These quick and easy breakfast tacos with fluffy eggs, crunchy veggies and tangy, yogurt crema sauce are gluten-free, vegetarian and satisfyingly delicious. Eat them for breakfast, brunch or lunch!
Why you’ll love these breakfast tacos:
Easy to make- These easy breakfast tacos take a few minutes to prep and the Greek Yogurt Crema Sauce can be made ahead of time and stored in the refrigerator for as long as the yogurt lasts (which is often weeks). The cabbage/carrot mix often lasts about a week or so. Corn tortillas can be stored for weeks (check date on package) or frozen for even longer. I almost always have the ingredients on hand for this breakfast taco recipe so I can eat them weekly!
Healthy- I love a high-protein breakfast or lunch. These breakfast tacos check all the boxes and are gluten-free and vegetarian. Eggs provide protein and healthy fat, the yogurt provides protein, the cabbage/carrot mix and corn tortillas provide fiber and carbs that keep you satisfied for hours.
Perfect for breakfast, brunch or an at home lunch! These breakfast tacos can easily be doubled or tripled for hosting Sunday morning brunch and guests can assemble the tacos themselves to keep them from getting soggy. Just be sure to keep your tortillas warm and soft by wrapping them in a thin cloth towel after toasting.
Ingredients:
Avocado or olive oil- Helps to keep the eggs from sticking in the pan and adds healthy fat.
Eggs- are the main protein source of these breakfast tacos. Feel free to use only egg whites or a mix of whole eggs and egg whites. I personally love a good scrambled egg but you could also try these tacos with a fried eggs.
Corn tortillas- These add fiber and carbohydrates to these breakfast tacos and keep them gluten-free. I recently found thin corn tortillas (no affiliation) that are lower in calories and have a nicer texture, in my opinion.
Shredded cabbage and carrot mix- You can absolutely shred the cabbage and carrots yourself however, I use this vegetable mix in so many recipes and my refrigerator is always stocked with it! This mix also cuts down on pre time, making these easy breakfast tacos even quicker to whip up.
Greek Yogurt Crema- This sauce is so yummy and versatile! Goes great with my fish tacos or as a dipping sauce. It’s packed with protein from the greek-yogurt and is nice and tangy with the lime/lemon and chili lime seasoning. Feel free to use whatever hot sauce you have- I often use Cholula or Nandos.
Looking for more breakfast ideas?
Check out breakfast recipes here!
Easy Breakfast Tacos
Equipment
- 1 saute pan
- 2 small bowls
Ingredients
- 1 tsp. avocado oil or olive oil
- 6 eggs
- salt and pepper
- 6 or 7 mini corn tortillas, or 3-4 regular corn tortillas
- 1 cup shredded cabbage mix
Yogurt Crema
- 1/4 cup non-fat greek yogurt
- 1 lime, juiced
- 2 tsp. hot sauce
- 2 tsp. chili lime powder or Tajin
- 1 tsp. salt
Instructions
- Combine all ingredients for the yogurt crema sauce in a bowl and mix well. Taste and adjust seasoning accordingly.
- Toast tortillas directly over a gas stove flame at medium heat until lightly browned.
- Heat oil in a medium-sized pan over medium high heat.
- Crack eggs into a bowl and whisk until smooth.
- Coat the entire pan with the oil. Pour egg mixture into pan and turn it down to medium heat. Season with a heavy pinch of salt and pepper. With a wooden spoon, drag eggs from side-to-side and flip until eggs are fully cooked.
- Assemble tacos by adding scrambled eggs, cabbage mix and Yogurt Crema sauce with each tortilla.
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