Simple Breakfast Tacos with Quick Pickled Onion

Makes 4 tacos

  1. Make the pickled onions at least 30 minutes before you begin preparing the rest. Add thinly sliced red onion to a mason jar with a lid (for storage in the fridge) or another Tupperware container. Over the stove, heat the water, apple cider vinegar, and sugar over low to medium heat, and stir constantly until sugar has just dissolved. Pour mixture over the onions, and set aside. (Can be stored in an airtight container in the fridge for 2 weeks).

  2. After the onions have been sitting at least 30 minutes, crack the eggs in a mixing bowl, and whisk vigorously until light and frothy, about 30 seconds.

  3. Using a cheese grater or zester, grate the garlic directly into the egg mixture (see photo below***). Then, whisk in the cumin, paprika, chili powder, salt + pepper. Fold in the cheese, and set aside.

  4. Heat the tortillas on each side in a dry skillet over low heat, about 15-20 seconds on each side. Set tortillas aside.

  5. Increase the heat to medium-low, and add 1 Tbsp. oil to the skillet. Add the egg mixture, and stir constantly with a rubber spatula to give the eggs a fluffy texture (see photo below). Remove from heat right as they are just cooked. You want a soft-scrambled texture!

  6. Divide eggs between the 4 tortillas. Top with additional cheese, sliced avocado, chopped cilantro, salsa or hot sauce of choice, and the pickled red onions. Serve with lime wedges.

    You will more than likely have leftover pickled onions. Yay! This is awesome because they are one of the BEST condiments! Use them all week on salads, grain bowls, tacos, scrambled eggs, sandwiches, or on avocado toasts. They’re delicious on anything! Keep in the fridge in an airtight container for 2 weeks.

    ***If you do not have a grater or zester, you can sub the fresh garlic for 1/4 tsp. garlic powder. Whisk in to the eggs with the rest of the spices.


1 small red onion, very thinly sliced
1/2 c. water
1/2 c. apple cider vinegar
1 Tbsp. cane sugar or granulated sugar
4 corn tortillas
1 Tbsp. olive, avocado or coconut oil
4 large eggs
1 clove of garlic***
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. chipotle chili powder or regular chili powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. shredded, crumbled or grated cheese of choice (I like cotija, queso fresco, manchego, parmesan, or pepper-jack)
For serving: more cheese, sliced avocado, salsa or hot sauce of choice, lime wedges + chopped cilantro

Small pot
Small skillet (preferably non-stick)
Rubber spatula
Small bowl with whisk
Cheese grater or zester
Mason jar with lid or Tupperware container

15 minute prep
10 minute active cook time
30 minute inactive cook time

Gluten-free, dairy-free option (omit the cheese), vegetarian, nut-free

Venzi’s Notes

I’m posting this recipe after my recent weekend trip to Albuquerque, New Mexico where I ate about a million incredible tacos. I am stilll craving tacos but also trying to catch up on life and work, so these are perfect because they’re super quick and incredibly delicious.

I actually make these tacos all the time. I generally always have eggs, some sort of cheese, onions and tortillas on hand at the end of any given week, so I make them A LOT. I also tend to make them more for quick dinners than I do for breakfast because who doesn’t love a dinner that takes 30 minutes of your time to prepare? However, I’ve also made these for breakfast for friends, and they’ve been a hit. You can serve them as written above, or serve the components as a “breakfast taco bar”. Add cooked black beans, roasted sweet potato, or other toppings of choice for some fun taco-bar variations. This recipe is so simple — think of it as a blank canvas, and get creative!