DIRECTIONS
1
Preheat oven to 325°F.
2
If tortillas are large, trim to form 6-inch diameter tortillas.
3
Evenly coat both sides of the tortillas with cooking spray and sprinkle with a total of 1/4 teaspoon of the salt.
4
Press a tortilla into each cup of a 12-cup muffin tray to form a tortilla cup, noting it will be larger than the muffin-tray cups. (Alternatively, place two large muffin trays upside down; nestle each tortilla between the muffin cups, 6 tortillas per tray, forming tortilla bowls.)
5
Bake tortilla cups until crisp and brown, about 30 minutes. Halfway through the baking process, carefully fold back any tortilla bowls that have slightly collapsed.
6
Let tortilla cups cool and further crisp in the pan on a rack. (Note: This can be done in advance; store in sealed container.)
7
Meanwhile, drain pico de gallo of excess liquid with a fine mesh strainer; set aside.
8
In a medium bowl, crack in the eggs. Add the turmeric and remaining 3/4 teaspoons salt. Whisk.
9
Just before serving, heat grapeseed oil (or avocado oil) in a large stick-resistant skillet over medium-high. Saute the scallions for 30 seconds.
10
Add the eggs and scramble for a few minutes.
11
Stir in the drained pico de gallo and cook while stirring until well combined and heated through, about 1 minute. Adjust seasoning.
12
Transfer mixture to the taco cups, top with guacamole and cilantro, and serve immediately.
13
Notes: You can easily swap the eggs with one package of tofu:
To transform tofu into a scrambled egg-like delight, start with firm organic tofu.
Drain tofu and squeeze well of excess liquid using a clean kitchen towel; cut into 1/2-inch cubes.
In an oiled pan over medium-high heat, add tofu cubes, scallions, turmeric, and remaining 3/4 teaspoon salt and sauté until the tofu resembles scrambled eggs and begins to brown, about 8 minutes.
Continue with step 11.