Fresh and Zesty Recipes

Stir Fry Tomato and Egg Tacos

Stir Fry Tomato and Egg Tacos


  • 4 large eggs
  • 1 teaspoon rice vinegar
  • ¼ teaspoon salt
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 medium tomatoes, sliced into wedges
  • ½ teaspoon sugar
  • 2 scallions, sliced into 1 inch pieces
  • 4 Azteca flour tortillas





Add eggs in a bowl and season with vinegar, salt, and sesame oil; beat lightly to combine.

Heat the vegetable oil in a well-seasoned wok or large non-stick skillet set over medium heat.

Add eggs and scramble until just set; scoop onto a plate and set aside.

Sprinkle the tomatoes with the sugar; along with scallions add to the hot wok and stir-fry until the tomatoes have softened approximately 2 to 3 minutes.

Return the eggs to the pan and toss well. Taste and add salt as needed.

Warm the Azteca® tortillas according to the package directions.

Fill with egg mixture and serve warm.