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.
2 corn tortillas
1/4 c. red cabbage, chiffonade
1/4 c. salsa
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.