Garnish the Tacos
- cooked eggs and onions from Step 2
- warmed tortillas from Step 1
- 2 tbsp chopped avocado or more, if desired
- salsa, homemade or quality store-bought (such as Frontera brand)
- fresh cilantro leaves
Spoon the softly scrambled eggs and onions (from Step 2) evenly onto the warmed tortillas (from Step 1).
Top each with chopped avocado, a spoonful of your favorite salsa, and fresh cilantro leaves.
Fold the tortillas gently in half and enjoy immediately.
For extra freshness, I like to add an extra squeeze of lime or a few more cilantro leaves if I have them on hand.
