Scrambled Egg Tacos with Avocado


  • 2 to 4 small corn tortillas (you may double them up if you wish)
  • eggs
  • ripe avocado
  • Salt
  • Yogurt or sour cream
  • Hot sauce


  1. Blister the tortillas over an open flame until slightly charred in places. (Or, if you don’t have a gas stove, in a very hot cast iron skillet.)
  2. While they blister, start scrambling your eggs. (I like them scrambled pretty soft, in a small non-stick pan, but they’re eggs — they’re personal. Cook them how you like them.)
  3. While your eggs are finishing, divide about half of the avocado onto the blistered tortillas — you can either mash it right on, or cut in slices and lay them down. Salt it lightly.
  4. Pile on the finished eggs, a dollop or two of yogurt or sour cream, and a drizzle of your favorite hot sauce. Eat standing up.