Name: Spinach-Egg Tacos with Mexican Pickled Veggies (Escabeche) & Avocado
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 ½ (142 g) pkg baby spinach; 3 medium carrots; 15 eggs; 6 cloves garlic; 3 jalapeño peppers; ¾ (227 g) block mozzarella cheese; 1 ½ medium red onions; 18 small flour tortillas; black pepper; brown sugar; cumin, ground; extra virgin olive oil; oregano, dried; paprika; red wine vinegar; salt

Spinach-Egg Tacos with Mexican Pickled Veggies (Escabeche) & AvocadoSpinach-Egg Tacos with Mexican Pickled Veggies (Escabeche) & Avocado — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ avocados

1 ½ (142 g) pkg baby spinach

3 medium carrots

15 eggs

6 cloves garlic

3 jalapeño peppers

¾ (227 g) block mozzarella cheese

1 ½ medium red onions

18 small flour tortillas

black pepper

brown sugar

cumin, ground

extra virgin olive oil

oregano, dried

paprika

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

Peel, halve, and slice onions lengthwise into ½-inch wide strips. Place in a medium bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Cut lengthwise into ½-inch wide strips and add to the bowl with the onion. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel, trim, and slice carrots crosswise into ¼-inch thick rounds; add to the bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, peel and thinly slice garlic. Transfer to a medium saucepan and set aside.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, jalapeño, carrot, and spices to the pot; cook, stirring often, until veggies are crisp-tender, 3-5 minutes. Return veggies to the bowl, reserving the pot for later use.

While the veggies are cooking, add vinegar, water, sugar, and salt to the saucepan with the garlic; stir to combine. Bring the pickling liquid to a boil over high heat.

Pour the pickling liquid into the bowl over the cooked veggies. Stir to combine and set aside to cool.

Coarsely grate cheese and place in a large bowl. Add eggs and spices, then whisk until combined.

Roughly chop the spinach leaves and add to the bowl with the egg; stir to combine.

Wipe the pot clean with paper towels and return to medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Pour egg mixture into the pot; scramble the eggs using a combination of stirring and folding, making sure to bring in all the mixture from the edges of the pan. Cook until eggs are no longer runny, about 5 minutes. Remove from heat.

While the eggs are cooking, warm tortillas in a skillet, oven, or microwave (optional), 15-30 seconds.

Halve and pit the avocados. Slice thinly while still in skin, then scoop out with a spoon.

To serve, divide tortillas between plates and fill with spinach-scrambled eggs. Top with pickled veggies and avocado. Enjoy!

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