These Avocado Tomatillo Breakfast Tacos are a vibrant, flavor-packed way to start your day. Creamy avocado meets tangy tomatillo salsa, creating a fresh and zesty combination that wakes up your taste buds.
Wrapped in warm tortillas, each bite offers a satisfying mix of textures—soft, crunchy, and slightly chewy. Ready in just 15 minutes, this recipe is perfect for busy mornings when you want something delicious without the fuss.
The bright, herbaceous notes of cilantro and the subtle heat from jalapeños elevate these tacos to a whole new level.
With a balance of richness and acidity, they’re light yet filling, making them an ideal breakfast or brunch option.
Whether you’re cooking for one or a crowd, this dish is sure to impress with its simplicity and bold flavors.
Fresh & Flavorful Ingredients
- 5 cups fresh spinach (washed and dried)
- 3 large eggs (substitute with egg whites or tofu scramble for a vegan option)
- Extra-virgin olive oil, for brushing
- Sea salt and freshly ground black pepper, to taste
- 4 tortillas, charred or warmed (corn or flour, your choice)
- ½ avocado, sliced (ripe but firm)
- Roasted Tomatillo Salsa, for serving (store-bought or homemade)
- Microgreens, optional (for a fresh, peppery finish)
- Sliced serrano peppers, optional (adjust for spice preference)
- Lime wedges, if desired, for serving
Simple Step-by-Step Instructions
- Prepare the spinach: Lightly brush a medium nonstick skillet with olive oil and heat over medium. Add the spinach, a pinch of salt, and pepper. Sauté until wilted, about 1-2 minutes. Work in batches if needed. Set aside.
- Scramble the eggs: Wipe out the skillet and lightly brush with olive oil again. Heat over medium. Crack the eggs into the skillet, let them cook for a few seconds, then stir and scramble until just set, about 2-3 minutes. Remove from heat.
- Assemble the tacos: Warm or char the tortillas. Layer each tortilla with scrambled eggs, sautéed spinach, avocado slices, and a generous scoop of tomatillo salsa.
- Add toppings: Sprinkle with microgreens and sliced serrano peppers, if using. Serve with lime wedges on the side for a zesty finish.
- Enjoy immediately: Serve warm and savor the fresh, vibrant flavors!
Spice It Up: Sauce and Topping Ideas
While the roasted tomatillo salsa is a star, feel free to experiment with other sauces like chipotle crema or cilantro-lime yogurt.
For toppings, try crumbled queso fresco, pickled red onions, or a sprinkle of toasted pumpkin seeds for extra crunch and flavor.
Make It Your Own: Recipe Variations
Swap out the spinach for kale or arugula for a different green twist. If you’re vegan, replace the eggs with scrambled tofu seasoned with turmeric and black salt. For a heartier option, add crispy bacon or chorizo to the mix.
Quick Tips for Time-Saving Success
Prep your ingredients ahead of time—wash and dry the spinach, slice the avocado, and char the tortillas in advance.
Use a nonstick skillet to make cleanup a breeze, and consider scrambling the eggs in the same pan as the spinach to save time and dishes.
Perfect Pairings: Serving Suggestions
Serve these tacos with a side of refried beans or a fresh fruit salad for a balanced breakfast. A cup of Mexican hot chocolate or a zesty mimosa can elevate your morning meal into a brunch-worthy spread.
Keep It Fresh: Storage and Reheating Tips
Store leftover components separately—keep the eggs, spinach, and avocado in airtight containers in the fridge for up to 2 days.
Reheat the eggs and spinach gently in a skillet, and assemble the tacos fresh to maintain the best texture and flavor.
Avocado Tomatillo Breakfast Tacos
Ingredients
- 5 cups fresh spinach
- 3 large eggs
- Extra-virgin olive oil, for brushing
- Sea salt and freshly ground black pepper
- 4 to tortillas, charred or warmed
- ½ avocado, sliced
- Roasted Tomatillo Salsa, for serving
- Microgreens, optional
- Sliced serrano peppers, optional
- Lime wedges, if desired, for serving
Instructions
- Brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the spinach and pinches of salt and pepper and sauté until the spinach is wilted. Work in batches, if necessary.
- Wipe out the skillet and scramble the eggs. Brush the skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble the eggs until just set.
- Assemble the tacos with the eggs, spinach, avocado slices, and scoops of tomatillo salsa. Top with the microgreens and sliced serranos and serve with lime wedges, if desired.