Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Scrambled Egg Tacos with Potato, Poblano, and Avocado

Servings: 6

While you can serve this dish for breakfast, it’s also satisfying enough for a springtime supper.


  • Kosher salt
  • 1/2 lb. Yukon Gold potatoes, cut into 1/4-inch dice
  • 2 poblano chiles
  • 1 large avocado, cut into 1/4-inch dice
  • 2 Tbs. fresh lime juice
  • 1-1/2 oz. (3 Tbs.) unsalted butter
  • 6 eggs, beaten
  • Freshly ground black pepper
  • 1/4 cup finely chopped white onion
  • 6 oz. queso blanco, crumbled
  • 2 Tbs. chopped fresh cilantro, plus leaves for sprinkling
  • 6 8-inch corn or flour tortillas or a combination, charred
  • Salsa or taco sauce, for serving
  • Sour cream or crema, for serving

Nutritional Information

  • Calories (kcal) : 460
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 220
  • Sodium (mg): 560
  • Carbohydrates (g): 41
  • Fiber (g): 5
  • Sugar (g): 2
  • Protein (g): 18


  • Bring a medium saucepan of generously salted water to a boil. Add the potatoes, and cook until just tender, about 8 minutes. Drain and set aside.
  • Meanwhile, char the poblanos over a gas burner or under a broiler until blackened all over. Transfer to a large bowl, and cover tightly with plastic wrap until cool. Peel, remove the stems and seeds, and cut into small dice.
  • In a small bowl or pie plate, toss the avocado with the lime juice and a pinch of salt.
  • In a large skillet, heat the butter over medium heat. Add the eggs, 1/4 tsp. salt, and 1/4 tsp. pepper, and cook, stirring gently, until just beginning to set. Stir in the poblanos, potatoes, and onion. Cook, stirring, until the eggs are set and the mixture
    is sizzling, about 2 minutes. Fold in the cheese and cilantro, and continue to cook, stirring constantly, until the cheese has melted.
  • Fill the tortillas with the egg and potato mixture. Drizzle with salsa and sour cream. Top with the avocado, sprinkle with the cilantro leaves, and serve.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial