Egg and Avocado Tacos
4
Points® value
Total Time
18 min
Prep
15 min
Cook
3 min
Serves
4
Difficulty
Easy
This fancy and fast breakfast is made of warm corn tortillas topped with a radish-spiked salsa, watercress, and fried eggs. If you prefer, you can scramble the eggs and use arugula or baby spinach instead of watercress.
Ingredients
Avocado
1 small, halved, pitted, peeled, and diced
Cilantro
2 tbsp(s), chopped fresh
Radishes
1 large, finely diced
Scallions
1 medium, thinly sliced
Fresh lime juice
1 tbsp(s)
Jalapeño pepper
2 tsp(s), minced, seeded
Table salt
½ tsp(s)
Olive oil
2 tsp(s)
Egg
4 large
Black pepper
⅛ tsp(s)
Fresh watercress
1 cup(s), small sprigs, loosely packed
Corn tortilla
4 medium, warmed in grill pan