Breakfast Tacos Recipe

Crack the eggs into a bowl. Add the milk, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk vigorously until uniformly pale and slightly frothy, about 30 seconds.

Halve and pit the avocado. Slice or cube to your preference, then sprinkle with a squeeze of half the lime to prevent browning and a pinch of salt. Finely dice the red onion and roughly chop the cilantro leaves (reserve whole small sprigs for garnish if desired).

Warm the salsa verde in a small saucepan over low heat or microwave briefly so it’s easy to spoon.

Heat a dry cast-iron skillet or nonstick pan over medium-high heat. When hot, warm each blue corn tortilla 20–30 seconds per side until pliable and slightly toasted; keep wrapped in a clean kitchen towel to stay warm while you finish the eggs.

Pan and butter

Lower the heat to medium-low. Add the butter to a nonstick or well-seasoned skillet and let it melt until foamy but not browned.

Cook

Pour the egg mixture into the pan. Let the eggs sit undisturbed for 8–10 seconds until edges begin to set. Using a silicone spatula, gently push the set edges toward the center, allowing uncooked egg to flow to the pan surface. Continue folding gently and intermittently until the eggs are mostly set but still glossy and slightly creamy, about 1.5–2 minutes total. Remove from heat while a little underdone; residual heat will finish them.

Season

Taste and adjust seasoning with the remaining 2.5 teaspoons kosher salt and remaining 3/4 teaspoon black pepper as needed (add gradually to avoid oversalting). Fold in half of the chopped cilantro (about 2 tablespoons) to the finished eggs for brightness.

Place a warmed blue corn tortilla on a plate. Spoon a generous portion of scrambled eggs (about 1/4 of the batch, roughly 2 eggs worth) into the center of each tortilla.

Top the eggs with slices or cubes of avocado (about 2 tablespoons per taco), a spoonful (about 1.5 tablespoons) of warmed salsa verde, a sprinkle of diced red onion (about 1 teaspoon), and some chopped cilantro leaves. Squeeze fresh lime over each taco to taste (start with 1/8 lime per taco).

Finish with optional crumbled queso fresco or cotija and a pinch of chili flakes or a few drops of hot sauce if using.

Serve immediately while tortillas and eggs are warm. Provide extra lime wedges, salsa verde, and cilantro on the side.