So Bomb Egg Tacos
I’ve tried so many combinations of egg tacos and think these are hands down the best. Crispy, cheesy taco with ricotta and Trader Joe’s Pepita salsa and fluffy scrambled eggs. Yep: “so bomb”. Also try subbing out corn tortilla for flour or ricotta for creme fraiche. Portion for this recipe: 2 tacos.
Time
Prep: 4 minutes
Cook: 8 minutes
Ingredients
2 corn tortillas (white or yellow corn)
4 tbsp shredded cheese (Mexican blend)
2 tbsp ricotta cheese
2 tbsp Trader Joe’s Pepita salsa
Splat of butter
2 eggs, whisked or scrambled, with a pinch of salt
Sea salt, fresh ground pepper and cayenne pepper to taste
1/2 avocado, sliced
Directions
Warm up a skillet over medium-high heat. Lay down the tortillas and warm for 2 minutes. Flip and give it another 2 minutes. Tortilla will start to get crispy. Flip again and sprinkle 2 tablespoons of cheese on each tortilla. Right before the cheese is fully melted, add one tablespoon of Pepita salsa to each tortilla, on top of the cheese, followed by one tablespoon of ricotta on each tortilla. Remove from heat and put on a plate. Set aside.
Melt the butter in the pan. Add the eggs and stir with a rubber spatula, using a circular motion, until cooked as you like (just 1-2 minutes). Place the cooked eggs on the tortillas.
Sprinkle with cayenne pepper, salt, and freshly ground black pepper. Top with avocado.