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Spicy Breakfast Fajitas with Eggs and Guacamole


Quick Guacamole

6 ounces avocado (from 1 large or 1 1/2 medium)
1 tablespoon lime juice, or more if needed
Kosher salt


1 tablespoon extra-virgin olive oil
2 red, yellow, or orange bell peppers, sliced into 12-inch-wide strips
12 medium white onion, sliced into 12-inch-wide wedges
1 teaspoon ground cumin
12 teaspoon chili powder
Pinch of red pepper flakes
Kosher salt
2 cloves garlic, pressed or minced
2 teaspoons fresh lime juice

Fajitas and Garnishes

6 corn tortillas
olive oil spray
6 large eggs
1 ounce crumbled feta or queso fresco cheese
Handful of fresh cilantro, chopped
Freshly ground black pepper
Hot sauce and/or your favorite salsa


For the guacamole:

Using a spoon, scoop the flesh of the avocados into a small bowl.
Add the lime juice and 14 teaspoon salt and mash with a pastry cutter, potato masher, or fork until the mixture is blended and no longer chunky.
Taste and add additional lime juice and/or salt, if necessary.

To prepare the veggies:

In a large skillet, heat the olive oil over medium heat.
Once the oil is shimmering, add the bell peppers and onion, cumin, chili powder, red pepper flakes, and a few dashes of salt. Toss to combine, cover the pan, and cook, stirring occasionally, until the vegetables are easily pierced by a fork, 5 to 8 minutes.
Uncover and continue cooking, stirring often, until the vegetables are lightly charred on the edges, about 3 to 5 minutes more.
Add the garlic, toss well, and cook for another minute.
Remove the pan from the heat and drizzle in the lime juice. Toss, season to taste with additional salt, and cover to keep warm.

Meanwhile, to prepare the fajitas:

In a small skillet over medium heat, warm each tortilla on both sides until heated through. Stack the warmed tortillas on a plate as they are done and cover them with a kitchen towel to keep warm.
Wipe the skillet, spray with oil over medium-low heat.
Carefully crack an egg and pour it into the skillet without breaking the yolk. Cook covered until the whites set, about 2 minutes, or longer to taste.
Transfer the egg to a plate and repeat with the remaining eggs.
To assemble the breakfast fajitas, spread the guacamole on each tortilla, top each with an egg, followed by some veggies. Sprinkle with cheese, cilantro, and freshly ground pepper. Serve with hot sauce and/or salsa on the side.


Yield: 6 fajitas, Serving Size: 1 fajita

Amount Per Serving:

Smart Points: 6

Points +: 6

Calories: 227

Total Fat: 13g

Saturated Fat: g

Cholesterol: 190mg

Sodium: 142mg

Carbohydrates: 19g

Fiber: 4.5g

Sugar: 0.5g

Protein: 9.5g

Yummy coastal recipes you need to try. Spice up your coastal dining experience with this tasty recipe.


Spicy Breakfast Fajitas with Eggs and Guacamole

Coastal Outdoor Backyard Movie Night

Movie Buff

When the summer sun gets too intense, invite friends to join you for an after-dark movie night. Hook up a projector to your laptop computer, then display a favorite summer flick on a screen or empty wall. Grab some indoor outdoor coastal rugs and all the coastal throws, blankets and floor pillows to create a comfy outdoor movie experience.Movie buffs of all ages will love a laid-back evening under the stars. 

Coastal summer drinks to cool off with

Summer Chill

Make fruity ice cubes for a summer treat that's tasty and refreshing. Simply fill an ice cube tray with water, then drop in raspberries and slices of lemon, lime and orange. Once frozen, the infused cubes are perfect for adding flavor and cooling down a glass of water or fresh-squeezed lemonade. Photo by Camille Styles.

Keep Cool and Refreshed By Filling Tubs With Drinks

Keep Your Cool

When it comes to summertime parties, running low on cold beverages is simply not an option. But this doesn't mean the host should play bartender all day! Keep the fun flowing and guests hydrated by filling coastal containers and bins with ice and assorted bottled drinks, and let everyone help themselves. Check periodically to replenish as needed. 

Coastal Outdoor Dining

Inside Out

During those first warm days of summer, invite a group of friends over for a special coastal outdoor meal to celebrate the season. Instead of using patio furniture, why not move the dining table right outside onto the porch for alfresco coastal dining.

Vintage Nautical Lanterns

All Aglow

Try using tons of candle filled lanterns is a classic coastal way to instantly transform the backyard into a cocktail party-ready space. Light up the night with rows of flickering candle lanterns that line the edge of a swimming pool or sidewalk, or by hanging clusters of vintage nautical lanterns by rope adding a sophisticated and coastal feel. 

Summer is all about  coastal living, soaking up the sun outdoors while creating memories with family and friends. Beat the heat with a these easy entertaining ideas that will keep the party going, no sweat!


1. Backayrd Coastal Movie Night

2. Fruit Ice Cubes

3. Refreshments in Coastal Tubs

4.  Outdoor Coastal Dining

5. Vintage Nautical Lanterns

Baja Fish Taco Recipe
Servings: 4
Total Time: 40 Minutes

For the Cabbage Slaw

5 cups (or one 10-ounce bag) shredded red cabbage
3 tablespoons minced red onion
1/2 cup fresh chopped cilantro

3 tablespoons cider vinegar
1-1/2 teaspoons vegetable oil
1/2 teaspoon salt

For the Chipotle Sauce

3/4 cup mayonnaise, best quality such as Hellmann's
2 tablespoons lime juice, from one lime
2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below)
1 large garlic clove, roughly chopped

For the Beer Batter

1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup beer

For the Fish and Tortillas

1-1/2 pounds skinless cod, cut into 1-inch wide x 4-inch long strips
Vegetable oil, for frying
12 (6-inch) soft corn tortillas, warmed
Lime wedges, for serving


Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
In a medium skillet, over medium heat, add enough oil to reach a depth of 1/2-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.

A fish taco recipe you won't want to miss. Coastal cooking to spice up your dining room, try this Baja fish taco recipe.


Baja Fish Tacos

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