Easy Breakfast Tacos

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!

5 from 2 votes

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast, Brunch, Lunch

Cuisine Mexican

Servings

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.

Notes

Tortillas can be warmed in a toaster oven if you do not have a gas stove, or if you are looking to save time. However, toasting over a flame creates much more flavor. After you heat them up, wrap them in a kitchen towel to keep them warm and soft.

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