Avocado Tomatillo Breakfast Tacos

These green breakfast tacos are my go-to weekday breakfast. Scrambled eggs are tucked into tortillas with avocado, spinach & tomatillo salsa.

Avocado Tomatillo Breakfast Tacos

I’ve made these breakfast tacos so many times that it would be impossible to count. Originally inspired by the El Popeye, one of my favorite breakfast tacos in Austin, these have now become part of my regular breakfast routine because they’re such a tasty way to eat vegetables first thing in the morning. They’re filled with eggs, sautéed spinach, avocado, and very generous scoops of fresh tomatillo salsa. 

If you missed Monday and Wednesday’s posts, this is Breakfast Taco Week here on the blog! Go read the first installments here and here if you want to learn to make various types of healthy breakfast tacos every morning (and download a printable grocery list PDF here). Or just skip to the recipe below and make these healthy green breakfast tacos today!

Avocado Tomatillo Breakfast Tacos

My very green breakfast tacos

This recipe is so quick and easy, which is why I make it all the time. Here’s what’s in it!

  • Scrambled eggs: the base of the taco
  • Sautéed spinach: for green power
  • Avocado slices: for healthy fat and deliciousness
  • Tomatillo Salsa: for punchy flavor! Keep this on hand in the fridge for fast tacos.
  • Extras: a few sliced serranos and a few microgreens, optional

Avocado Tomatillo Breakfast Tacos

Breakfast Taco Tips

  • Fresh tomatillo salsa will last up to about 2 weeks, (jarred tomatillo salsa will last longer).
  • Change up your filling by adding black beans, diced tomato, or dried chile salsa
  • Store tortillas in the fridge for up to a week, or freeze them to store even longer
  • For best flavor, char tortillas over a gas flame until the edges brown

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Avocado Tomatillo Breakfast Tacos

rate this recipe:
5 from 3 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves 2
These green breakfast tacos are my go-to weekday breakfast.


  • 5 cups fresh spinach
  • 3 large eggs
  • Extra-virgin olive oil, for brushing
  • Sea salt and freshly ground black pepper
  • 4 to tortillas, charred or warmed
  • ½ avocado, sliced
  • Roasted Tomatillo Salsa, for serving
  • Microgreens, optional
  • Sliced serrano peppers, optional
  • Lime wedges, if desired, for serving


  • Brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the spinach and pinches of salt and pepper and sauté until the spinach is wilted. Work in batches, if necessary.
  • Wipe out the skillet and scramble the eggs. Brush the skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble the eggs until just set.
  • Assemble the tacos with the eggs, spinach, avocado slices, and scoops of tomatillo salsa. Top with the microgreens and sliced serranos and serve with lime wedges, if desired.



5 from 3 votes (3 ratings without comment)

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Rate this recipe (after making it)

  1. nick larson

    bro wtf is the serving size and what are the nutritional facts of this recipe

    very good would recommend but like bro where tf is the nutritional facts.

  2. Megan

    That looks delicious!

  3. Haley

    I love tomatillo salsa on my tacos. So good!

  4. Sabrina from newkitchenlife.com

    this is right up my alley! Eggs, avo, spinach, lime and spicy, yes that works for me, thank you for a great recipe!

  5. Gaby Dalkin

    I’m all for a 24/7 taco diet—especially if these tacos are involved!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.