California-Inspired Breakfast Tacos With Avocado

You've heard of the breakfast burrito... now it's time for the breakfast taco!

Inspired by an absolutely delicious baja fish taco on my recent trip to San Diego, I decided to make a breakfast taco the morning I got home. 

These babies take less than 10 minutes to prepare and are fresh, crisp, and to-die-for delicious.

Ingredients:
2 corn tortillas
2 eggs
Sea salt
1/4 c. red cabbage, chiffonade
1/4 c. salsa
1/4 avocado

Directions:
1. Heat tortillas in a pan on medium heat (optional, spray with oil and sprinkle with sea salt). Remove from pan and fold in half to create a taco shell.
2. Whisk eggs, add sea salt to taste, and scramble in the pan.
3. Assemble tacos with egg, red cabbage, salsa, and avocado.

Bon appétit!