Avocado Breakfast Tacos
6 Weight Watchers Points Plus
I recently started loving Avocados. I dint for the longest time, I don’t know why. I also was terrified in the amount of fat in an avocado, but it’s a healthy fat so I am over that now. The only problem with avocados is if you are the only person in your house that eats them, they go bad super fast. So you need to find creative ways to use up a whole avocado in a day or two. If you cover it with lime or lemon juice and wrap it tightly it will stay in the fridge for a day.
Back to the topic, so I had this avocado and needed to use it up, so I decided on breakfast tacos OLE! I really do love tacos. They are good any time of the day J These are tasty and filling. I had them for breakfast (obviously) and was full all the way until lunch, something that does not happen that often, I’m always hungry. So next time you have an avocado to use up, try these. You wont be disappointed.
Ingredients
- 1 oz Avocado (a little shy of ½ of an avocado)
- 3 Egg whites, beaten
- ½ vine ripe tomato, diced
- 1 tsp minced jalapeno
- 1 TBS minced onion
- 1/5 cup spinach leaves
- 2 small corn tortillas
- 1 TBS chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
Equipment Needed
- Skillet
- Cutting Board and knife
Dice your avocado and squeeze ½ of the lime over it to prevent it from getting brown
Chop your tomatoes, pepper, onion and cilantro. Place in a bowl and squeeze the other half of the lime over top.
Heat a non-stick skillet and coat with cooking spray. Brown the tortilla shells and set aside
Re-coat the pan with cooking spray and scramble your egg whites. When cooked, season with salt and pepper to taste.
Top the tortillas with spinach and divide the eggs evenly over the two tortillas.
Top with the tomato mixture and Avocado.
Enjoy!!
Nutritional Information
6 Weight Watchers Points+
Calories 226; Fat 5.8g; Sat. Fat 0.8g; Carbohydrates 30.7g; Fiber 5.7g; Sugar 2.6g; Protein 15.3
Avocado Breakfast Tacos
Ingredients
- 1 oz Avocado (a little shy of ½ of an avocado)
- 3 Egg whites, beaten
- ½ vine ripe tomato, diced
- 1 tsp minced jalapeno
- 1 TBS minced onion
- 1/5 cup spinach leaves
- 2 small corn tortillas
- 1 TBS chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
Equipment Needed
- Skillet
- Cutting Board and knife
Instructions
- Dice your avocado and squeeze ½ of the lime over it to prevent it from getting brown
- Chop your tomatoes, pepper, onion and cilantro.
- Place in a bowl and squeeze the other half of the lime over top.
- Heat a non-stick skillet and coat with cooking spray. Brown the tortilla shells and set aside
- Recoat the pan with cooking spray and scramble your egg whites. When cooked, season with salt and pepper to taste.
- Divide the eggs evenly over the two tortillas.
- Top with the tomato mixture and Avocado.
Nutritional Information
6 Weight Watchers Points+
Calories 226; Fat 5.8g; Sat. Fat 0.8g; Carbohydrates 30.7g; Fiber 5.7g; Sugar 2.6g; Protein 15.3
