Blue Corn Breakfast Tacos with Scrambled Eggs, Smoked Salmon, Avocado + Dill

Nutrition Notes

Ingredients

• 1 teaspoon butter
• 3 eggs + 3 egg whites
• 1 teaspoon milk
• 1 avocado, halved, pitted, peeled, smashed
• 1 teaspoon fresh lemon juice
• 4 oz. thinly sliced smoked salmon
• 4 blue corn tortillas
• 1 teaspoon fresh dill, chopped
• sea salt and fresh ground black pepper

Preparation

1. 1

   Step 1

   Place avocado in a medium bowl and mash with a fork, add lemon juice and stir. Season to taste with salt and pepper and set aside.
2. 2

   Step 2

   In a large bowl, beat eggs and milk. Next melt butter in a medium skillet over medium-low heat.
3. 3

   Step 3

   Add egg mixture and cook, stirring occasionally until large curds begin to form. When eggs look barely set, remove from heat immediately. Season with salt and pepper.
4. 4

   Step 4

   Warm your tortillas in the microwave or over a gas stove on low heat so the edges become slightly golden brown and crispy.
5. 5

   Step 5

   Spread mashed avocado over each blue corn tortilla. Spoon eggs over avocado and add salmon over the eggs, top each with a bit of dill and add salt and pepper to taste. Serves 1-2.

6. Bon appetit!