Fried egg, avocado and chilli tacos

Gourmet~Traveller

Cuisine: Mexican

Serves: 10 or more

Tools

Kitchen friendly view

By Pat Nourse

Ingredients

80 ml (1/3 cup) canola oil
16 eggs
1 quantity tortillas
4 ripe avocados, sliced
1 cup (firmly packed) coriander, coarsely torn
6 spring onions (green part only), finely chopped
8 small red chillies, finely chopped
To serve: hot sauce and quartered limes
Optional: crumbled feta, crushed fried pork rind (chicharrón), crushed peanuts, chopped kimchi, slivers of fried chorizo, sautéed prawns, sliced pickled shallot, oyster sauce and sriracha mayonnaise, to serve

Preparation method

Serves 16

Prep time 10 mins, cook 10 mins

You can add as many extra accompaniments here as you like.

Step-by-step instructions

Heat 20ml oil in a large non-stick frying pan over medium-high heat. Add 4 eggs, fry until cooked to your liking (2-2½ minutes for soft yolk), season to taste, set aside and keep warm. Repeat with remaining oil and eggs.

Place eggs on tortillas, top with avocado, coriander, spring onion and chilli (and any optional extras) and serve warm, with hot sauce and lime quarters.

Also in this section

Avocado soup

Cos and avocado salad

Guacamole with crudites

Avocado and lemon sorbet

More inspiration

Nine-year-old food critic grades her school lunchesA nine-year-old school girl in Scotland has become a blogging sensation after posting reviews of her school lunches on the internet.

Different ways to cook with riceRice is a staple in many countries and provides valuable carbohydrate and vitamins to the diet, especially brown rice. It is so versatile; it can be cooked and stir-fried, cooked and used as a base...

Study reveals how to get kids to eat vegiesThe vegetable war might be won with a simple dinner-time trick according to new research – and it isn’t bribery or fancy sauces. Kids are apparently more likely to eat their greens if they only have...

Recipe finder