Avocado Tomatillo Breakfast Tacos

Tortillas: The base of your tacos, choose between corn or flour based on your preference.

Avocado: Adds a creamy texture and rich flavor to the tacos.

Tomatillo: Provides a tangy and slightly tart taste, balancing the richness of the avocado.

Lime: Freshly squeezed juice adds a zesty brightness to the tomatillo mixture.

Cilantro: Chopped fresh cilantro adds a burst of herbal freshness.

Onion: Adds a bit of crunch and sharpness to the mix.

Jalapeño: Sliced for a spicy kick, adjust to your heat preference.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a bit of heat and depth to the seasoning.

To enhance the flavor of the tortillas, try lightly charring them over an open flame instead of just heating them in a skillet. This will add a smoky depth to your breakfast tacos. Additionally, when slicing the avocados, use a spoon to scoop out the flesh in one piece, then slice it on a cutting board to ensure even, clean cuts. For the tomatillo mixture, let it sit for a few minutes after mixing to allow the flavors to meld together, creating a more cohesive and flavorful topping.

• corn or flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas add a nutty flavor and are a healthier option with more fiber.

• sliced avocados - Substitute with mashed chickpeas: Mashed chickpeas provide a creamy texture and are a good source of protein and fiber.

• husked and chopped tomatillos - Substitute with green tomatoes: Green tomatoes have a similar tartness and can mimic the flavor profile of tomatillos.

• juiced lime - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor that can brighten up the dish.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace the herbal notes of cilantro.

• chopped onion - Substitute with shallots: Shallots have a milder, sweeter flavor that can be a good alternative to onions.

• sliced jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but offer a similar fresh, green heat.

• salt - Substitute with soy sauce: Soy sauce can add a salty umami flavor, but use sparingly to avoid overpowering the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a different kind of heat and can enhance the spiciness of the dish.

• Allow the tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the avocado slices in an airtight container. To prevent browning, sprinkle them with a bit of lime juice and cover tightly with plastic wrap before sealing the container.
• Store the tomatillo mixture separately in a sealed container. This keeps the ingredients fresh and prevents the tortillas from becoming soggy.
• For short-term storage, keep the avocado slices, tomatillo mixture, and tortillas in the refrigerator. They should be consumed within 2-3 days for optimal freshness.
• To freeze the tortillas, stack them with a piece of parchment paper between each one to prevent sticking. Place the stack in a freezer-safe bag, removing as much air as possible before sealing.
• Avoid freezing the avocado slices as they can become mushy upon thawing. Instead, prepare fresh avocado when ready to serve.
• The tomatillo mixture can be frozen in a freezer-safe container. Leave some space at the top of the container for expansion. Thaw in the refrigerator overnight before use.
• When ready to enjoy, reheat the tortillas in a skillet over medium heat until warm and slightly crispy. Assemble the tacos with fresh or thawed tomatillo mixture and freshly sliced avocado.

• Preheat your oven to 350°F (175°C). Wrap the tacos in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• If you're in a hurry, use a microwave. Place the tacos on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For a crispy texture, reheat the tacos in a skillet. Heat a non-stick skillet over medium heat and place the tacos in the skillet. Cover with a lid and heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the tacos in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are evenly heated and crispy.

• For a stovetop method, use a double boiler. Fill a pot with a small amount of water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water. Place the tacos in the bowl and cover with a lid. Steam for about 5-7 minutes, or until warmed through.

• Skillet: Used to heat the tortillas until they are warm and slightly crispy.

• Bowl: Used to combine the chopped tomatillos, onion, cilantro, jalapeño, and lime juice.

• Knife: Essential for slicing avocados, chopping tomatillos, onion, cilantro, and jalapeño.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Juicer: Handy for extracting juice from the lime.

• Spatula: Useful for flipping the tortillas in the skillet to ensure even heating.

• Measuring cup: Used to measure out the chopped onion and cilantro.

• Serving plate: For assembling and serving the tacos.

Prepare ingredients in advance: Chop the tomatillos, onion, cilantro, and jalapeño the night before to save time in the morning.

Use pre-sliced avocados: Purchase pre-sliced avocados to skip the slicing step.

Heat tortillas together: Warm all tortillas simultaneously in the oven to save time over using a skillet.

Make extra tomatillo mixture: Prepare a larger batch of the tomatillo mixture and store it in the fridge for quick assembly throughout the week.