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!
Print
Pin
Makes: 6 small tacos
Ingredients
- 8 large eggs
- 1 Tbsp coconut milk in carton
- Salt and pepper
- 2 tsp coconut oil
- 3 Thai chili peppers diced
- ¼ cup chopped tomato
- ¼ 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
Instructions
- 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.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!