Name: Curry Spice Eggs Tacos with Cabbage
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 8 large eggs 8 large eggs; 200 g 200 g cabbage, finely shredded; 100 g 100 g ripe avocado, diced; 4 4 taco shells; 2 tbsp 2 tbsp olive oil; 2 tsp 2 tsp curry powder; 1 tsp 1 tsp paprika; 1 tsp 1 tsp garlic powder; Salt and pepper to taste; Lime wedges for serving; Fresh cilantro, chopped (optional); Sliced jalapeños (optional); Diced tomatoes (optional)

Jump to Recipe Print Recipe

Curry Spice Eggs Tacos with Cabbage

No ratings yet

Indulge in the delightful flavors of warm taco shells filled with fluffy eggs, crunchy cabbage, and creamy avocado, all enveloped in a fragrant curry spice sauce. These tasty tacos are perfect for a summer meal, served with a fresh side salad and a zesty lime wedge to brighten each bite. Feel free to mix and match your toppings based on your mood—these tacos are wonderfully versatile!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Summer

Cuisine: Global Fusion

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

8 large eggs 8 large eggs
200 g 200 g cabbage, finely shredded
100 g 100 g ripe avocado, diced
4 4 taco shells
2 tbsp 2 tbsp olive oil
2 tsp 2 tsp curry powder
1 tsp 1 tsp paprika
1 tsp 1 tsp garlic powder
Salt and pepper to taste
Lime wedges for serving
Fresh cilantro, chopped optional
Sliced jalapeños optional
Diced tomatoes optional

Equipment

Non-stick frying pan
Heatproof mixing bowl
Cooking spatula
Chef's knife
Cutting board
Tongs for serving

Method

In a mixing bowl, whisk the eggs together with salt, pepper, curry powder, paprika, and garlic powder until well combined.
Heat the olive oil in a non-stick frying pan over medium heat.
Pour the egg mixture into the pan and gently scramble, stirring continuously until the eggs are fluffy and cooked through, about 5–7 minutes.
Add the shredded cabbage to the eggs and cook for an additional 2–3 minutes until just tender.
While the filling cooks, warm the taco shells in another skillet over low heat or in the oven for 2–3 minutes.
Once the filling is ready, spoon it generously into each taco shell. Top with diced avocado and any optional toppings desired.
Serve the tacos warm, cut in half with a side salad and lime wedges for a fresh squeeze before enjoying.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 14gFat: 19gSodium: 380mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2.5mg

Notes

For a vegetarian twist, consider adding cooked black beans for extra protein and fiber.
If you're looking to spice things up, add chopped fresh cilantro or sliced jalapeños on top for a kick.
These tacos are best enjoyed fresh but can be stored in an airtight container in the fridge for up to two days.
Reheat gently in a skillet to maintain the texture.
Don't hesitate to get creative with your favorite toppings!

Tried this recipe?

Let us know how it was!

Curry Spice Eggs Tacos with Cabbage