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Avocado and Egg Lunch Tacos


Avocado and Egg Lunch Tacos

Ingredients

  • 4 corn tortillas

  • 1 cup (180g) chopped fresh tomato

  • 1 large jalapeño, seeded and chopped

  • 2 green onions, chopped

  • 1/2 cup (25g) fresh cilantro, chopped

  • 2 teaspoons fresh lime juice

  • 1 large egg

  • 4 large egg whites

  • 1/2 teaspoon hot sauce

  • 1 medium avocado, sliced

Directions

Wrap the tortillas in foil and warm in a 200ºF (93ºC) oven while you prepare the filling.

In a medium bowl, combine the tomatoes, jalapeño, green onion, cilantro and lime juice. Stir to mix.

In a medium bowl, whisk the egg and egg whites. Place a medium saute pan over medium heat and let warm for a few seconds, then spray with olive oil. Add the egg mixture and scramble, turning with a spatula as it cooks. When cooked through, sprinkle with hot sauce.

Assemble the tacos by placing two tortillas on each plate, and divide the eggs between them. Top with 1/4 of the avocado and a spoonful of salsa; serve with more salsa on the side.

Serves: 2 | Serving Size: 2 tacos, 1/4 an avocado and about 1/2 cup salsa

Nutrition (per serving): Calories: 306; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Cholesterol: 93mg; Sodium: 203mg; Carbohydrate: 31g; Dietary Fiber: 9g; Sugar: 5g; Protein: 14g