Avocado and Egg Lunch Tacos
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.
Serves: 2 | Serving Size: 2 tacos, 1/4 an avocado and about 1/2 cup salsa
Nutrition (per serving): Calories: 306; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Cholesterol: 93mg; Sodium: 203mg; Carbohydrate: 31g; Dietary Fiber: 9g; Sugar: 5g; Protein: 14g