Scrambled Egg Tacos

AJI-NO-MOTO® Umami Seasoning


Scrambled egg:
  • 5 pcs. (250g) Egg, beaten
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 2 Tbsps. (30ml) Cooking oil
Pico de Gallo:
  • 1/2 cup (50g) Tomato, diced
  • 1/4 cup (25g) Red onion, diced
  • 1/3 cup (35g) Cucumber, diced
  • 1 Tbsp. (10g) Garlic, chopped
  • 1/2 Tbsp. (5g) Green chili, chopped
  • 2 Tbsps. (30g) Calamansi juice
  • 2 Tbsps. (15g) Cilantro (Wansoy), chopped
  • 1/8 tsp. (0.8g) Salt
  • 1/2 tsp. (2.5g) White sugar
  • 5 pcs. (75g) Taco shell
  • 1/3 cup (90g) Ground beef, cooked (optional)
  • 1 cup (40g) Lettuce, thinly sliced
  • 1/2 cup (50g) Cheese, grated


  1. MIX & FRY. To prepare the scrambled eggs, combine egg and AJI-NO-MOTO® in a bowl. Mix and beat well using a fork. In a pan, heat oil. Pour eggs then fry to form an egg sheet. Once eggs are cooked, cut into strips then set aside.
  2. MIX. To prepare pico de gallo, combine tomato, red onion, cucumber, garlic, chili, calamansi juice, cilantro (wansoy), salt, and sugar in a bowl. Mix well then set aside.
  3. ASSEMBLE. Place the scrambled egg and pico de gallo on a taco shell. Optional to add ground beef. Top with lettuce and cheese. Serve!

Cooking Tips

Remove the seeds from the tomatoes to help extend its shelf-life.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 pc. (106g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Eggs have ample amount of Choline that helps reduce risk for brain diseases such as Alzheimer's disease. Reduced sodium by 31% Original sodium content: 1 tsp. (5g) Salt


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