2 ouncescream cheese(I used whipped Cracked Black Pepper and Garlic flavour)
2 1/2ouncessmoked salmon(thawed if frozen)
salt and pepper(to season)
Place your tortilla shells off to the side until ready to use.
Drain the capers, and place them to the side.
Thinly slice the smoked salmon, and place off to the side until ready to use.
Crack the eggs into a bowl, and whisk until fluffy.
Heat a frying pan (preferably non-stick) over medium-high heat.
Add the butter, and allow to melt.
Pour in the eggs and cook until YOUR desired level of doneness. About 5 minutes for me. Be sure to stir often while cooking.
When done, remove the pan from the heat.
Add the salt, pepper and cream cheese. Mix until the cream cheese is melted and combined.
Get your tortilla shells ready. This is the perfect time to place them in the taco holders.
Divide the scrambled egg mixture evenly among the shells.
Top each taco with some smoked salmon and capers.
Garnish with the microgreens.
If you choose to use milk, cream, yogurt or water to the scrambled eggs, be sure to do this during the cooking process.Be sure to safely thaw the smoked salmon in the fridge if you are using the frozen variety.Leftovers tacos can be wrapped and placed in the fridge. The perfect snack....or lunch the next day.
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