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Breakfast Tacos with Chimichurri
and avocados / corn and black bean salsa

Active: 35 min Total: 35 min

Chimichurri sauce and a tangy, spicy corn salsa elevate these quick egg-based tacos. This meal got great reviews for simplicity and flavor when it was first featured in 2018.

Tags

Ingredients

Servings:
4
Metric
Breakfast Tacos with Chimichurri:
  • Avocados - 1, sliced
  • Eggs - 8
  • Oil, cooking - 1 Tbsp
  • Tortillas, taco-sized corn or flour - 8
  • Chimichurri (ingredients listed separately) - 1/3 cup
Corn and Black Bean Salsa:
  • Jalapenos - 1, diced
  • Corn, frozen or canned - 1 1/2 cups
  • Beans, black (14 oz / 397 g) - 1 can
  • Lime juice - 2 tsp
Chimichurri Sauce:
  • Cilantro - 1/4 bunch, chopped
  • Parsley - 1/4 cup, chopped
  • Garlic - 2 cloves
  • Shallots - 1 clove
  • Capers - 1 Tbsp, drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/3 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Jalapenos - Dice jalapenos. (Remove seeds if you prefer less spice.) (Can be done up to 5 days ahead)
  3. Corn - Defrost if using frozen. Drain and rinse if using canned.
  4. Beans - Drain and rinse.
  5. Avocados - Slice avocados.
  6. Eggs - Whisk eggs.

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Make

  1. 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.
  2. 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.
  3. Warm tortillas according to package directions.
  4. Assemble tacos by filling tortillas with eggs, avocados, salsa, and chimichurri. Serve any extra salsa on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (65)
Gluten-free (2)
Paleo (7)
Vegetarian (8)

44 reviews

My boyfriend doesn't like cilantro, so we made the chimichurri with only parsley-- still tasted great with a nice zing that added a lot to the tacos!

By: Kimberly
Posted: Apr 01, 2019
Diet: Original
0 Helpful

So good because - chimichurri. Next time might add tomato as well.

By: Angela
Posted: Mar 27, 2019
Diet: Original
0 Helpful

I'm not always a huge shrimp fan, but it's really hard to go wrong with chimichurri sauce. I loved these the last time they were on the menu but remembered them being a bit messy to eat, so I did rice bowls instead of tacos this time - subbed rice for tortillas and followed the rest of the recipe as written.

By: Melissa
Posted: Mar 26, 2019
Diet: Original
0 Helpful

Sauce was delicious, salsa was yum, shrimp great too! Will be making this one often.

By: Alicia
Posted: Mar 26, 2019
Diet: Original
0 Helpful

Didn't have cilantro or parsley but it was still delicious. Would be a good meal to serve to guests.

By: Felice
Posted: Mar 23, 2019
Diet: Original
0 Helpful

SO good. That chimichurri was amazing. I do think it could have used a side dish but we loved it!

By: Stephanie
Posted: Mar 22, 2019
Diet: Gluten-free
0 Helpful