Salmon, Egg, and Avocado Breakfast Tacos
Looking for ways to eat more fresh fish? These salmon, egg and avocado breakfast tacos are as delicious as they are heart healthy.
Servings: 2 servings
- 1 tbsp butter divided
- 2 large eggs
- 3 oz salmon boneless and skinless
- 1 avocado cubed
- 4 corn tortillas street taco sized
- Salt and pepper to taste
Melt half the butter in a small skillet over medium heat.
Season the salmon with salt and add it to the pan. Cook on medium heat for 3 minutes per side. Remove it from the pan.
Add the rest of the butter to the same pan. Lower the temperature to medium low. Scramble the eggs in a bowl, then add them to the pan. For a fluffier scramble, don’t over stir the eggs while they’re cooking.
Once the egg is almost cooked through, add the avocado pieces and gently fold the eggs to incorporate everything. Remove from the heat as soon as the eggs are completely cooked.
Heat up the tortillas in the skillet for a few minutes until they are pliable. Then load them up with the eggs and salmon. Top with fresh or dried dill, salt and pepper, and enjoy!
- Add shredded cheddar cheese and hot sauce, if desired.
Calories: 457kcal | Carbohydrates: 32g | Protein: 20g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 225mg | Sodium: 171mg | Potassium: 862mg | Fiber: 10g | Sugar: 1g | Vitamin A: 594IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 2mg