If you are looking to make your breakfast a little more caliente then these Spicy Breakfast Tacos are just what you’ve been waiting for. Made with char-grilled tortillas, fried egg, and a spicy avocado salsa, it’s going to be a good day when your morning includes tacos.
Of course, these tacos are great for brekkie, but they are also great for brunch, lunch and even dinner in a hurry. Just throw a green salad together and call it a delish meal.
For the tortillas I like the gluten-free grain-free Siete almond flour tortillas. And Siete also makes tortillas from cashew flour, cassava flour, chickpea flour and more. You can peep their products here, and they are readily available at Whole Foods etc.
TIP: If you have a gas range you can char the tortillas right over the flame. Go with medium heat and it only takes about 30-45 seconds. No pan needed!
Char-grilled Siete flour tortillas
For eggs I love Pete & Gerry’s. Their eggs are organic, from free-range hens, and are certified humane. You can find these at most supermarkets, including Whole Foods and Publix.
When I make eggs, whether frying or scrambling, I use a GreenPan. It’s a great nonstick, non-toxic pan to use for eggs and anything else. Plus it’s a breeze to clean.
TIP: go with with avocado oil versus olive oil for cooking, it has a higher smoke point and is nontoxic when heated.
I like using this non-toxic GreenPan for eggs
Now, on to the fillings and toppings…
I keep this recipe simple, because it’s great to have as a quick breakfast before heading out the door in the mornings. I do a quick avocado “salsa” with chopped avo, lime, cilantro, flake sea salt, urfa & crushed red pepper flakes.
Urfa pepper, also known as urfa biber, is used in Turkish cooking. It has a smoky yet slightly sweet flavor, like a spicy raisin. You can also use chipotle pepper flakes, which are similar.
I like using a combo of spices in my tacos
The variations of fillings and toppings are endless and you are only limited to your imagination.
Here are a few ideas for other add-ins and toppers:
- salsa
- pico de gallo
- tomatillo salsa
- hot sauce
- shiitake “bacon”
- chopped tomato
- diced red onion or scallion
- sliced jalapeño
- microgreens
- sautéed potatoes
- sautéed mushrooms
- sautéed baby kale
- cheese (plant-based or dairy)
- my Chipotle Cashew Sauce
- my Pumpkin Seed Pesto
These tacos are great for a quick dinner, too!
If you are bored with your current breakfast rotation, just think outside the box (of cereal) and get down with this recipe. And if you try it out, leave a comment below or tag me on Instagram.
Love avocado? Check these recipes out…
Smoky Black Bean Quesadillas (vegan, GF)
Green Burrito Bowl
How to Build an Epic Avocado Toast
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
servings
|
- 1 avocado chopped
- 1 lime juiced
- 1 pinch red pepper flakes
- 1 pinch urfa or chipotle flakes
- 1 pinch flake sea salt
- 1 handful fresh cilantro chopped
- 1/2 tsp avocado oil optional
- 2 large organic eggs
- 2 tortillas see blog post for recs
Ingredients
|
|
- make avocado salsa by combining avocado with fresh lime juice, and a generous pinch (or to taste) of both pepper flakes and sea salt, then fold in cilantro
- add avocado oil to pan and heat to medium, then add eggs and cook until whites are set, about 3 minutes
- meanwhile, “char” toast tortilla over an medium heat open flame on a gas range, about 30-45 seconds; alternatively, warm in a nonstick grill pan until lightly toasted
- to serve top each tortilla with one egg then avocado salsa
Original recipe created by Jerran Boyer
www.healthnutchefs.com