Scrambled Egg Tacos with Salsa Verde
You are going to love these easy scrambled egg tacos with salsa verde! Packed with protein and so much flavor, they are great for breakfast, lunch, or dinner.
Scrambled egg tacos, ready in just 20 minutes! These egg tacos are so incredibly flavorful and topped with creamy cojita cheese, fresh cilantro, salsa verde, and avocado.
They are incredibly filling with less than 200 calories per taco, 9 g of protein, and 3 g of fiber per serving. If you love eggs and tacos, then you’ll love these egg tacos!
See below for tips on making perfect scrambled eggs or scroll down for the full recipe.
Ingredient & Substitution Notes
- Eggs: If you want to make these tacos without eggs, you can use Just Egg liquid the same way. While I do eat eggs, I love Just Egg for an alternative that’s just as delicious as eggs!
- Salsa Verde: I use my homemade salsa verde for this recipe, but you can also use your favorite jarred version. For a spicier alternative, I like my jalapeno sauce! Or, for a mild version, sub in my pico de gallo or cherry tomato salsa.
- Cojita Cheese: I like the pairing of creamy and salty cojita cheese with both the eggs and the salsa verde, but you can substitute goat cheese, feta cheese or omit it.
How to Make Scrambled Egg Tacos
Whisk Eggs
Whisk eggs until just broken. Warm a skillet over medium-low heat and scramble until just barely set.
Stir in cheese
Remove from heat and stir in cheese, salt and pepper. The eggs will continue to cook as they sit.
Divide into tortillas and serve
Add the scrambled eggs to warmed corn tortillas and top with sliced avocado, cilantro, and salsa verde.
Tips for Perfect Scrambled Eggs
As this recipe is centered completely on scrambled eggs, how you scramble them makes or breaks this recipe!
Start with medium-low heat, as high heat will cause the eggs to overcook and become rubbery. Low and slow is best for tender scrambled eggs.
Whisk the eggs before cooking, beating just until blended. You don’t want to incorporate too much air as this will help them cook more evenly. Seasoning at the end of cooking, including salt and pepper, prevents tough eggs.
When ready to cook, melt the butter (or oil) in the saucepan before adding eggs. Cooking them in a thin layer will help them cook faster and more evenly. Let eggs set in pan for about 20 seconds, then stir frequently, gently moving the eggs around the pan as they set. This helps break up large curds and makes creamier scrambled eggs.
Lastly, take them off heat just before they are completely set, as they will continue cooking. Let them sit briefly before serving, allowing them to finish setting up and firm slightly. Stir in mix-ins and seasonings and serve!
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Scrambled Egg Tacos with Salsa Verde
Equipment
Ingredients
- 8 large eggs
- 1-2 tablespoons butter, for greasing the pan
- 1/2 teaspoon salt*
- 1/2 teaspoon black pepper
- 1/4 cup crumbled cojita cheese
- 3 tablespoons chopped cilantro
- 1/4 cup salsa verde
- 1 avocado, thinly sliced
- 8 warmed corn tortillas**
Instructions
- Whisk the eggs and season with salt and pepper.
- Heat a medium saucepan over medium-low heat and add butter. Once melted, add the eggs and cook, gently moving the eggs around the pan as they set. This helps break up large curds and makes creamier scrambled eggs. Just before they are set, remove them from the heat and add salt, pepper, and cheese. Stir until just incorporated.
- Divide eggs into warmed tortillas and top with cilantro, salsa verde, and sliced avocados.
Notes
** I prefer warmed corn tortillas for these, but flour also works.