Savor the Sunrise with Avocado Tomatillo Breakfast Tacos
Imagine waking up to a vibrant and nutritious breakfast that’s bursting with green goodness. These Avocado Tomatillo Breakfast Tacos have become my weekday morning ritual, and I can’t wait to share this recipe with you. Inspired by the famous El Popeye breakfast tacos in Austin, these tacos are the perfect way to kickstart your day with a burst of flavor and a hearty dose of veggies.
The Perfect Morning Bite
These breakfast tacos have graced my breakfast table so often that I’ve lost count. The inspiration came from the iconic El Popeye breakfast tacos in Austin, and I’ve since made them a regular part of my morning routine. Why? Because they’re a delicious and wholesome way to embrace vegetables from the get-go. Packed with scrambled eggs, sautéed spinach, creamy avocado, and generous scoops of fresh tomatillo salsa, these tacos are a symphony of flavors and textures that will have you jumping out of bed in the morning.
A Quick and Easy Morning Fix
What sets these breakfast tacos apart is their incredible simplicity. Here’s what you’ll need to whip up this green delight:
- Scrambled Eggs: The heart of your taco.
- Sautéed Spinach: Packed with green power and nutrients.
- Avocado Slices: Bringing in healthy fats and a luscious creaminess.
- Tomatillo Salsa: Adding a punch of vibrant flavor. Keep a jar of this in your fridge for speedy taco mornings.
- Extras: Optionally, a few sliced serrano peppers and microgreens for an extra kick.
- Tortillas: Charred or warmed, the choice is yours.
- Lime Wedges: For that zesty finishing touch.
Tips to Elevate Your Breakfast Taco Game
- Keep your fresh tomatillo salsa in the fridge for up to 2 weeks (jarred salsa lasts even longer).
- Get creative with your fillings; consider adding black beans, diced tomatoes, or a touch of dried chile salsa.
- Keep tortillas fresh in the fridge for a week, or freeze them for extended storage.
- For maximum flavor, char your tortillas over a gas flame until the edges turn golden brown.
Recipe for Avocado Tomatillo Breakfast Tacos
- 5 cups of fresh spinach
- 3 large eggs
- Extra-virgin olive oil (for brushing)
- Sea salt and freshly ground black pepper
- 4 tortillas (charred or warmed)
- ½ avocado (sliced)
- Roasted Tomatillo Salsa (for serving)
- Microgreens (optional)
- Sliced serrano peppers (optional)
- Lime wedges (for serving, if desired)
- Lightly brush a medium nonstick skillet with olive oil and heat it over medium heat. Add the spinach and a pinch of salt and pepper. Sauté until the spinach wilts, working in batches if needed.
- Wipe the skillet clean and scramble the eggs. Lightly brush the skillet with olive oil again and heat it over medium heat. Add the eggs, let them cook briefly, and then stir and scramble until just set.
- Assemble your tacos with the scrambled eggs, sautéed spinach, avocado slices, and generous dollops of tomatillo salsa. Top with microgreens and sliced serrano peppers if you like a bit of heat. Serve with lime wedges for that extra zing.
In just a matter of minutes, you can enjoy a breakfast that’s both nutritious and bursting with flavor. These Avocado Tomatillo Breakfast Tacos are the ultimate morning pick-me-up, giving you the energy and satisfaction you need to tackle the day ahead. So, go ahead and savor the sunrise one bite at a time!