Thai Scrambled Egg Tacos
These Thai Scrambled Egg Tacos take creamy scrambled eggs packed with spicy Thai flavors and serve them on tortillas for a breakfast you'll dream about!
Prep Time10 mins
Cook Time5 mins
Total Time18 mins
Servings: 6 small tacos
- 8 large eggs
- 1 Tbsp coconut milk in carton
- Salt and pepper
- 2 tsp coconut oil
- 3 Thai chili peppers diced
- 1/4 cup chopped tomato
- 1/4 cup diced red pepper
- 12 basil leaves roughly chopped
- 6 small flour or corn tortillas warmed
- Sriracha sauce if desired
- Avocados peeled, pitted, and sliced; for serving
In a medium-sized bowl, beat eggs with coconut milk and salt and pepper.
Heat coconut oil in a medium-sized non-stick skillet over medium-low heat.
Add Thai chili peppers to pan and cook for about 2 minutes.
Pour eggs into skillet and let sit for a couple seconds. Then, using a spatula, push the eggs from one side of the skillet to the other, back and forth, for 1-2 minutes until eggs are mostly cooked, but just a little runny. Remove skillet from the heat and let sit for another 30 seconds to finish cooking.
Stir chopped tomatoes, red pepper, and basil into eggs.
Spoon scrambled eggs onto warmed tortillas and top with Sriracha sauce and additional basil.
Serve with avocado on side or on top of tacos.