Lox Breakfast Tacos with Dill Pickle Avocado

Step 1

Thaw avocado spread according to package instructions.

Step 2

Prepare potato and vegetable blend according to package instructions. Hold warm.

Step 3

For each taco, warm a tortilla on a hot grill until softened. Top with 2 oz. scrambled egg, 1/2 oz. lox, 1/2 oz. avocado spread, 1/4 oz. red onion, 1/4 oz. jalapeño, and 1/4 oz. cotija. Serve 2 tacos per serving.

Step 4

Serve with a 5 oz. portion of roasted potatoes on the side.