Breakfast Tacos with Chimichurri
and avocados / corn and black bean salsa
Chimichurri sauce is easy to make and really elevates these quick egg-based tacos. Enjoyed with a tangy, spicy salsa, this meal has a summer vibe but can be enjoyed year round.
Ingredients
- Cilantro - 1/3 cup, chopped
- Parsley - 1/4 cup, chopped
- Garlic - 2 cloves
- Shallots - 1 clove, chopped
- Capers - 1 Tbsp, drained and rinsed
- Vinegar, red wine - 1 Tbsp
- Lime juice - 2 tsp
- Salt - 1/2 tsp
- Oil, cooking - 1/3 cup
- Avocados - 1, sliced
- Eggs - 8
- Oil, cooking - 1 Tbsp
- Tortillas, taco-sized corn or flour - 8
- Chimichurri (ingredients listed separately) - 1/3 cup
- Jalapenos - 1, diced
- Corn, frozen or canned - 1 1/2 cups
- Beans, black (14 oz / 397 g) - 1 can
- Lime juice - 2 tsp
Nutrition Facts
Prep
-
Make chimichurri sauce - (Skip if sauce was made ahead for Tuesday.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice (portion for chimichurri), salt and oil (portion for chimichurri) in a blender or a food processor. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
-
Jalapenos - Dice jalapenos. (Remove seeds if you prefer less spice.) (Can be done up to 5 days ahead)
-
Corn - Defrost if using frozen. Drain and rinse if using canned.
-
Beans - Drain and rinse.
-
Avocados - Slice avocados.
-
Eggs - Whisk eggs.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Combine jalapenos, corn, beans, and lime juice (portion for salsa) in a serving bowl. Season with some salt and pepper. Add some extra lime juice if you’d like.
-
Heat a nonstick pan with oil (portion for tacos) over medium heat. Add eggs and scramble until cooked to your liking. In the last minute of cooking, season with some salt and pepper.
-
Warm tortillas according to package directions.
-
Assemble tacos by filling tortillas with eggs, avocados, salsa, and chimichurri. Serve any extra salsa on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
51 reviews
Made this on vacation with a very limited pantry, but I had fresh shrimp and wanted to give it a try! Instead of the chimichuri sauce I used a homemade basil pesto and added lots of olive oil, some salt and lime juice for consistency and flavor. I mixed it with corn, black beans, and a little chipotle powder. I didn't have chili powder so I used half chipotle powder in the shrimp. I had burrito sized tortillas, so we had shrimp burritos. My husband, 2 year old, dad, and I all loved it. Dad ate his on a bed of lettuce. I doubled the shrimp and shrimp seasonings and we had a little leftover. Wanted to make this in eggs for breakfast the next day, but didn't get to it.
0 HelpfulChimichurri was a cheat on this recipe. Chimichurri makes everything a 4-star meal. Shrimp were good, and corn/bean salsa was a nice accompaniment. Made in <30 mins.
0 Helpful