Mexican Egg and Chicken Breakfast Tacos
MexicanOther InternationalDesi eggsMedium
Soft Mexican breakfast tacos filled with spiced chicken and scrambled eggs, topped with tomato salsa — a filling start to the day.
Prep time15 min
Cook time15 min
Total time30 min
Servings2
Ingredients
- 4 eggs
- 150 g chicken, cut into small pieces
- 4 small tortillas or thin rotis
- 1 tomato, finely chopped
- 1 small onion, finely chopped
- 1 green chilli, chopped
- 1 tsp red chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 2 tbsp oil
- Fresh coriander for garnish
Method
- Mix the tomato, onion, green chilli and a pinch of salt to make a quick salsa.
- Heat oil and fry the chicken with chilli powder, cumin and salt until cooked through.
- Beat the eggs and scramble them in the same pan until just set.
- Warm the tortillas or rotis on a dry pan.
- Fill each tortilla with chicken and scrambled egg.
- Top with salsa and fresh coriander and serve.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)26 g
Fat (estimate)18 g
Carbs (estimate)26 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook chicken until no pink remains and eggs until fully set. Allergens: egg, wheat (tortillas). Substitute: use thin rotis instead of tortillas, or use boiled chicken. Nutrition figures are estimates only, based on standard per-egg values.