All Photos © Christine Elise McCarthy 2014
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Like lots of my “recipes” – this is more just a suggestion. You can fill your breakfast tacos with any combination of ingredients you prefer. I know this recipe will bum out the vegans out there but the eggs I used here were given to me by a person who raises chickens for eggs. Locally sourced & cruelty-free as it can get for eggs. You vegans can scramble some tofu instead.
Here is what I used for two tacos:
2 corn tortillas – warmed on the burners of my stove until they charred just a bit
Red bell pepper – diced
Red onion – diced
Purple cabbage – diced
Avocado – sliced
Here is what I did:
I scrambled the eggs with some S&P.
I heated some olive oil in a pan & sauteed the onion & red pepper with a pinch of ground cumin until the vegetables were soft. I added the eggs & cooked to the point I like eggs cooked & simply built the tacos by adding the eggs & then garnishing with more chopped red pepper, purple cabbage, cilantro & avocado. Ole!