Name: Fried egg, avocado and chilli tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16
Ingredients: 80 ml canola oil (1/3 cup); 16 eggs; 1 quantity [tortillas](https://www.gourmettraveller.com.au/recipes/browse-all/tortillas-14165|target="_blank"); 4 ripe avocados, sliced; 1 cup coriander, coarsely torn (firmly packed); 6 spring onions (green part only), finely chopped; 8 small red chillies, finely chopped; To serve: hot sauce and quartered limes; Optional: crumbled feta, crushed fried pork rind (chicharrón), crushed peanuts, chopped kimchi, slivers of fried chorizo, sautéed prawns, sliced pickled shallot, oyster sauce and sriracha mayonnaise, to serve

Fried egg, avocado and chilli tacos

Australian Gourmet Traveller Mexican recipe for fried egg, avocado and chilli tacos.

Serves 16

Prep

10M

Cook

10M

Total

20M

You can add as many extra accompaniments here as you like.

Ingredients

80 ml canola oil (1/3 cup)

16 eggs

1 quantity [tortillas](https://www.gourmettraveller.com.au/recipes/browse-all/tortillas-14165|target="_blank")

4 ripe avocados, sliced

1 cup coriander, coarsely torn (firmly packed)

6 spring onions (green part only), finely chopped

8 small red chillies, finely chopped

To serve: hot sauce and quartered limes

Optional: crumbled feta, crushed fried pork rind (chicharrón), crushed peanuts, chopped kimchi, slivers of fried chorizo, sautéed prawns, sliced pickled shallot, oyster sauce and sriracha mayonnaise, to serve

Method

1.Heat 20ml oil in a large non-stick frying pan over medium-high heat. Add 4 eggs, fry until cooked to your liking (2-2½ minutes for soft yolk), season to taste, set aside and keep warm. Repeat with remaining oil and eggs.

2.Place eggs on tortillas, top with avocado, coriander, spring onion and chilli (and any optional extras) and serve warm, with hot sauce and lime quarters.

Pat Nourse

Styling by Emma Knowles