Ingredients:

  • 4 large (200g) Eggs
  • 1 cup (115g) Shredded Sharp Cheddar Cheese
  • 1/2 cup (60g) Shredded Pepper Jack Cheese
  • 2 tbsp (30g) Heavy Cream
  • 1/4 tsp (1.5g) Cumin
  • 1/4 tsp (1.5g) Garlic Powder
  • 1/4 tsp (1.5g) Smoked Paprika
  • Salt and black pepper to taste
  • 8 small (approx. 6-inch) Low Carb Tortillas
  • 3 tbsp (45ml) Avocado Oil
  • 1 medium (150g) Ripe Avocado, diced small
  • 1 tbsp (15ml) Lime Juice
  • 1 tbsp (15g) Fresh Cilantro, chopped
  • Pinch of salt

Instructions:

  1. Whisk the eggs, heavy cream, cumin, garlic powder, and smoked paprika in a medium mixing bowl until combined.
  2. In a non-stick skillet over medium heat, scramble the eggs until they are just set. Immediately remove from heat and fold in the shredded cheddar and pepper jack cheeses until melted.
  3. In a small bowl, gently toss the diced avocado with lime juice, chopped cilantro, and a pinch of salt.
  4. Lay a low-carb tortilla flat. Place a spoonful of the egg-cheese mixture in the center, followed by 3-4 small cubes of the seasoned avocado.
  5. Roll the tortilla tightly. Sprinkle a pinch of shredded cheese on the edge of the wrap to seal the seam.
  6. Heat avocado oil in the skillet over medium-high heat until it shimmers.
  7. Place taquitos seam-side down first. Fry for 2-3 minutes per side, rotating until the shells reach a deep mahogany color and a shattering crispness.