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Breakfast tacos with avocado and lime sauce

Breakfast tacos with avocado and lime sauce

Total Time
15 min
5 min
10 min
They might be called breakfast tacos, but you can serve up these tasty wraps anytime of the day.



80 g, chopped

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Lime juice

2 tsp

Whole grain wrap

160 g, or tortilla (4 x 40g)

Fresh green chilli

1 whole, sliced, plus 1 extra to serve

Ground cumin

½ tsp


8 medium

Cherry tomatoes

200 g, quartered

Fresh coriander

¼ cup(s), chopped

Red onion

½ small, thinly sliced


1 medium, cut into wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. To make the avocado sauce, process avocado, yoghurt and lime juice in a small food processor until smooth. Transfer to a small bowl, season with salt and pepper and set aside.
  2. Heat tortillas following packet instructions. Wrap in foil to keep warm.
  3. Lightly spray a medium nonstick pan with oil and heat over medium heat. Cook chilli and cumin over a medium heat for 1-2 minutes, until fragrant. Lightly whisk eggs in a bowl and season with salt and pepper. Pour egg mixture into pan and cook, stirring occasionally, until scrambled and just set.
  4. To serve, top warm tortillas evenly with scrambled eggs, tomatoes, coriander, onion and extra chilli. Drizzle with avocado sauce and serve with lime wedges.