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Egg Tacos

Egg Tacos

Egg taco 0316


  • 6 eggs
  • ½ cup light cooking cream
  • 1 tablespoon olive oil
  • 1 small red onion, finely diced
  • ¼ cup finely diced green capsicum
  • 2 small tomatoes, seeds removed, finely diced
  • 8 mini stand ‘n’ stuff taco shells
  • 8 small baby cos lettuce leaves
  • 1 avocado, finely diced
  • ¼ cup light sour cream
  • ¼ cup grated tasty cheese


1. Break eggs into a bowl. Add cream, salt and white pepper. Set aside.

2. Heat oil in a non-stick frying pan over medium heat. Add onion and capsicum and cook for 3 minutes or until softened. Stir through tomato. Add egg mixture and cook for 2 minutes or until beginning to set. Gently stir. Cook for 1 minute and stir again or until egg is just set.

3. Meanwhile, heat taco shells following packet directions.

4. Place warmed taco shells onto a platter. Fill with lettuce, egg mixture, diced avocado, sour cream and cheese.


Tip: You can swap out the taco shells for soft-shell tacos or burrito wraps. For a lighter lower-carb version, simply serve in large cos lettuce cups.

Nutritional Information

  • Serving size 302g
  • Energy 1730kJ 413kcal
  • Protein 15.6g
  • Total fat 28g
  • Saturated fat 8.3g
  • Carbs (total) 21.8g
  • Carbs (sugar) 8.6g
  • Sodium 246mg
  • Fibre 6.5g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people