Taking breakfast to a whole new level with these Avocado Chimichurri Breakfast Tacos. They’re easy to make, incredibly delicious and packed with nutrients, which really makes them a no-brainer any day.

If, like me, tacos are your love language, then this is your sign to switch up your typical taco dinner and try this breakfast version. Made with the best soft scrambled eggs, grated cheese, red chili flakes and flaky sea salt, I’m confident this will become a staple in your morning rotation.

TACOS FOR BREAKFAST

Every day is taco day in our house. Ok, not exactly, but I wish it could be. And honestly, ever since I’ve come up with this Avocado Chimichurri Breakfast Tacos recipe, it’s definitely more achievable.

I’m a high-protein girlie through and through, and while I don’t count macros, incorporating protein into all my meals and snacks will always be a priority.

Since we’re talking breakfast here, of course the protein star of this taco show is organic, pasture-raised eggs. If you haven’t already heard, eggs are commonly referred to as “nature’s multivitamin”, thanks to all of the nutrients and vitamins they contain.

But these tacos aren’t just made with your standard scrambled eggs. I went with soft scrambled, and you’ll just have to trust me when I say there’s no better move to make.

The trick to making the most delicious soft scrambled eggies? Cooking them low and slow. More on that in the how to make section below, but seriously, you guys, take this as your reminder to get back on your breakfast game. You’ll love ‘em!

ON-POINT AVO CHIMICHURRI BREAKFAST TACOS

We’re all aware of how good the egg and avocado combo is, but avocado plus chimichurri? A life altering combo you never knew you needed!

I’m telling you; it really levels up your eggs-for-breakfast game like no other. I made this exact Avocado Chimichurri recipe to pair with the Mexican Street Tacos in my cookbook, Rachael’s Good Eats, and it quickly became a favorite so it only made sense to find a way to work into as many meals as possible.

Simple and healthy is how we roll here, aka this is a chimichurri you can quickly whip up using a handful of fresh, nutrient-rich ingredients like cilantro, parsley, garlic, red onion, red wine vinegar, EVOO and some seasonings. It smells, and tastes, SO delicious.

Otherwise, all you have to do is toss the chimichurri with cubed avocado, char your tortillas (I love Siete Foods cassava), and sprinkle some grated cheese (I’m lactose-intolerant and prefer goat cheese), red chili flakes and sea salt over top your soft scrambled eggs. Breakfast game on point!

Make these Avo Chimichurri Breakfast Tacos this weekend – or tomorrow! And let me know what you think below. Enjoy!

INGREDIENTS YOU’LL NEED:

For the Avo Chimichurri:

• Fresh cilantro leaves
• Fresh parsley leaves
• Extra-virgin olive oil
• Chopped red onion
• Red wine vinegar
• Garlic clove
• Sea salt
• Ground cumin
• Red chili flakes
• Freshly ground black pepper
• Avocado

For the Tacos:

• Organic, pasture-raised eggs
• Avocado oil (or EVOO, or ghee)
• Tortillas (I use Siete Foods Cassava tortillas)
• Store-bought or homemade chimichurri (recipe in my cookbook – it’s one of my favorites!)
• Cheese, grated (I prefer hard goat cheese)
• Sea salt
• Red chili flakes

HOW TO MAKE MY AVO CHIMICHURRI BREAKFAST TACOS

Avo Chimichurri:

In a food processor or blender, puree together the cilantro, parsley olive oil, red onion, vinegar, garlic, salt, cumin, chili flakes, and pepper until smooth.

Transfer the mixture to a small bowl. Measure out 1/4 cup of the chimichurri and toss in a separate, medium-sized bowl with the avocado cubes.

If you make the chimichurri ahead of time, it can be stored (without the avocado) in the fridge in an airtight container for up to 5 days. Toss with the avocado cubes when you’re ready to serve.

For the Tacos:

Heat a medium pan over medium-low heat. Add oil (or ghee) of your choice. (I use about 1-2 tablespoons for 5 eggs).

Meanwhile, whisk your eggs. Once the pan and oil are hot, add the eggs to the pan. Soft scramble tip: cook low and slow! Let the eggs cook, undisturbed, for about 30 seconds, then start pushing the sides in towards the middle with a silicone spatula.

Add in half the cheese, along with a sprinkle of salt. Keep the eggs moving so as to not overcook in any spots, and remove them from the pan right before they’re done cooking (the heat of the eggs will continue cooking them even once the heat is off). Set the eggs aside.

Next, warm and lightly char your tortillas. Using tongs and heating one tortilla at a time, place over open flame (or in the same pan) on low-medium heat for about 30 seconds-1 minute per side, to desired level of char.

Assemble your breakfast tacos by distributing eggs evenly into tortillas, topping with remaining cheese, red chili flakes, and more sea salt if desired. Scoop chimichurri over the top and enjoy!

By the way, all my favorite kitchen items (and more) can be found HERE in my Amazon Storefront.

RECIPE SUBSTITUTIONS & QUESTIONS

Starting with the tacos, I prefer Siete Foods cassava tortillas, but feel free to use whichever tortilla you prefer. As far as the fat you’ll cook the eggs in, avocado oil, EVOO or ghee works so option to go with whatever works best based on taste or dietary preference.

Same goes for the cheese – I use a hard goat cheese as I’m lactose-intolerant, but regular cheddar or even pepperjack could work too. Whatever you prefer!

Omit chili flakes if you’re not into a little spicy kick, and feel free to go the store-bought route for the chimichurri. Just be sure to read the ingredient label to avoid getting one made with seed oils and/or unnecessary/inflammatory ingredients.

Also, taking this as an opportunity to say that although these are called Breakfast Tacos, no one’s stopping you from making these for lunch, or dinner. Just sayin’!

IS THERE A DIFFERENCE BETWEEN A BREAKFAST TACO AND BURRITO?

Essentially, the main difference is in the size of the tortilla. A breakfast taco (or any taco) will typically be smaller in size and can be soft or hard-shell, most typically made with a corn tortilla. Burritos are larger in size and generally made with a flour tortilla. Also, tacos tend to have more of an opening vs. burritos which are typically more compact/rolled shut.

IS CHIMICHURRI HEALTHY?

Yes! Chimichurri is a great sauce/marinade, that is filled with antioxidant-rich, vitamin-filled, herbs, oil and vinegar, which makes it a healthy addition to any sandwich, dish, spread, etc. When buying from the store, I’d recommend reading through the ingredient list to make sure you grab one that’s not filled with unnecessary additives and inflammatory oils. It’s also super easy to make at home.

LOVE THESE BREAKFAST TACOS? HERE’S MORE BREAKFAST’S TO TRY:

Thin Mint Chip Smoothie

High-Protein Breakfast Burrito    

Warming Chocolate Oatmeal Pudding

High-Protein Blender Banana Oat Pancakes

Egg, Sausage & Crispy Cheese Breakfast Tacos

Bacon, Egg and Cheese Breakfast Sandwich for a Crowd

Click here to watch the reel I made of this recipe 🙂