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

Active: 35 minTotal: 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.

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!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 44 reviews

Simple and tasty. I really liked the chimichurri sauce. Made the sauce during prep which made this a super quick dish to throw together during a busy week.

By: Jeremy
Posted: Mar 13, 2019
Diet: Original

5 stars the first time I made it and 5 stars again. That sauce is just so good. I also increased the spices on the shrimp, as usual, and it was perfect.

By: Angela
Posted: Mar 13, 2019
Diet: Original

I would put this chimichurri sauce on everything.

By: Audra
Posted: Mar 13, 2019
Diet: Original

Very quick and delicious. I think I’d probably skip the corn and bean salsa—it didn’t really add anything special to the dish.

By: Emily
Posted: Mar 13, 2019
Diet: Vegetarian

Another winner! Love the chimichurri sauce and spices! Used frozen corn. Easy weeknight dinner, especially since chimichurri was already done!

By: Alyssa
Posted: Mar 13, 2019
Diet: Original

Chimichurri! Simple easy and delicious!

By: Liz
Posted: Mar 12, 2019
Diet: Original