Avocado breakfast tacos with crispy shallots and chipotle salsa from Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods (page 32) by Tieghan Gerard

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Notes about this recipe

  • hannah_jxh6fc on March 10, 2026

    This recipe was delicious and super easy to make - will definitely make again.

  • Shaxon on August 08, 2021

    I used Beyond Meat spicy sausage and skipped the spinach entirely. Excellent for brunch, breakfast or even dinner. Easy and quick to make, with minimal dishes.

  • anya_sf on July 03, 2020

    I increased everything to serve 3 people for dinner with flour tortillas. I sauteed the spinach with the eggs and added the cheese to the skillet at the end (turned off the heat) so it would melt. The shallots were super soft rather than crispy - not sure how they'd ever get crispy the way they're cooked - but they tasted good. All the components tasted great together.

  • southerncooker on April 30, 2020

    I used some thin sliced vadilia onion instead of the shallot. For the green option, I used spinach, and corn for the tortilla option. I made the Chipotle Salsa, also from the book, and it's quick, easy, and so good.

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