Ingredients
- SpinneysFOOD Organic Free Range Eggs 8
- SpinneysFOOD Fine Sea Salt to taste
- SpinneysFOOD Black Pepper freshly ground, to taste
- SpinneysFOOD Pure Sunflower Oil 2 tbsp
- SpinneysFOOD Mild Mexican Seasoning 1 tbsp, plus extra for serving
- Small flour tortillas 8
- Roma tomatoes 2
- Avocados 2
- Shredded cheddar cheese 120g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mexican breakfast tacos
Mexican 5 Mins Prep ยท 15 Mins Cook
- Crack the eggs into a bowl. Add a pinch of salt and pepper, and whisk until well combined.
- Heat a non-stick pan over a medium-low heat and add a small amount of oil. Pour the whisked eggs into the pan and cook, stirring gently with a spatula. As the eggs start to set, sprinkle over the mild Mexican seasoning. Continue to scramble until the eggs are fully cooked and well-seasoned.
- While the eggs are cooking, warm the small flour tortillas in a separate dry pan until they are soft and pliable.
- Dice the tomatoes and slice the avocados. Divide the warm tortillas between 4 plates. Spoon a portion of the scrambled eggs into the centre of each tortilla. Sprinkle shredded cheese on top of the eggs. Top with the tomatoes. Place slices of avocado on each taco and sprinkle over a pinch of seasoning.
- Serve immediately.