Come Share Our Table – Individual Breakfast Taco with Pico de Gallo and Avocado

One of the top three things I miss about living in Austin, TX is the good ‘ole breakfast taco. I had one almost every morning on the way into work. In fact, I often bought some for the entire office at only a buck and a half each. Those days there was no need to make them myself. There were taco shacks all over the place that you could drive right up to. One of my favorite places to get them was at a place called Rudy’s where you could fill your tank up, listen to live music and get your breakfast taco or BBQ fix all at the same darn time 🙂 My favorite combo was with chorizo and cheese. Holy cow it was good.

When I’m craving a bit of Austin, I make breakfast tacos at home. They are so easy and are quite healthy if you don’t smother them in fatty sausage and loads of cheese, although there is a time and place for everything!

When I’m feeling naughty I add one slice of crumbled bacon to mine. But today I was swatted that devil whispering in my left ear and stuck to heart healthy avocado and homemade pico de gallo.

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Individual Breakfast Taco with Pico de Gallo and Avocado

Makes 1 serving

INGREDIENTS

*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible

Salsa

  • 1/2 cup chopped tomatoes
  • 1 Tbsp diced red onion
  • 1 Tbsp (packed) cilantro leaves
  • 1/2 tsp lime jime
  • salt and pepper to taste
  • diced jalapeño to taste (optional)

Filling

  • 1/2 tsp olive oil
  • 1/4 c. diced bell pepper (used mini sweet bell peppers)
  • 1 egg, plus 1 egg white, lightly beaten
  • salt and pepper to taste
  • shredded cheese of choice (optional)

Other

  • 1 low carb tortilla (roughly 80 calories each)
  • 2 slices avocado

INSTRUCTIONS

  1. Mix all the ingredients for the Pico de Gallo together in a small bowl. Let sit at room temperature while you prepare the filling.
  2. Heat 1/2 tsp olive oil in a non-stick skillet over medium heat. Add the bell peppers and add a pinch of salt and pepper. Saute for 1 minute. Add the egg, a pinch of salt and pepper to taste, and gently scramble until done to your liking. Feel free to add a little cheese at this point if desired.
  3. Heat the tortilla in a wet paper towel in the microwave for 15-30 seconds. Fill with the egg mixture and top with the pico de gallo and avocado slices. Garnish with extra cilantro if desired.

Supermarket avocados will normally need a couple days in your home before they are ripe and ready to eat. They shouldn’t be hard to the touch; they should give just a tiny bit. Always wash the avocado first. There are several ways to prep an avocado depending on what you are using it for, but for our purposes here, run a knife lengthwise through the center of the avocado until you hit the seed in the middle, then drag the knife all the way around it. Give the avocado halves a slight twist in opposite directions to separate them. Place one half cut-side down onto your cutting board, and cut two slices to the thickness desired right through the skin. Remove the skin from the slices with your fingers or by running a paring knife between the skin and the flesh. Store the leftover avocado in an airtight container, leaving the seed in when possible because it will lengthen the refrigerator life.

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2 replies »

  1. Thank you very much. I had a hard time with that photo this morning because of the lighting so thank you for saying that. I’ll be posting how I managed to clean it up and make it look a lot nicer for the blog later when I have the time. Thanks for visiting!

    Like

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