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Avocado and Bacon Breakfast Tacos
These breakfast tacos are quick and easy delicious and loaded with protein!
small corn tortillas
appx. 6" wide
fresh lime juice
Freshly chopped Italian parsley
of salt and pepper
First, lightly toast your tortillas. You can do this in a dry skillet on the stove or under the broiler. See notes below for details.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Using a fork, lightly mash the avocado with the lime juice. Taste and add a pinch of salt and pepper, if desired.
Once the tortillas have cooled, stack one on top of the other, slightly overlapping them to make two tacos.
Spread the avocado mixture evenly over both tacos.
Sprinkle the crumbled bacon, sliced olives, and tomatoes on top of the avocado.
The last step is to cook the egg. We like ours over-medium for this recipe, but you can do over-easy, poached, or even scrambled.
To serve the tacos, place a cooked egg on top of each one, and sprinkle with green onions and Italian parsley, if desired.
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