Sriracha Mayo Breakfast Tacos

This combo came together Sims style: What can I make out of these 5 ingredients I need to use before they go bad? Thus, these vegetarian-friendly sriracha mayo tacos with tomato, salsa, avocado and soft-boiled eggs were born! I used Sir Kensington’s sriracha mayo as the base, but you can mix together sriracha and regular mayonnaise, as well.


Note – in the photo, I made four tacos, but I wrote the recipe for two, so double the ingredients if you’re making four.

  • 2 eggs
  • 2 medium sized tortillas (I used Mission flour tortillas – use corn tortillas if you prefer)
  • 1/2 cup sriracha mayo (like this one, or mix your own using sriracha and mayo)
  • 1/2 an avocado
  • 6 cherry tomatoes
  • 1/2 cup salsa (I used medium red salsa)
  • Taco-seasoned shredded cheese
  • Seasoning of your choice

Estim. Prep & Cooking Time: 25 mins.


  • Start by browning the tortillas: I sprayed a frying pan with olive oil, put a tortilla in the pan on medium heat for about 30 seconds, then flip, and let sit for 20-30 more seconds (or until browned to your preference). Repeat with the second tortilla. This step isn’t required but hardens the tortillas a little, making them better at containing everything when you go to eat.
  • Spread a layer of sriracha mayo on each tortilla.
  • Chop the tomatoes, then put a little more olive oil in the pan you used for the tortillas and sauté for a few minutes on medium heat.
  • While the tomatoes cook, soft boil the eggs to your desired hardness. Note that I use this very useful egg cooker to soft boil, and have not developed a more traditional method yet. In the meantime, here’s a soft boiled egg recipe. I boiled them a little longer this time so the yolks would stay together when I sliced them.
  • While the eggs are boiling, distribute the sautéed tomatoes evenly among both tortillas, and spoon a little salsa onto each. Sprinkle with shredded cheese.
  • Cut the half avocado into slices (saving the other half for future use, or as a side for the tacos) and distribute evenly onto both tortillas. Because this is for Instagram, I like to spread the slices into cute little fans.
  • When the eggs are finished boiling, place them in a bowl of cool water for a minute, then peel. Slice each egg into 4-5 pieces, and place them on the tacos.
  • Season however you’d like! I used an onion and herb spice mixture, and sea salt.
  • Take pictures of your work, tag me, and nom on those tacos!

P.S. – want to try the Sir Kensington’s sriracha mayo that I used? Here’s a coupon for $1 off!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s