I love breakfast foods for any meal. So today I will share a fast and refreshing treat, my Mexican Grain-Free Breakfast tacos. They are packed with veggies, easy to make, and bursting with flavor.
Of course the traditional taco is a made with a corn or flour tortilla and it is a typical Mexican food. It’s commonly known as the “fast food” street food of Mexico. However today I am switching things up, as I always do to make a fusion of Mexican infused flavors with a healthy grain-free breakfast food.
Many of you may know I lived in Mexico for several years and learned a lot about cooking and eating through the Mexican food culture. It is so rich in flavors, totally different to what you find outside of Mexico.
To be honest, I thought I loved Mexican food until I arrived there. I was in total shock as the only “Mexican food” I had eaten was really “Tex-Mex”. Nothing I knew was the same, not the smells or the spices, or the flavors. Slowly, I started trying these new foods out, and learning from the locals how to make them. Then I started to play in the kitchen and infuse these amazing layers of flavor into my healthy cooking.
Getting back to the tacos. This is a street food, a party food, and a simple bite to eat food. It’s what you grab when your on the go. Traditionally they serve them on white corn soft tortillas, with some protein, and some spicy sauces. That’s all it is, delicious flavorful food wrapped in a tortilla.
My recipe today is that, however simplified to breakfast foods, keeping in mind that we all are busy and have no time to prepare, as well as eating clean and healthy. I have tried to keep the spices and flavors strong, while adding a refreshing bite to it. Hope you enjoy these Mexican grain-free breakfast tacos, and make them this weekend. Happy Cooking!
Ingredients
1 tomato
5-6 eggs
1 tsp avocado oil
1/2 a red onion
1 jalapeno peper
1/4 cup chopped green olives
6 pieces of leafy green lettuce
1 avocado
Tessamae Habanero ranch dressing or salsa
salt and pepper to taste
pickled onions
1/2 a red onion, 1 tbsp sea salt, 1 tbsp coconut sugar, 1/4 cup vinegar, 1/4 cup hot water.
Directions
As promised, this recipe is really quick and easy to make. The best way to do it, is to prep you veggies so that you can cook the eggs quickly, assemble it, and enjoy.
To start, clean your lettuce leaves and let dry on a paper towel, while you prepare everything else. These will be you “taco shells” or “tortillas”. Of course if you don’t like lettuce you could use grain free tortillas or cabbage or kale leaves.
Pickles ONIONS
You can make these ahead of time, which is better. However if you didn’t, and still want them as part of your garnish, you can make them now before you start. If pickled onions aren’t your thing, them leave them out. I just always have them in my fridge ready to use as I love the flavor and color they add to every dish. The longer ahead of time you make them, the better.
Slice red onions into thin, long, slices. Place them into a jar that you can close (I use a small mason jar). Add salt and coconut sugar. Then add vinegar and hot water and close lid tightly. Shake jar so the salt and sugar mix and dissolve, and leave to rest in refrigerator.
Prep your veggies
Chop tomatoes, jalapenos (without seed for less spicy), onions in very small pieces. I personally think for this recipe smaller is better. You can place all those chopped ingredients in a bowl or leave to one side. Slice avocados and leave to the side for later.
Lets cook!
Now that everything is prepped, let start cooking. Be ready to move fast and eat very soon! Using a medium size frying pan add a drop of avocado oil and heat up.
Add in the onions, peppers, tomatoes and olives and saute for a few minutes. While the veggies are sauteing, crack eggs into a small bowl and beat. Add salt and pepper to taste.
Pour eggs into pan and cook with veggies.
Scramble up eggs until they are cooked, for about 1-2 minutes.
Assemble and Eat
Now we are ready to assemble. I have a taco rack so it makes life a lot easier (the ones they use in restaurants to serve tacos). Place dry lettuce leaves in each groove of rack (where you would normally put a tortilla). If you do not have a taco rack, don’t worry just place lettuce on plate.
Add agg filling to lettuce, a slice of avocado, some pickles onions and your breakfast taco is ready. For the final touch I drizzle my new favorite sauce from Tessamae – the Habanero Ranch on top. All their sauces and dressings are actually amazing. Clean, organic, whole30 and paleo approved. You could also use salsa instead or any hot sauce you like. I really think a drop of hot sauce gives these tacos a kick, so don’t be shy with the spice.
There you go, as easy as 1-2-3. Delicious and healthy breakfast tacos in less than 10 minutes.