Taco Monday, Taco Tuesday, Taco Wednesday… you get the point. Every day should be taco day because you can make tacos so many different ways.
Oftentimes we come home only to realize we have about four to five random ingredients in our fridge. Rather than just eat eggs, we try and make egg tacos as often as possible. It’s a super cheap meal and takes about 5 minutes to make altogether.
Top these egg tacos with my homemade avocado crema and sautéed kale for a little crunch and flavor.
Egg tacos with sautéed kale and homemade avocado crema.
- 2 Small Corn Tortillas
- 2 Eggs
- 1/2 cup Kale remove stems
- Sprinkle Cheddar Cheese
- Salt & Pepper to Taste
- Dollop Avocado Crema recipe in link above
Place the corn tortillas on a skillet or in a toaster oven just to warm. This should only take a minute or two so be sure to watch so they don't burn or crisp.
While the tortillas are warming, crack the eggs into a skillet and whisk until they begin to fluff.
Add the cheddar cheese and mix until the eggs or fully cooked.
Remove the tortillas from the oven and add the eggs, salt, pepper, and avocado crema.
Saute the kale for about 1 minute until it turns bright green.
Add kale to the egg tacos.