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Recipe: Asparagus and Mushroom Breakfast Cactus Tortilla Tacos

Makes 2 tacos


1 tsp Olive Oil

1 ea Asparagus, cut in a bias

3 ea Mushrooms, thinly sliced

2 ea Eggs

2 ea Marcela’s Cactus Tortillas

Salt and Pepper to taste


In a non-stick skillet, add olive oil, let it heat for 2 minutes and add the asparagus and mushrooms. Saute for a few minutes until soft, add the eggs and stir for a few minutes allowing the egg to cook. Season and take it off heat. In a comal, turn it on at high heat and place the Cactus Tortillas to heat up. Let them cook for a few seconds and turn over, once hot, put them in a plate and place the eggs into them. Serve with sliced avocado and salsa.

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