Avocado Tomatillo Breakfast Tacos

These Avocado Tomatillo Breakfast Tacos are the perfect mix of creamy, zesty, and hearty—all wrapped in a warm tortilla. I love making them in the morning when I want something fresh and flavorful that still keeps me full. The smooth avocado pairs perfectly with tangy tomatillo salsa, fluffy eggs, and my favorite taco toppings.

Why You’ll Love This Recipe

I love these breakfast tacos because they’re easy to throw together, super customizable, and full of bold flavor. The avocado adds richness, while the tomatillo salsa brings a bright, slightly tangy kick that wakes up the whole dish. I can switch up the fillings based on what I have, and they’re just as good for brunch as they are for a quick weekday breakfast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Ripe avocados (sliced or mashed)

• Tomatillo salsa (store-bought or homemade)

• Corn or flour tortillas (warmed)

• Olive oil or butter (for cooking eggs)

• Salt and pepper

• Optional toppings: crumbled queso fresco, chopped cilantro, diced red onion, jalapeños, lime wedges, or hot sauce

Directions

1. I start by scrambling the eggs in a skillet with a little olive oil or butter. I cook them just until soft and fluffy, then season with salt and pepper.

2. I warm the tortillas on a pan or directly over a flame until soft and slightly charred.

3. I add a layer of sliced or mashed avocado to each tortilla.

4. I top with the scrambled eggs, followed by a spoonful of tomatillo salsa.

5. I finish with any optional toppings I feel like using—cheese, cilantro, onions, and a squeeze of lime are my go-to.

6. I serve them right away while everything’s warm and fresh.

Servings and timing

This recipe makes 4 tacos (2 servings) and takes about 15 minutes from start to finish. It’s quick enough for busy mornings but satisfying enough for a weekend brunch.

Variations

• I sometimes add black beans or refried beans for more protein and fiber.

• For a spicy version, I slice in fresh jalapeños or drizzle with hot sauce.

• I’ve swapped in sautéed mushrooms or bell peppers instead of eggs for a vegan option.

• If I want extra crunch, I add shredded cabbage or radishes on top.

Storage/Reheating

I recommend making these tacos fresh, but if I have leftovers, I store the components separately in the fridge for up to 2 days. I reheat the eggs gently in a skillet or microwave and assemble the tacos when ready to eat. I slice fresh avocado just before serving to keep it from browning.

FAQs

Can I use store-bought tomatillo salsa?

Yes, I often use store-bought salsa verde when I’m short on time. If I have tomatillos on hand, I roast and blend them for a homemade version.

What’s the best type of tortilla to use?

I like corn tortillas for a more traditional flavor, but flour tortillas work great too—especially if I want something softer or larger.

Can I make this recipe vegan?

Absolutely. I skip the eggs and use tofu scramble or sautéed veggies with avocado and salsa. It’s just as tasty.

How do I keep my avocado from browning?

If I’m prepping ahead, I sprinkle the avocado with lime juice and store it in an airtight container. For best flavor and texture, I slice it just before serving.

Are these tacos good for meal prep?

They’re best fresh, but I prep the components—cook the eggs, make the salsa, and chop toppings—in advance. Then I quickly assemble when I’m ready to eat.

Conclusion

Avocado Tomatillo Breakfast Tacos are a fresh, flavorful way to start the day. With creamy avocado, tangy salsa, and warm eggs all wrapped in a soft tortilla, they’re satisfying and easy to make. Whether I’m cooking for myself or serving a group, these tacos always bring a bright, bold start to the morning.