Morning Shrimp and Egg Tacos
Energize your mornings with these delectable shrimp and egg breakfast tacos! Each tortilla is generously filled with succulent shrimp, scrambled eggs, and creamy avocado, all topped with a zesty corn pico and crumbled cotija cheese. Quick to prepare and bursting with flavor, these tacos will make every breakfast or brunch a vibrant fiesta that invigorates your taste buds!
ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 8 small corn tortillas
- 1 ripe avocado, diced
- 4 large eggs, beaten
- 1 cup fresh corn (cooked)
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 cup cotija cheese, crumbled
steps
- 1.
In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, cayenne, salt, and pepper.
- 2.
Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside.
- 3.
In the same skillet, add the beaten eggs and scramble until fully cooked. Remove from heat.
- 4.
In a separate bowl, combine corn, diced tomatoes, red onion, cilantro, lime juice, salt, and pepper to create the corn pico.
- 5.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
- 6.
Assemble the tacos by placing a few shrimp and scrambled eggs on each tortilla, adding diced avocado, topping with corn pico, and finishing with crumbled cotija cheese.
- 7.
Serve immediately and savor your vibrant breakfast tacos!
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