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Fried egg, avocado and chilli tacos

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

By Pat Nourse
  • 10 mins preparation
  • 10 mins cooking
  • Serves 16
  • Print
Fried egg, avocado and chilli tacos
You can add as many extra accompaniments here as you like.


  • 80 ml canola oil (1/3 cup)
  • 16 eggs
  • 1 quantity tortillas
  • 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


  • 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.