Fried Egg Tacos with Zucchini & Avocado

Fried Egg Tacos with Zucchini and AvocadoI have officially found my new favorite taco! I mean, don’t get me wrong, I don’t discriminate when it comes to tacos. I love all the tacos equally, but these are ah-mazing.

It’s probably because they have a FRIED egg in them. Yes, I said a fried egg. You get all of that runny yolk goodness dripping all over the taco, running down your hand, it is a seriously delicious mess. And I promise that even my fellow type A friends out there won’t care that these tacos are a little messy, they are that good.

Fried Egg Tacos with Zucchini and Avocado
Fried Egg Tacos with Zucchini and AvocadoI started it off with my grain-free tortillas (but you could use any kind of tortillas you want), and then I topped that drippy amazing egg with zucchini that is sauteed with paprika, and they were like a match made in Heaven. You get just a little extra kick from the spices, but it doesn’t overpower.

Fried Egg Tacos with Zucchini and Avocado
Fried Egg Tacos with Zucchini and AvocadoFinish it off with some creamy,  buttery avocado and OHMYGOSH. I could eat these all day. And I have done that, don’t judge me.

Y’all, pleeease make these tacos and snap a pretty pic to show me on Instagram. You will LOVE them. Tag me and hashtag #thewheatlesskitchen, I can’t wait to see!

Fried Egg Tacos with Zucchini & Avocado

Yield: Serves 4 (makes 8 tacos)


  • 1 batch grain-free tortillas (or tortillas of choice)
  • 8 eggs
  • 2 large zucchini, chopped
  • 1 tsp paprika
  • pinch of salt and black pepper
  • 1 tbsp coconut oil
  • 1-2 large avocados
  • parsley for garnish


  1. Preheat a large skillet over medium-high heat. Add a tablespoon of coconut oil to the pan and let it melt. Next, add the chopped zucchini, and then season with the paprika, and a pinch of salt and pepper.
  2. Give it a stir so the seasonings are distributed, and then saute the zucchini for about 5 minutes, stirring occasionally. You want them to be soft, but not too mushy.
  3. While the zucchini is cooking, you can start frying the eggs. Preheat another skillet to medium heat, add a tsp of coconut oil (or cooking spray), and carefully crack the eggs into the pan. You will probably have to work in batches depending on how big your skillet is. Season the eggs with a pinch of salt and pepper, and let them cook for about 2 minutes for a runny yolk. You can cook them longer if desired to reach the consistency you want.
  4. To assemble the tacos, place one fried egg on a tortilla, spoon a couple of spoonfuls of the zucchini over the top, and then finish with a couple slices of avocado. Repeat to make 8 tacos.
  5. Garnish with parsley and serve!

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