Get ready for your spring break trip to Mexico with these breakfast tacos. Healthy fats from the avocado combined with the tomato’s heart-healthy C vitamins make this filling breakfast the perfect last-ditch effort for the bikini body you’ve been working on. Plus, the Sriracha and apricot drizzle adds a spicy-sweet kick.
Sriracha Sesame Breakfast Tacos
Makes 4 tacos
4 4-inch corn tortillas
4 eggs
1 tablespoon unsalted butter
½ avocado, peeled, pitted and sliced
1 Roma tomato, diced
2 tablespoons cilantro, julienned
¼ cup Cojita cheese, crumbled
1 tablespoon Sriracha
1 tablespoon apricot preserves
1 tablespoon sesame seeds
Salt and pepper to taste
Heat butter in a large skillet over medium heat. Whisk eggs in a medium bowl, season with salt and pepper. Add eggs to skillet and stir slowly with a rubber spatula until curds form. Let sit for 1 minute.
Meanwhile, whisk together Sriracha and apricot preserves in a small bowl until combined.
Fill tortillas with eggs, avocado, tomato, cilantro and Cojita cheese. Drizzle with Sriracha-apricot mixture, and top with sesame seeds. Season with salt and pepper.