Avocado Chimichurri Sunrise Tacos

Elevate your morning routine with these incredibly delicious and nutritious Avocado Chimichurri Breakfast Tacos. Simple to prepare, bursting with fresh flavors, and packed with wholesome ingredients, they are a truly irresistible way to start your day. If the mere mention of tacos sparks joy, then consider this your invitation to transform your usual dinner delight into a vibrant, energizing breakfast experience.

Imagine tender, soft scrambled eggs perfectly seasoned with flaky sea salt and a pinch of red chili flakes, nestled inside warm tortillas. Now, picture that perfectly paired with a vibrant, zesty avocado chimichurri and a sprinkle of grated cheese. This isn’t just breakfast; it’s a culinary revelation that promises to become a cherished staple in your morning repertoire.

Tacos for Breakfast: A Game-Changer for Your Morning Meal

In our household, the philosophy is simple: any day can be taco day. While it might not be a literal daily occurrence, the creation of these Avocado Chimichurri Breakfast Tacos has certainly made that aspiration much more achievable. Gone are the days when tacos were exclusively a dinner affair; now, they’ve taken center stage at the breakfast table, offering a satisfying and flavor-packed start to any day.

As a firm believer in the power of protein, incorporating it into every meal and snack is always a top priority for me. These breakfast tacos are no exception. The star of this morning show, naturally, is organic, pasture-raised eggs. Often hailed as “nature’s multivitamin,” eggs are an incredible source of essential nutrients and vitamins, providing a robust foundation for a healthy diet. They’re packed with high-quality protein, healthy fats, and crucial vitamins like B12, D, and choline, making them an ideal component for sustained energy and overall well-being.

The Secret to Perfect Soft Scrambled Eggs

But these aren’t just any scrambled eggs; we’re talking about soft scrambled eggs – a technique that elevates them from good to truly exceptional. Trust me when I say, once you master the art of soft scrambling, you’ll never go back. The secret lies in a simple yet crucial method: cooking them low and slow. This gentle approach ensures a creamy, custardy texture that beautifully complements the other vibrant components of these tacos. It prevents them from becoming rubbery or dry, instead yielding delicate curds that melt in your mouth.

This dedication to the perfect egg texture is what sets these breakfast tacos apart. It’s a small detail that makes a monumental difference in the overall experience. Consider this your friendly reminder to re-engage with your breakfast game; these tacos, with their perfectly soft scrambled eggs, are guaranteed to delight your taste buds and provide a nourishing start to your day.

Unlocking Unforgettable Flavors: Avocado Chimichurri Breakfast Tacos

We’re all familiar with the delicious synergy of eggs and avocado, a classic pairing that never disappoints. However, when you introduce chimichurri into this equation, you unlock a flavor combination that is truly transformative. Avocado paired with chimichurri isn’t just an upgrade; it’s a life-altering culinary revelation you never knew you needed. This vibrant, herbaceous sauce takes your eggs-for-breakfast game to an entirely new level, infusing every bite with unparalleled freshness and zest.

I first crafted this exact Avocado Chimichurri recipe to complement the Mexican Street Tacos featured in my cookbook, Rachael’s Good Eats. It quickly became such a favorite that I knew I had to find every possible way to incorporate it into more meals. Its versatility and incredible flavor profile make it an instant hit with virtually anything.

The Magic of Homemade Chimichurri

Our approach here is all about simplicity and health. This means a chimichurri that you can whip up in minutes using a handful of fresh, nutrient-rich ingredients. Picture fragrant cilantro and parsley, pungent garlic and red onion, tangy red wine vinegar, high-quality extra virgin olive oil (EVOO), and a blend of seasonings including sea salt, ground cumin, and a pinch of red chili flakes. The aroma alone is enough to tantalize your senses, and the taste is simply divine. This homemade chimichurri not only adds incredible depth of flavor but also boosts the nutritional value of your meal with its antioxidant-rich herbs and healthy fats.

Once your chimichurri is ready, the assembly of these delightful tacos is a breeze. Simply toss a portion of the freshly made chimichurri with creamy, cubed avocado. Next, lightly char your favorite tortillas – I highly recommend the Siete Foods cassava tortillas for their fantastic texture and flavor. Finally, pile your soft scrambled eggs into the warmed tortillas, and generously sprinkle with grated cheese (I opt for hard goat cheese due to lactose intolerance, but feel free to use your favorite), a dash of red chili flakes for a subtle kick, and a final flourish of flaky sea salt. With these simple steps, your breakfast game will truly be on point!

Don’t wait to try these Avo Chimichurri Breakfast Tacos. Make them this weekend, or even tomorrow morning, and discover the joy of a truly exceptional breakfast. I’d love to hear your thoughts in the comments below. Enjoy every vibrant bite!

Ingredients You’ll Need for Your Culinary Adventure:

Crafting these sensational breakfast tacos requires a blend of fresh, high-quality ingredients. Here’s a detailed list to ensure you have everything on hand:

For the Avo Chimichurri:

• **Fresh Cilantro Leaves:** The backbone of the chimichurri, providing a bright, earthy flavor.
• **Fresh Parsley Leaves:** Adds a peppery, slightly bitter note that balances the cilantro.
• **Extra-Virgin Olive Oil (EVOO):** Crucial for emulsifying the sauce and adding a rich, fruity undertone.
• **Chopped Red Onion:** Delivers a sharp, sweet-spicy kick.
• **Red Wine Vinegar:** Provides the essential tangy acidity that defines chimichurri.
• **Garlic Clove:** For that indispensable aromatic punch.
• **Sea Salt:** To enhance all the flavors.
• **Ground Cumin:** Adds a warm, earthy depth.
• **Red Chili Flakes:** For a customizable hint of heat.
• **Freshly Ground Black Pepper:** To taste, for an extra layer of spice.
• **Avocado:** Cubed and tossed with the chimichurri for creaminess and healthy fats.

For the Tacos:

• **Organic, Pasture-Raised Eggs:** The protein powerhouse, providing a rich and flavorful base.
• **Avocado Oil (or EVOO, or Ghee):** Your choice of healthy fat for scrambling the eggs.
• **Tortillas:** (I highly recommend Siete Foods Cassava tortillas for a gluten-free option, but any small corn or flour tortilla works.)
• **Store-bought or Homemade Chimichurri:** (The homemade recipe is provided below, or refer to my cookbook for my favorite version!)
• **Cheese, Grated:** (I opt for hard goat cheese due to its digestibility, but cheddar or pepper jack are also excellent choices.)
• **Sea Salt:** For seasoning the eggs and a final sprinkle.
• **Red Chili Flakes:** An optional garnish for a gentle heat.

How to Craft Your Avo Chimichurri Breakfast Tacos

Follow these detailed steps to create a breakfast that is both simple and spectacularly flavorful:

Preparing the Avo Chimichurri:

1. **Puree the Base:** In a food processor or a high-speed blender, combine the fresh cilantro, parsley, olive oil, chopped red onion, red wine vinegar, minced garlic, sea salt, ground cumin, red chili flakes, and freshly ground black pepper. Pulse and blend until the mixture reaches a smooth, vibrant consistency.
2. **Combine with Avocado:** Transfer the freshly made chimichurri to a small bowl. In a separate, medium-sized bowl, measure out approximately 1/4 cup of the chimichurri and gently toss it with the cubed avocado. This ensures every piece of avocado is coated in flavor.
3. **Storage Tip:** If you’re planning ahead, the chimichurri (without the avocado) can be stored in an airtight container in the refrigerator for up to 5 days. For optimal freshness, only toss it with the avocado cubes right before you’re ready to serve your tacos.

Assembling the Perfect Tacos:

1. **Prepare Your Pan:** Heat a medium-sized pan over medium-low heat. Add your preferred cooking oil, whether it’s avocado oil, EVOO, or ghee. For 3-5 eggs, about 1-2 tablespoons of oil should suffice.
2. **Whisk the Eggs:** While the pan is heating, lightly whisk your organic, pasture-raised eggs until just combined.
3. **Soft Scramble Technique:** Once the pan and oil are adequately heated, pour the whisked eggs into the pan. This is where the “soft scramble” magic happens: cook them low and slow. Allow the eggs to cook undisturbed for about 30 seconds to begin setting. Then, using a silicone spatula, gently push the cooked edges in towards the middle, creating soft, fluffy curds.
4. **Add Cheese and Seasoning:** When the eggs are about halfway cooked, add half of your grated cheese and a sprinkle of sea salt. Continue to gently move the eggs around the pan to ensure even cooking and to prevent any parts from overcooking. Remove the eggs from the heat just before they are fully done, as the residual heat will continue to cook them to perfection. Set them aside.

For all my favorite kitchen tools and more essentials that help make cooking a joy, be sure to visit my Amazon Storefront HERE.

Recipe Substitutions & Frequently Asked Questions

This recipe is wonderfully adaptable, allowing you to tailor it to your dietary preferences and taste. Here are some common substitutions and answers to frequently asked questions:

Tailoring Your Tacos:

• **Tortillas:** While I favor Siete Foods cassava tortillas for their gluten-free benefits and excellent texture, feel free to use your preferred tortilla. Small corn tortillas offer an authentic touch, while flour tortillas provide a softer, more pliable wrap.
• **Cooking Fat:** For scrambling the eggs, avocado oil is a fantastic choice due to its high smoke point and neutral flavor. However, extra virgin olive oil (EVOO) or ghee can also be used, depending on your taste preferences and dietary needs.
• **Cheese:** I opt for a hard goat cheese because I am lactose-intolerant, and it offers a delicious, tangy flavor. If dairy is not an issue for you, regular shredded cheddar, Monterey Jack, or even a spicy pepperjack would be delightful additions. For a fully dairy-free option, explore plant-based shredded cheeses.
• **Spice Level:** If you’re not a fan of heat, simply omit the red chili flakes. If you love a fiery kick, feel free to add more or even a dash of your favorite hot sauce.
• **Chimichurri Convenience:** While homemade chimichurri is highly recommended for its fresh flavor and nutritional benefits, you can certainly use a store-bought version for convenience. Just be sure to carefully read the ingredient label to avoid brands made with seed oils or unnecessary, inflammatory additives.

Beyond Breakfast:

And though these are lovingly called “Breakfast Tacos,” there’s absolutely no rule against enjoying them for lunch or dinner. Their satisfying blend of protein, healthy fats, and vibrant flavors makes them an ideal meal at any time of day!

Is There a Difference Between a Breakfast Taco and a Burrito?

Yes, there are indeed distinct differences between a breakfast taco and a breakfast burrito, primarily revolving around the tortilla and overall presentation. A breakfast taco, much like any other taco, typically uses a smaller tortilla, often made from corn, and can feature a soft or hard shell. Tacos are generally served open-faced or lightly folded, allowing the fillings to be prominently displayed and easily accessible. The focus is on smaller, individual servings that highlight distinct ingredients.

In contrast, burritos are characterized by their larger flour tortillas, designed to encase a more substantial filling. Burritos are typically rolled tightly and completely enclosed, creating a compact, portable meal. The generous size allows for a wider array of ingredients, often including beans, rice, and various meats, creating a denser, more cohesive package. While both offer delicious handheld meals, the taco emphasizes individual components and a lighter feel, whereas the burrito provides a hearty, all-in-one experience.

Is Chimichurri Healthy? Delving into Its Nutritional Benefits

Absolutely, chimichurri is not only delicious but also remarkably healthy! This vibrant sauce serves as an excellent condiment, marinade, or dressing, brimming with antioxidant-rich, vitamin-packed herbs, healthy oils, and tangy vinegar. The core ingredients of chimichurri each contribute significantly to its health profile.

Fresh herbs like cilantro and parsley are powerhouses of vitamins K, A, and C, as well as potent antioxidants that help combat free radicals and reduce inflammation. Garlic and red onion are renowned for their immune-boosting and cardiovascular benefits. Extra virgin olive oil provides monounsaturated fats, which are crucial for heart health and nutrient absorption. Red wine vinegar adds a touch of acidity and may offer its own set of health advantages, including aiding digestion.

When you prepare chimichurri at home, you have complete control over the quality of ingredients, ensuring you avoid unwanted additives, preservatives, or inflammatory seed oils often found in commercial versions. If purchasing store-bought, always take a moment to review the ingredient list to select a product that aligns with your health goals. Given how simple and quick it is to prepare from scratch, making your own chimichurri is often the best and healthiest option, guaranteeing a fresh, flavorful, and incredibly beneficial addition to any dish.

Love These Breakfast Tacos? Explore More Delicious Breakfast Recipes!

If you’ve fallen in love with the vibrant flavors and wholesome goodness of these Avocado Chimichurri Breakfast Tacos, you’re in for a treat! We have a plethora of other delicious and nourishing breakfast ideas that are sure to inspire your mornings. Dive into these fantastic options:

• 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 🙂

Avo Chimichurri Breakfast Tacos

5 from 1 vote

By Rachael DeVaux

Total: 10 mins

Servings: 1 – 2

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These Avo Chimichurri Breakfast Tacos are the best way to level up your breakfast (brunch, or dinner) game any day. Easy to make and incredibly delicious, it’s a no-brainer. Hope you love ’em!

Equipment

• Food processor
• Mixing bowl
• Skillet/frying pan

Ingredients

Avo Chimichurri

• 1/2 cup packed fresh cilantro leaves
• 1/2 cup packed fresh parsley leaves
• 1/3 cup extra-virgin olive oil
• 3 tablespoons chopped red onion
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground cumin
• Pinch of red chili flakes
• Freshly ground black pepper, to taste
• 3/4 of an avocado, cubed

For the Tacos

• 3-5 organic, pasture-raised eggs
• 2 tablespoons avocado oil, or EVOO, or ghee
• 3-4 tortillas, (I use Siete Foods cassava tortillas)
• 1/4 cup store-bought or homemade chimichurri, (recipe in my cookbook – it’s one of my favorites!)
• 1/4 cup cheese, grated, (I prefer hard goat cheese)
• Sea salt
• Red chili flakes

Instructions

Avo Chimichurri

1. 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.
2. 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.
3. 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:

1. Heat a medium pan over medium-low heat. Add oil (or ghee) of your choice.
   (I use about 1-2 tablespoons for 5 eggs).
2. 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.
3. 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.
4. 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.
5. 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!

Notes

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