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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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% Daily Value
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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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Reviews

This meal has 43 reviews

DELICIOUS!! Eliminated the cilantro (preference), added more shallots in with the shrimp to cook, and chopped the shrimp. With alteration to the oil amounts, using corn tortillas, this recipe was a delicious 11 WW points!! Definitely going to make this one again!

By: Janice
Posted: May 27, 2019
Diet: Original

We liked these, but definitely needed more spice and some seasonings for the corn and bean salsa. We made leftovers into rice bowls and they were very good also.

By: Barbie
Posted: Apr 25, 2019
Diet: Original

Very good and easy!

By: Kimberly
Posted: Apr 23, 2019
Diet: Gluten-free

So good!

By: Andrea
Posted: Apr 21, 2019
Diet: Paleo

Wow! These are fantastic! Think we are going to blacken the shrimp next time. But this is an instant fav. The chimichurri is excellent.

By: Jamie
Posted: Apr 13, 2019
Diet: Original

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