Breakfast Tacos Recipe

Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork until mostly smooth with some small chunks remaining.

Add minced red onion, chopped cilantro, lime juice, kosher salt, ground cumin and black pepper. Stir to combine and taste; adjust salt or lime as needed. Cover and refrigerate until ready to serve.

Place corn tortilla chips in a large bowl. Sprinkle with Tajín seasoning and lime juice. Toss gently until chips are evenly coated. Set aside in a shallow bowl for serving.

Prepare eggs

Crack the eggs into a medium bowl. Add the whole milk, salt and pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 30 seconds).

Cook

Heat a large nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat. Pour in the egg mixture. Let sit undisturbed for 10–15 seconds until the edges begin to set.

Finish scrambled eggs

Using a silicone spatula, gently push set edges toward the center, allowing uncooked egg to flow to the pan. Continue folding every 10–15 seconds until eggs are mostly set but still creamy, about 2–3 minutes total. Remove from heat when slightly underdone (carryover will finish cooking). Stir in chopped cilantro and transfer to a warm bowl.

Warm tortillas

Heat a dry skillet over medium-high heat. Lightly brush each tortilla with a little vegetable oil or butter. Warm tortillas 20–30 seconds per side until pliable and lightly browned spots appear. Keep warm wrapped in a clean towel.

Assemble tacos

Lay a warm tortilla on a plate. Spoon about 1/3 cup of the scrambled eggs into the center. Top with a sprinkle (about 2 tablespoons) of shredded cheese so it melts from the heat, a few diced tomatoes, some sliced green onions, and pickled jalapeños if using. Repeat with remaining tortillas.

Finish and serve

Serve tacos immediately with a generous scoop of guacamole and a side of Tajín chips. Offer lime wedges to squeeze over the tacos. Serves 4 (2 tacos per person).