Mexican Egg and Zucchini Corn Tacos
Soft corn tortillas filled with seasoned eggs, zucchini, spinach, and salsa.
- Calories
- 430
- Protein
- 24g
- Carbs
- 43g
- Fat
- 19g
Per serving
Ingredients
For 4 servings · 20 min total
- egg8
- zucchinismall dice1 lb
- fresh spinachroughly chopped2 oz
- corn tortillas12
- salsa1 cup
- canola oil4 tsp
- ground cumin1/2 tsp
- kosher salt1 tsp
- black pepper1/4 tsp
Instructions
- Small-dice the zucchini and roughly chop the spinach. Crack the eggs into a bowl and whisk with half the salt, the pepper, and cumin.
- Warm a skillet over medium heat, add the oil, then cook the zucchini with the remaining salt for 3-4 minutes, until lightly browned and tender. Add the spinach and stir for 1-2 minutes, until wilted.
- Pour in the seasoned eggs and gently stir for 2-3 minutes, until softly set and the thickest portion reaches 160F (71C).
- Warm the tortillas in the skillet for 20-30 seconds per side, until pliable. Fill with the egg mixture and salsa, then taste and adjust seasoning.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.