Description
Fluffy scrambled eggs, quick-cooked shrimp, and bright avocado salsa come together in warm tortillas for a protein-packed, flavor-packed breakfast taco experience. Perfect for a quick weekday morning or a leisurely weekend brunch.
Ingredients
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½ lb (250g) medium shrimp, peeled & deveined
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4 large eggs
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1 ripe avocado, diced
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1 small tomato, diced
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2 tbsp red onion, finely chopped
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Juice of ½ lime
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Salt & freshly cracked black pepper, to taste
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1 tbsp olive oil or butter
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4 small tortillas (flour or corn)
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Optional: chopped cilantro, hot sauce, cotija cheese
Chef Tips / Swaps:
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Add a pinch of cumin or chili powder to shrimp for a Southwest twist.
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Vegetarian? Swap shrimp for black beans or crispy tofu.
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Make it Baja-style: panko-crusted shrimp + cabbage slaw.
Instructions
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Prepare avocado salsa: Combine diced avocado, tomato, red onion, lime juice, and a pinch of salt. Let sit while cooking shrimp and eggs.
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Cook shrimp: Heat ½ tbsp oil or butter in a skillet over medium-high. Pat shrimp dry and season with salt & pepper. Cook 1.5–2 min per side until pink, opaque, and curled in a loose “C.” Remove from skillet.
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Scramble eggs: Reduce heat to medium-low. Add remaining fat to skillet. Whisk eggs with a tiny splash of water. Pour into skillet, gently pushing edges toward center until just set but still shiny. Remove from heat.
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Warm tortillas: Heat tortillas in a dry skillet for 30 sec per side or microwave between damp paper towels for 20–30 sec.
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Assemble tacos: Layer eggs on tortillas, top with shrimp, then spoon avocado salsa on top. Finish with optional cilantro, hot sauce, or cotija. Serve immediately.
Notes
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Tortilla hack: Warm them properly for pliability; double up if they crack.
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Shrimp doneness: Look for pink, opaque, and “C” curl. Avoid tight “O” curl—overcooked!
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Make ahead: Prep veggies and shrimp night before; assemble in the morning.