These tasty tacos can be ready in less than 30 minutes. The salsa is loaded with summer flavors. They're great for brunch with friends.
Ingredients
Garlic scrambled eggs (eggs, olive oil, salt & pepper, roasted garlic cloves)
1/2 red onion
2 jalapeno peppers
1/4 c sweet corn
Juice of one lime
1 tblsp white wine vinegar
Salt & pepper
Corn tortillas (corn flour, water, salt, olive oil)
Prepare the salsa first so it can set and develop flavor before serving. For the salsa, finely chop the red onion and add to a medium sized bowl. Remove the seeds from the peppers and finely chop the peppers then add to the onions. Next, get the sweet corn ready. If using fresh, steam one corn cob for a few minutes and then cut the kernels off of the cob. If using frozen corn, defrost and cook briefly in the microwave, then drain off any excess liquid before adding the corn to the onion, pepper mix. Then add the juice of one lime, vinegar, and salt and pepper to taste to the vegetable mix. Stir well and set aside while preparing the tacos.
Prepare the fresh corn tortillas next. The linked tortilla recipe makes about 8 six inch tortillas. Keep the cooked tortillas wrapped in a clean kitchen towel so they stay warm while the eggs are cooking. Once the tortillas are cooked, start making the scrambled eggs. You want to cook the eggs last since it takes less than a minute for them to cook and you want to serve everything hot. Instructions for cooking the eggs are found here. Scale the recipe up depending on how many tacos you want. The linked recipe makes enough eggs to fill four six inch tortillas. You can use fresh, minced garlic instead if you don't have roasted garlic on hand. Just add the minced garlic to the oil first, a few seconds before adding the eggs.
Once the eggs are scrambled fill the tortillas with the eggs and summer salsa. Then garnish with avocado slices, and lime juice.