Soft Avocado Breakfast Taco

 

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Gordon Ramsay Cooks Breakfast Tacos with Aarón Sanchez | Scrambled

Video taken from the channel: Gordon Ramsay


2 teaspoons olive oil, divided 1 tablespoon fresh lime juice 1/2 teaspoon ground cumin 1/8 teaspoon salt, divided 1 head Romaine lettuce, shredded or chopped (3 cups or 140 grams) 1 large (180 grams) tomato, seeded and chopped 2 tablespoons chopped fresh cilantro 4. Avocado Breakfast Soft Tacos feature scrambled eggs, black beans, cheese, salsa, and WHOLLY® SIMPLY AVOCADO™ Sea Salt in a warm flour tortilla. While these Avocado Breakfast Soft Tacos are called breakfast tacos they are great for any meal of the day, even dinner. We eat breakfast for dinner fairly often because it is so quick to whip up. Instructions.

Wrap the stack of tortillas in a damp paper towel. Microwave on high until warm, approximately 1 minute. Tortillas should be soft and flexible. If tortillas are cracking or too stiff to roll, they are not warm enough.

Heat again for 15 seconds at a time until soft. I probably tried most of their tacos in the 7+ years I lived in Austin, but have a fond memory of the Fried Avocado Taco that inspired my Avocado Schnitzel breakfast tacos. Crispy outside and soft and warm inside, there are some serious tacos. Ingredients.

2 soft corn tortillas. 1/2 teaspoon oil or butter. 2 tablespoons diced sweet onion. 2 eggs beaten. salt and pepper to taste. 2 tablespoons chopped avocado or more. homemade or good quality jarred salsa I use Frontera brand. fresh cilantro.

Heat the corn tortillas in the oven or microwave. Assemble breakfast tacos by spreading a layer of chipotle sauce on each tortilla and top with crispy avocado, roasted vegetables, black beans, and eggs. Sprinkle with green onion and serve. avocado · black beans · cauliflower ·. A mouth watering breakfast meal which is spicy yet healthy and full of flavors.

Try this amazing Avocado tomatillo tacos recipe – simple and easy to make in just 15 minutes. Incredibly energetic and filling that you won’t feel a need to eat until lunchtime. These green tacos are inspired by the American cartoon Popeye The Sailor Man. Brush the skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble the eggs until just set.

Assemble the tacos with the eggs, spinach, avocado slices, and scoops of tomatillo salsa. To make your tacos scoop some eggs (don’t forget to season them!) onto your tortilla shells. Don’t forget to give them some heat first! You can straight up char them on your gas burner or you can do it in a dry pan, 1-2 minutes per side. I like to double up on the tortillas because I’m greedy like that.

Top with some avocado. This recipe combines some of our favorite breakfast ingredients — scrambled eggs, avocado and cheese — and stuffs them into crunchy taco shells along with veggies and salsa. Even better, this recipe.

List of related literature:

Warm the tortillas over a gas flame or in a pan; fill with shredded pork, lettuce, onion, cilantro, and avocado.

“The Belly Fat Cure#” by Jorge Cruise
from The Belly Fat Cure#
by Jorge Cruise
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Remove the avocado with a slotted spoon and set on a paper towel–lined plate to drain.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
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Make the avocado crema: Place the sour cream, salsa verde, and avocado in a small blender and blend for 30 seconds, or until smooth.

“Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes” by Mellissa Sevigny
from Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes
by Mellissa Sevigny
Victory Belt Publishing, 2018

Slather about 2 tablespoons of the avocado sauce on each roll top, then spoon about ¼ cup of the pico de gallo over the carnitas.

“Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico” by Roberto Santibanez, JJ Goode, Todd Coleman
from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
by Roberto Santibanez, JJ Goode, Todd Coleman
HMH Books, 2012

These tacos are also excellent with homemade guacamole (here) and salsa fresca (here).

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

Add about 2 tablespoons cheese and about 1½ tablespoons of filling in the center of the tortilla.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

(If you are worried about flipping the tortillas, then brown the top for 1 to 2 minutes under a hot broiler.)

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Serve with the tortillas, lettuce, cheese, sour cream, salsa, lime slices, and avocado.

“Keto Restaurant Favorites” by Maria Emmerich
from Keto Restaurant Favorites
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Spread some avocado crema on each tortilla.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

On top of the tostada, place avocado slices and diced tomato.

“Foraging Wild Edible Plants of North America: More than 150 Delicious Recipes Using Nature's Edibles” by Christopher Nyerges
from Foraging Wild Edible Plants of North America: More than 150 Delicious Recipes Using Nature’s Edibles
by Christopher Nyerges
Falcon Guides, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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67 comments

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  • A real Mexicano like me eats tacos crunchy, soft tacos break when loaded with carne ranchera (Ranger) anyone that agrees with me sub to me

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  • Obviously Aaron Sanchez made the bests tacos! You started warming up tortillas to have a cold taco at the end seriously? And like the chef said you put everything what you’ve seen on the table!

  • Love you Gordon but my vote goes to Aaron, I love my tortillas soft. Both tacos looked delicious but I like that he cheated and added the avocado in the end. Chemistry between these two chefs was amazing!

  • I had to subscribe Cheff Gordon Ramsay gave mad respect to our Mexican hero Cheff Aron Sanchez I was not expecting 2 perfectionist to get along wow and dose tacos �� bravo ��

  • people stop taking the piss on Gordon, it’s his version of a taco. In addition, I am certain he is a man full of respect on all sort of different country cuisines and that’s certainly shown on all of his documentaries and shows all over the world. I may have never tried Mexican food however both look yummy. Anyway what can go wrong and not ending up funny as much as this when Gordon Ramsay and Aarón Sanchez are on a same video? cheers:D <3

  • Dope videos dude I just found your channel and am really digging these recipes. I’m ’bout to go make some SLOW scrambled eggs. Holla!

  • Are half these places new? I moved in 2013 (thanks a lot UT for not accepting me into grad school) and I have no idea what they are…

  • Since you asked, and because I looked for chef Sanchez’s recipe in the comments. I’m going to say his looked better, though I would be happy to try either. Thanks for sharing.

  • i thinked migas tacos were like chilaquiles here in Mexico but now i see is more like a texas thing, seems nice i should give it a try

  • They’re bro’s for sure. Love their bromance. And Gordon, major faux pas starting with your tortillas first. They both sound yummy, but I would have to give it to Aaron, executed beautifully on both, but him and the tortillas are “spot on.” ��

  • Austin is not the city for breakfast tacos in Texas. Corpus Christi, San Antonio, Laredo and most of the main Rio Grande Valley cities.

  • Great all the way around! I notice Gordon used just a little bit of oil to warm up the tortilla… this is KEY! to have great tacos! That’s what I do… always… no matter what! I’m wondering where did Gordon pick that trick from! Gordon you got it! Only thing… cheese in a taco? Well… that is a north of the border thing… also Gordon’s pickle onion o cebolla morada en escabeche! This is awesome man. I’m sure you have been in Mexico before.. have you..

    Chef Sanchez yes… a little sauté tomato with chorizo is a good trick too! Which one is best? I need to try them firs to tell you! Both are my next breakfast taco! I will let you know… how it went!

  • It’s delicious alright??! Get over yourself -_ good job it looks great I think I’ma go make my own version but still your video motivated to get in the kitchen this very second:)

  • What is with the obsession with potatoes on breakfast tacos and/or burritos? I can sometimes go for some hash browns, add a little crunch, but any other kind of potatoes, especially mashed potatoes, just sounds like a big old blandening agent.

  • Both tacos look delicious! Pero le faltó el sudor y la mugre del señor de la esquina. Siento que no me dará la diarrea acostumbrada

  • Alex, you need to come to Houston for some Barbecue, pal. I’m probably gonna get flack for this, but we got some pretty good places down here in Space City. Other Texas cities will claim they have one good place, but H-Town has a wider variety.

    Before anyone freaks out, note I said we have some pretty good places, not the best.

  • By far one of your best videos so far! I love love love the music! Migas tacos, are so yummy, but you make them look even better! Thanks Hilah!

  • y si les ponen pimienta ya valió… En ninguna fonda en Mexico te preguntan “Sus tacos con o sin pimienta? El Cheff Aaron Sánchez debe darse una vueltecita por el verdadero México: El taco no es un platillo, es una forma de vivir, lo entiendo en Ramsey pero no en alguien que asevera ser mexicano. Me queda claro que no porque le pongan aguacate a algo, ese algo se convierte en mexicano. Honestamente sus “Tacous” son comida que los turistas esperan encontrar en Mexico y los restauranteros les venden, pero no se acercan para nada a la verdadera comida mexicana. Yo le llamo “Comida cliché: “Muchous amigous” “Tacous, tacous”, “Happy Cincou di Mayou’s Fiesta” Por favor, tienen los recursos, no los desperdicien, háganlo mejor, pueden lograrlo.

  • I’d love for him to hit my favorite place in my town. The thing is, it’s such a small town. We’ve got like 4 restaurants, maybe a couple thousand people at most. But we have the most amazing coffee shop that serves amazing food, with daily specials. And their ultimate breakfast burrito has stolen my heart

  • Trying this tonight. Thanks! I don’t have green onions and red bell pepper so I’ll substitute those for red onions and mushrooms. I’m stoked!!!

  • Yo Aaron. Good cooking lesson for you. Putting chorizo and caso fresco in everything does not make you a good cook. Actually, the fact that you judge others on their cooking, makes me sick, because you can’t even cook yourself. Many other chefs, including myself, and Gordon Ramsay, could take you to the cleaners, when it comes to cooking. And you have the audacity to judge someone else????

  • His was more typical ingredients..more of a traditional mexican food..the sausage were a key ingredient in it.. Yours were high class..too modern..or sophisticated..better representation..when we eat mexican food we are expecting spiciness.. Greasy..a little sloppy..lmao it has to look like it was homemade instead of fancy..

  • carne guisada is best just with the meat,gravy and tortilla. A great carne guisada does not need anything else unless you want some hot sauce.

  • Hmm I have to say, the eats it all with another person and a single restaurant works better. I’m just running out of BA content in quarantine…sigh.

  • For migas you don’t use tortilla chips, you start it off by chopping a few tortillas and basically frying them then adding the eggs

  • Cute video! B tacos are a basic food group in Texas! I heat my torts the same way cause its easy and it works and I’m lazy. Love the mug as in a taco ideaI’m on it!

  • Spot on for the intro, E! Nice little dramatization drives the point. Sometimes I would prep the veg the night before so I can get that caffeine flowing through the veins while everything cooks. Keep that taco theme on Tuesdays rollin’, man!

  • Make those flour tortillas by hand, add some nopales, and you’re right on the money! Exactly how we make breakfast tacos in my family. (We’re TexMex: Mexicans that were born and raised in Texas)

  • Dear Elove love love all your recipies. Liked to see you sit up from sleep in this one!, But, the onion cutting, chili cut up is not a ten minute before work meal. At least not for most people! Keep them coming! More vegetarian options please, as you go? Sincerely Sarah W’s Mom

  • i love these videos you put out!! i love grilled cheese sandwich but what u have done thus far, i’m really going to try some of what you have made:) way to go Sam:) and i have subscribe your channel too:)

  • Will you guys nock that shit off…… Makin’ folks hongry, just ain’t right….. You are right about them-there burritos too…. yuuuumy:-D

  • Chorizo>>>>breakfast sausage, but I dig this concept. Im always looking for better breakfast. I’d rather have a great and light lunch.

  • Loved that reference to NOT ANOTHER COOKING SHOW with the outro. Congrats on the recent explosion in growth; it’s clear you’ve been grinding at this stuff at a high quality for some time now. Great job on all the content, how exciting that there’s a huge backlog for me to chow through!

  • Austin tacos have nothing on San Antonio tacos. Want proof? Barbacoa from Elvitas on St. Cloud in SA. Best damn taco you’ll ever eat, perfect tortilla, meat, salsa, everything.

  • “If you wanted to add sour cream, that’d be great, if you wanted to use like a meltier cheddar cheese, maybe you throw some sour cream in there”
    What are your thoughts on sour cream though?

  • This is probably one of my favorite breakfast dishes ever! I used to get breakfast tacos everyday (literally) when I worked in Austin and this is the closest I could get to those. 진짜 너무 맛있다ㅠㅠ

    Please subscribe for more videos and updates!

  • 6:50 Gordon ate off of that spoon and then put it back in with the other clean spoons. And then Aaron grabs a spoon out of there right after.

  • Thank you. I am so tired of people cooking eggs at 900 degrees and in 10 seconds.
    Attention people your home should not smell of eggs 2 hours later.

  • WHY WOULD YOU SAY LATINO? JUST SAY WHO YOU ARE A MEXICAN!!!!!!!!!! AND OF COURSE MEXICAN AARON SANCHEZ IS THE WINNER!!!!!!! RAMSAY STICK TO YOUR BEEF WELLINGTONS!!!!!!!!!

  • Amazing. I always add a TBSP of sour cream to the eggs right at the end, and whip em’ around. Gives off that extra “Umph!”; the tang pushes it over the top for me:) AMAZING, SAM!

  • I had heard how carbohydrate food were correlated to weight gain and generally to abstain from carbs, but had never contemplated using them to lose fat. The number one idea behind the 4 cycle weight-loss solution is to actively train your body to melt fat for energy and not just carbs. It’s built around scientific inquiry into the very high carb eating habits of the Japanese and additionally their remarkable long life expectancy. The evidence suggest that it’s their elevated carb-cycling diet means that could help to remain healthy and balanced into old age with a minimal body mass index (lower incidence of excess weight).Read more here https://truehealthreport.com/4-cycle-fat-loss-fat-burning-diet/

  • I make these for my family all the time! The only change that I make is to add a little bit of my cum. Perfect tacos every time. Thank you for the recipe!

  • I want to try one of these so bad, but I have enough if an egg allergy that I get horrible stomach pains whenever I eat eggs. I wonder if there’s some kind of egg substitute out there…..

  • Can I just say, that your recipes, youtube videos, live casts etc. has really changed my relationship with my family and my stress levels. My fam enjoys every thing I make of yours and we actually sit and talk about the recipes which means less phone time more fam time. Thank you. The great unifier.

  • Their authentic friendship is what this world needs to see. Two amazing chef’s sharing a kitchen to cook a traditional Latino breakfast dish.

  • As a fellow white man, I get it. As an Texan, hearing you butcher Spanish just…it sounds like fingernails and a chalk board…good god man

    Edit: I know every person is going to say you missed this place or that place, but I’m kinda surprised y’all didn’t go to Tyson’s

  • What’s wrong with a little shot of water in the eggs? I add water all the time to scrambled eggs, about 5 ml per egg, they cook better and aren’t as sticky in cast iron. I never use milk, it changes the taste and not in a good way for me.

  • Love the videos and love cooking eggs this way but if you’re gonna slow down parts of the vid, add music or something. It’s crazy distracting and motion sickness inducing to have Sam talking normally throughout while portions of the video slow down. Just saying.

  • I found you like a few weeks and I have been in love with all your videos keep up the good work and I hope all your hard work pays off! Keep it up my dude

  • Come on, man. Breakfast tacos are a thing ALL over Texas. Even here in the southern, mexican part of texas. Hell, it’s known that if someone buys you a breakfast taco, they have really deep feelings for you (at lease it does in my town)

  • Excellent cast iron technique, moving the cooked ingredients to the far side of the pan! Few channels properly utilize the size and hotspots of cast iron. Cast iron is not about even heating. It’s about good searing and natural nonstick.

  • I do this every wkend and make enough for the week. Melt cheese on your tortilla w/garlic/onion pwd & pepper; add green chilies to your eggs; and some pre-made home fries (gr onion, red peppers, garlic/onion/celery salt). Roll up and wrap in wax paper: freezer or fridge. It really does kill the mid-morning hunger pains.

  • Serán buenos chefs pero para comida Mexicana lo que es comida mexicanas verdad no pueden mexicanamerican food pero no comida mexicana

  • one thing that i always notice is how great chefs are always cleaning up their station, you can see how even tho they are talking and making a simple recipe, its always a constant cleaning and throwing things that are not needed away.. i think its cool, making things organized its a big difference in everything

  • Not crazy about choriso but refried beans, eggs, smoked ground pork sausage, and a couple of potato cubes cheese and salsa…. OH Boy!!!! Breakfast tacos are like pizza. It combines everything, bread, meat veggies and some kind of sauce, top it off with cheese…. What’s not to like? Woo-hoo!!! Thanks a lot AGAIN, for making me hongry….. Hilah, that just ain’t right…. ;-D Otter

  • The only drinking problem Austin has is that the bars close too early. Love to see a TEXAS girl showing how its done in Texas on YouTube!!!!!!! Keep it up girl, I just subscribed

  • Austin on the video presented is suggesting for people to eat 26 Austin Tacos as if Austin flesh is in Austin Tacos presented?..Is Austin trying to unawaringly or awaringly suggesting Austin wants to be cannibalized?..Depopulate.

  • Who tf disliked this video? Assholes. Hilah is awesomeness! And so is austin, Texas I know because it’s my hometown so fuck the haters!

  • Oh breakfast tacos….. All my family friends ALWAYS brought Rudys breakfast tacos for every occasion! And when I was still in marching band, there was a taco truck that would drive around and wait for us to get a break XD Oh taco trucks….. they’re everywhere

  • You can’t play porn music with extra virgin olive oil! (Blush!!) But seriously, folks; I wonder if adding smoked salmon would make it better

  • ALEX do GYROS. Have Rapeppyfortapartaport send you to Athens. You look nothing like Post Malone. He’s a rotter. Grab some YEEROES

  • Just because tortillas are involved does not make it Mexican. Texas was once part of Mexico, so of course the food is related. There are various styles of migas throughout the world. In Morelia, for example, they make migas out of bolillo, not tortillas. The migas Hilah cooks here are 100% TEX-Mex style, hence why the fucking show is called “Hilah’s TEXAS Kitchen”, pendejo. Breakfast tacos like this are hard to find in places like California and in other areas with a large Mexican population.

  • All I hear is you know you’re a real Mexican this and that. I bet you guys can’t even do not even a bit of these two gentlemen can do

  • Hilah, I’m a bit confused. And for me, being a bit confused is way better than my normal state of TOTAL confusion. One of your earliest videos was on hangover breakfast tacos. So I’m wondering, why are you revisiting this topic? I’m not trying to be an ass, I’m just wondering if you forgot those early days due to the booze. Trust me, I forget a lot due the booze more often than not. I can only guess it’s because the recipe you’re recreating has more umph to it. Love ya, and thanks.

  • Hey Hilah, love this as usual! I was wondering, 17th November Formula 1 is in your town, how about an F1 themed Texas recipe then? I gave you plenty of notice to come up with an idea!

  • I’m mad about MIGAS! And you. In my house we make bets and the winner always gets a breakfast taco dinner with frozen sangria at El Chilito. SoI LOVED this video!:-)