Breakfast Tacos (3) Recipe

Crack eggs into a medium bowl. Add the milk, lime zest, kosher salt and freshly ground black pepper. Whisk until combined and slightly frothy (about 20–30 seconds).

Peel and pit the avocado; cut into 1/4-inch slices or small cubes depending on preference. Place in a small bowl and squeeze half of the lime over it to prevent browning; set aside.

Finely mince the red onion into small dice. Place in a small bowl and if desired soak in cold water for 5 minutes to soften bite and mellow sharpness, then drain and pat dry.

Roughly chop the extra cilantro leaves for garnish and set aside.

Heat a nonstick or well-seasoned skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan.

Pour the egg mixture into the skillet. Allow eggs to sit undisturbed for 10–15 seconds until they just begin to set at the edges.

Using a silicone spatula, gently push portions of the eggs from the edges toward the center, forming large, soft curds. Continue moving occasionally; keep heat moderate-low so eggs stay creamy and do not brown. Total cook time should be 2–3 minutes depending on pan and heat.

When eggs are mostly set but still slightly glossy and soft, remove pan from heat. Fold in the chopped cilantro (3 tbs) and adjust seasoning to taste with additional salt or pepper if needed. The residual heat will finish cooking the eggs to a soft, custardy texture.

Heat a second cast-iron skillet or heavy pan over medium-high heat. Brush each tortilla lightly with neutral oil (or use a dry pan if preferred) and warm tortillas 20–30 seconds per side until pliable, slightly toasted and with a few char spots. Keep tortillas warm wrapped in a clean kitchen towel or a tortilla keeper.

Lay two warm tozi blue corn tortillas flat. Divide the scrambled eggs evenly among the three tacos (about 2 eggs worth per taco).

Top the eggs with a few slices or cubes of avocado, a spoonful (about 1–2 tbs) of diced red onion, and about 2 tablespoons of salsa verde per taco (adjust to taste).

Finish each taco with a squeeze of the remaining lime half, a sprinkle of the reserved cilantro leaves, and a dash of hot sauce if using.

Serve immediately while tortillas are warm and eggs are creamy.