Ingredients
- Egg Taco "Shell":
- 2 ea. large eggs
- 1 ea. small shallot, diced
- 1/4 ea. Avocados From Mexico
- 1/2 c. baby spinach
- 1/2 c. baby kale
- 1/2 c. cheddar cheese, grated
- 5 T. flour
- 1 t. vegetable oil
- Salt and pepper to taste
- Salsa:
- 3/4 ea. Avocados From Mexico, diced
- 1/2 c. cherry tomatoes, quartered
- 1/2 ea. lime, juiced
- 1 T. fresh parsley, chopped
- Pinch cumin powder
- Pinch cayenne pepper
- Salt and pepper to taste
Instructions
- Egg Taco "Shell": Preheat oven to 390°F and line a baking sheet with parchment paper. Set aside. / Heat a skillet over medium heat, add oil, and sauté shallot until golden. / Add spinach and kale to pan and cook until they are completely wilted. / Line a plate with paper towel. Place wilted greens and shallots on top and press down with paper towel to absorb all moisture. Set aside. / Add eggs, avocado and grated cheese to a bowl. Combine with a whisk until avocado is incorporated into mixture and no lumps remain. / In the same bowl, add the wilted greens, shallot mixture, flour and seasonings to the bowl and mix to combine. / Add 1 tablespoon of batter to your prepared baking sheet and spread the batter to a round, small corn tortilla-sized disc. You'll end up with 4 discs. Bake for 8 minutes, remove from oven and flip all shells, then bake for another 7 minutes (total of 15 minutes), or until golden on both sides.
- Salsa: Combine the ingredients and mix to make the salsa. / Combine the ingredients and mix to make the salsa.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
