These avocado breakfast tacos are made with easy components—cheesy scrambled eggs, crisp bacon, cool avocado, and smoky chipotle salsa. So satisfying that they’ll be on repeat each weekend.
This weekend, ditch your smoothie routine for these breakfast tacos loaded with crisp bacon, cheesy scrambled eggs, creamy avocado, and smoky chipotle salsa. No regrets.–Angie Zoobkoff
Avocado Breakfast Tacos FAQs
What is adobo?
That depends on where you are when you’re asking. In the Philippines, Adobo is both a cooking technique and a traditional Philippine dish, (usually Adobo Chicken or Adobo Pork). In Spanish cooking, it’s a sauce or marinade. In the Caribbean, (think Puerto Rico and the Dominican Republic), adobo usually refers to either wet or dry seasoning mixes that are rubbed on meats before cooking.
The ingredients that make up adobo are similar, regardless of location. Pantry staples, such as vinegar, soy sauce/salt, garlic, peppercorns/paprika, and bay leaves/oregano, and sometimes citrus zest. The most important thing you need to remember about adobo? It’s delicious in all forms.
Where did breakfast tacos originate?
It’s said that Austin, Texas is the birthplace of the phrase “breakfast taco”. Like most foods in the Tex-Mex universe, the breakfast taco was born from combining Mexican culture with Anglo ingredients. In truth, tortillas have been an integral part of every meal since the beginning of time in Latin America – so folks have been eating “breakfast tacos” loooong before Austin decided to make them famous.
Avocado Breakfast Tacos
For the chipotle salsa (optional)
- One (14 1/2-ounce) can fire-roasted diced tomatoes
- 1/4 cup chipotle peppers in adobo
- 2 tablespoons toasted sesame seeds (optional)
- Kosher salt
For the breakfast tacos
- 4 large eggs
- Kosher salt and freshly ground pepper
- 3 slices thick-cut bacon chopped
- 2 shallots thinly sliced, for serving
- 1 tablespoon (1/2 oz) salted butter
- 1/2 cup shredded Cheddar cheese
- Four (6-inch) flour or corn tortillas warmed in a dry skillet
- 1 cup roughly chopped fresh spinach or baby kale (optional)
- 1 avocado sliced
- 2 scallions chopped (optional)
- Cilantro leaves (optional)
- Lime wedges
- Chipotle salsa or store-bought salsa
Make the chipotle salsa (optional)
- In a blender or food processor, pulse the tomatoes and chipotle peppers until mostly smooth, about 1 minute.
- Add the sesame seeds, if using, and season with salt. Pulse to combine, about 30 seconds. Taste and add more salt if needed. (You can stash the salsa in an airtight container in the fridge for up to 2 weeks.)
Make the breakfast tacos
- In a medium bowl, whisk together the eggs and a pinch each of salt and pepper.
- In a large skillet over medium heat, fry the bacon until the fat renders and the bacon is crisp, 5 to 6 minutes. Use a slotted spoon to place the bacon on a paper towel-lined plate.
- In the same skillet over medium heat, cook the shallots, stirring occasionally, until golden brown, about 4 minutes.
- Remove the shallots from the skillet and drain on the paper towel-lined plate. The shallots will crisp as they cool.
- Wipe out the skillet, return it to medium heat, and melt the butter. Add the beaten eggs and cook, undisturbed, until a thin white layer forms around the edge of the skillet. Using a rubber spatula, gently push the eggs around the skillet until fluffy and barely set, 2 to 4 minutes.
- Immediately scrape the eggs onto a plate and gently fold in the cheese.
- Place each tortilla on a plate and top with the spinach or kale, if using, eggs, and avocado. Sprinkle with the bacon, shallots, and, if desired, scallions and/or cilantro. Serve with lime wedges and salsa on the side.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
How could you go wrong with a breakfast taco? While this recipe has a fair amount of work involved, it’s a perfect weekend breakfast idea. The combination of all the flavors worked perfectly, however, you could certainly take some shortcuts and still have an excellent meal.
And this is a great keto recipe too, substituting a lettuce wrap for the tortillas. Certainly a recipe we will keep in our rotation.
I love breakfast tacos and I love avocado toast. With their powers combined, we have my favorite new breakfast! The crisp shallots definitely add a decadent something extra and the chipotle salsa is outstanding.
I vastly prefer flour tortillas for this since they hold together much better, but corn tortillas taste more rustic and go really nicely with the creamy avocado.
You just can’t go wrong with breakfast tacos. What I love most about this recipe is that it’s perfect just as written but it is so versatile and can be easily modified to meet your individual preferences.
I personally enjoyed every element of this taco and the avocado, crisp shallots, and chipotle salsa take this over the top in flavor.
The first thing I did was make the chipotle salsa and I’m so glad that I did instead of using store-bought salsa. I was somewhat skeptical because it essentially has only 2 ingredients. The sesame seeds were optional and I didn’t use them. I couldn’t believe how good this tasted and how easy and quick it was to make. It has endless possibilities for uses besides breakfast tacos. I used it on top of grilled chicken and it was delicious. You could use it for chips and salsa. Once again, you can add to this to meet your personal preferences but I think it’s perfect as is. This made about 2 cups and I stored it in a pint mason jar. The total time to make the salsa, from start to finish, was 5 minutes. How quick and easy is that???
I was now ready to start preparing my tacos. The first thing I did was prep all of my ingredients, which took 15 to 20 minutes. I heated the tortillas in a skillet while the bacon was cooking. Then I kept the tortillas warm until they were ready to be served. I wanted to make sure they were ready and waiting when the eggs were done cooking. I used corn tortillas but would have followed the same process for flour. The shallots cooked up quickly. Mine weren’t super crispy but they were really good! I cooked the eggs next and they took about 3 minutes. Tacos are now ready for assembly!!!
Bottom line: The flavor combo here is great. Loved the shallots. I might use this in other recipes.
I used larger single tortillas but it might have worked better to have them doubled (and smaller) in order to be able to hold them. This might also work better with mini street taco tortillas which seem to be thicker. On the other hand, the amount of filling was a lot more than for 2 people. I would suspect that it would be like 4.
I used the scallions but they seemed extraneous. You probably could skip them. I used the microwave for warming the tortillas.
Originally published December 4, 2019
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
I’m a huge breakfast taco fan so I was excited to see this recipe and try a new variation.
The eggs were nice and fluffy and I warmed my flour tortillas (fajita size) in a dry skillet. The real star for me was the crisp shallots. I would never have thought to include them in my breakfast taco but cooking shallots in the bacon fat made them delicious and addictive, even more so than the actual bacon bits. The bacon may have stood out more in bigger pieces, but that would probably add a few minutes of cooking time.
The avocado was nice and creamy but adding beans would also be a good contrasting texture. I used store-bought salsa, which made this recipe quick and easy for a weekday breakfast.
I would definitely make this recipe again. With a few tweaks, it would be perfect for my family as an easy weekday breakfast. This is a great base recipe that would be easy to customize.