Fried egg, avocado and chilli tacos
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.
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