This is a brunch classic : egg & avocado, the well-known and beloved match.
Does egg & avocado tacos sound like an umpteenth variation on the classic avocado toast ? Pretty much. Does it taste anything like the Western version ? Not in the least.
These tacos have a very distinct Mexican taste to them. Actually, it’s quite surprising to see how Mexican it can get when you know how short the ingredients list is.
It all relies on the condiments and toppings used, as well as the taco itself : take :
- true Mexican corn tortillas,
- a good Mexican hot sauce -I highly recommend this one, if you can handle it,
- plenty of cilantro,
- cotija cheese (replace with feta cheese),
- red onions,
- lime,
and this, my friends, is how you build a very flavourful taco.
I’m not saying these tacos are authentically Mexican, mind you. This is a Westernized, vegetarian variation on tacos : but you will travel with these, and your tastebuds will be dancing the bachata in the sun.
The 20 minutes mark –actual 20 minutes, not food bloggers’ 20 minutes- relies on oven-cooking the eggs :
- this oven-cooking process barely takes 4 minutes ; no more.
- as soon as you pop them in the oven, all you have to do is chop avocadoes, red onion & cilantro ;
- then, you heat up your tacos, and you’re already done !
Assemble yourself or let your guests do it ; it’ll save up on assembly time and allow for each one to customize it to their taste preferences.
Egg & avocado tacos – Recipe
Ingredients – Advice & key points
- For the corn tacos, hot sauce and cotija cheese, you might need to visit a Mexican store.
- If you’re in France or in Spain, you can order from La Esquinita. They also have a physical shop in Paris I go to. They don’t always have cotija cheese, though ; when I can’t find it, I just replace it with feta cheese.
- Use a hot sauce that you’re comfortable with to enjoy these tacos -not one you can only put two drops of, or your tacos might be too dry. If you feel wary, you might replace half the gochujang with ketchup.
Ingredients & cooking – A few specifics
- For the tacos : I recommend
- using corn tacos, which are more traditional are flavorful than their wheat counterpart, and ;
- heating them in a hot pan, rather than microwaving them.
- Avocadoes : Use avocadoes that are ripe enough, or the tacos will be disappointing !
- When in summer, feel free to make an actual pico de gallo by adding minced tomatoes to your chopped onion and cilantro.
Now let’s taco !
If you want more vegetarian tacos recipes, you can also check my Express gochujang mushroom tacos.
Egg & avocado tacos
Description
Amazing veggie tacos, brunch & party-friendly. You get fragrant, fresh Mexican flavours within 20 actual minutes (less if cooking for 2), and with easy-to-get ingredients.
Ingredients
Instructions
Start prepping
Preheat your oven at 180°C.
Oil a wide baking pan/a wide baking dish, or line it with parchment paper.
Add your eggs. Break up the yolks. Add a large pinch of salt.
Put in the oven around 4 minutes, or until the eggs set.
Chop chop
Meanwhile, halve your onion, then cut it into thin slices.
Roughly chop your cilantro.
Thinly slice your avocadoes : remove each halve from the avocadoes' skins using a tablespoon, then slice with a knife.
Taco assembly !
Heat up your largest non-stick pan (or heavy pan, ideally) over medium-high heat.
Put 2 to 4 tacos at the time on it, depending on your pan size. Leave ~15 seconds, then flip. Leave another 15 seconds, then remove.
Keep your tacos in a clean, closed kitchen towel so that they remain moist & pliable.Assemble !
Assemble your tacos, with, for each taco :
- a large slice of egg,
- a few slices of avocado,
- a small sprinkle of the cumin/paprika/salt mix on the avocado,
- large sprinkles of red onion, cilantro, Cotija cheese,
- a squeeze of lime juice,
- as much hot sauce as you can manage.
You can let your guests assemble their tacos, too !
Et voilà !! You're done !
Note
Do not add cilantro or Mexican hot sauce to this dish. Tested and unapproved ! It might be Korean-Mexican fusion, but the flavour profiles of these ingredients simply clash with the gochujang taste. You don't need lime juice either, because the sauce is acidic enough with the rice vinegar and the tang from the gochujang.