We are big believers in a balanced and delicious breakfast. These Avocado and Egg Breakfast Tacos are high in fiber and protein to keep you full until lunch. 🥑 Make sure to SAVE this recipe for tomorrow morning’s breakfast! INGREDIENTS 4 corn tortillas 1 cup (180g) chopped fresh tomato 1 large jalapeño, seeded and chopped 2 green onions, chopped 1/2 cup (25g) fresh cilantro, chopped 2 teaspoons fresh lime juice 1 large egg 4 large egg whites 1/2 teaspoon hot sauce 1 medium avocado, sliced DIRECTIONS Wrap the tortillas in foil and warm in a 200oF (93oC) oven while you prepare the filling. In a medium bowl, combine the tomatoes, jalapeño, green onion, cilantro and lime juice. Stir to mix. In a medium bowl, whisk the egg and egg whites. Place a medium saute pan over medium heat and let warm for a few seconds, then spray with olive oil. Add the egg mixture and scramble, turning with a spatula as it cooks. When cooked through, sprinkle with hot sauce. Assemble the tacos by placing two tortillas on each plate, and divide the eggs between them. Top with 1/4 of the avocado and a spoonful of salsa; serve with more salsa on the side.