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Breakfast Tacos With Charred Zucchini and Red Pepper Recipe
Ingredients (10)
- 2 tablespoons olive oil
- 1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups)
- 1 small red bell pepper, finely diced
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- 4 eggs, beaten
- 1 cup homemade or store-bought salsa verde
- 4 soft flour or corn tortillas, warm
- 1 avocado, sliced
- Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving
Directions
Learn how to make this recipe at Serious Eats