Breakfast Tacos With Charred Zucchini and Red Pepper Recipe

Serves: 2 Save

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


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