tacos with scrambled egg, avocado, and feta
This is one of those blogging moments when we’ve eaten something so ridiculously tasty that I just have to post about it, but then realize that it’s hardly even a recipe! Consider this more a menu suggestion or a prescription for success. It’s the best thing I know how to make in ten minutes, and is perfect for a night when you realize you are just not up to making anything that will keep you in the kitchen longer than that. Or when you just really want tacos.
We had some similar tacos at a restaurant awhile back, and immediately afterwards we knew we would be recreating it right away (and we have, many times, since). Normally, a breakfast burrito or breakfast taco doesn’t really get me that excited, but something about the combination of the scrambled eggs with tangy feta, buttery avocados with fresh, slightly crisp corn tortillas…oh man! It seems like you sometimes have to go to lengths (roasting chiles, food processing salsas and sauces, and the like) to taste something new within the realm of mexican food, but these were like a taco awakening for me! Great for breakfast, lunch or dinner, these tacos are so simple, and they only take ten minutes to throw together.
What follows is, again, more of a loose explanation of the magic that is these tacos than a recipe. It’s easily expandable to as many people as you want to feed– I’d recommend one egg per taco, so figure out how many people you’re serving and how many tacos per person, and you’re set. Just adjust the salsa, avocado and cheese accordinagly. So please, go forth and make these, and adapt to your liking (you could add beans, some chiles for extra spice, other veggies…anything you like)! It is my new favorite cheap, fast, easy, and delicious meal.
Tacos with Egg, Avocado and Feta
Inspired by Nearly Normal’s restaurant
Makes 4 tacos (likely serves 2, depending on your hunger)
1 T of milk (for fluffy scrambled eggs; optional)
salt and pepper
1 avocado, sliced
1 small hunk of red onion or two green onions, chopped
1/2 cup crumbled feta or cotija cheese
Your favorite salsa
4-8 corn tortillas, depending on if you want to double wrap, and frying oil, if you want them crispy
We enjoyed these the way they were served in the restaurant, in a lightly-fried corn tortilla (sort of half way between a soft tortilla and a hard shell). If you prefer your corn tortillas au naturale, feel free to skip this first step. If you want to have them crispy or semi-crispy, get yourself some oil and a frying pan (just a shallow coating in a small pan will do) and set the heat to medium. If your tortillas are prone to cracking, microwave them a little bit to get them warm and pliable before you try to cook them. When the oil is hot, add 1 tortilla to the pan. Use a fork to submerge it a bit, then let it float back up to the top. Use two forks to fold it over, and hold the top half up out of the oil while holding the bottom half down in to get crispy. When it’s starting to firm up to the desired degree, turn it back over and submerge the other part. When it’s crisped to your liking, remove and drain on paper towels. If one cracks or breaks, make some fresh tortilla chips of it!
When the shells are ready, get your other ingredients prepped– chop onions, get out feta and salsa, slice avocado, etc. You don’t want to still be doing those little tasks when your eggs are scrambled and waiting or your tacos will go cold before you can even get there. When everything else is ready, scramble your eggs. Beat the eggs in a small bowl with the dash of milk, then scramble them gently in a heated skillet. Season with salt and pepper. Scoop the eggs into the tortillas and then layer them up with feta, avocado, onion, salsa, and anything else you like on your tacos. Enjoy!