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Four charred street corn breakfast tacos filled with turmeric-golden scrambled eggs, avocado cubes, cilantro, and lime crema
TrendyTadka Editorial

15-Minute Masala Breakfast Tacos with Spiced Scrambled Eggs

Fluffy spiced scrambled eggs with cumin, turmeric, green chili, and cilantro tucked into charred street corn tortillas with avocado and cumin-lime crema.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 (4 tacos) servings
Course: Dinner
Cuisine: Indian-American Fusion
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 large eggs
  • 1 tbsp whole milk
  • 1 tbsp unsalted butter
  • 2 tbsp red onion finely diced
  • 1 clove garlic minced
  • 1 tsp serrano pepper seeded and finely minced
  • 1/4 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1/4 tsp kosher salt
  • 4 street-taco corn tortillas 4.5-inch
  • 1/2 ripe avocado diced
  • 2 tbsp fresh cilantro chopped
  • 1/3 cup whole-milk plain Greek yogurt
  • 1 tbsp fresh lime juice

Method
 

Instructions
  1. Whisk the eggs, milk, salt, and black pepper in a small bowl until evenly blended.
  2. Melt butter in a nonstick skillet over medium-low heat. Sauté diced onion, garlic, and minced chili for 2 minutes.
  3. Add ground cumin and turmeric; bloom in the warm butter for 30 seconds until fragrant.
  4. Pour in eggs and gently push with a spatula from edges to center for 2–3 minutes until soft curds form. Remove from heat while still glossy.
  5. In a separate bowl, whisk Greek yogurt, lime juice, a pinch of cumin, and salt into a smooth crema.
  6. Warm tortillas in a hot skillet for 20 seconds per side. Divide spiced eggs among tortillas, top with avocado and cilantro, and drizzle with lime crema.

Notes

Do not skip warming the corn tortillas; cold tortillas crack and will not hold the moist scrambled eggs.