Healthy Green Taco Breakfast

If you ask anyone in Austin where they get their favorite breakfast taco, you will get a different answer from everyone. Austinites have opinions about breakfast tacos as Chicago has opinions about pizza. Because I moved to Austin a few years ago, I have eaten breakfast tacos more than I can ever start counting the most I love (some of which I have not) but after all that, my favorite place to have it ... is at home. For 2 reasons:

First, I want to eat breakfast right when I wake up, so I don't usually have the patience to even run down the road to get tacos in the morning.

Second, I can make my version but I want it - which means oily taco goodbye and Halo tons of vegetables. The basis of this taco is to scramble very green eggs filled with green peppers, leeks, arugula, and spoon the fresh yellow tomato salsa. These tacos are fresh, healthy and lighter than anything you will find in a restaurant or truck.

Salsa Yellow Tomatoes

  • 1 large yellow tomato, diced
  • 3 tablespoons of diced onion
  • 3 tablespoons of chopped cilantro
  • pepper for 1 serrano, thinly sliced
  • 1 clove of garlic, chopped
  • juice from lime ½
  • T tsp sea salt

For taco:

  • 1 green bell pepper, remove seeds, discarded stems, and dice
  • 3 onions, chopped
  • 6 eggs, beaten
  • 2 cups of arugula or spinach, chopped
  • olive oil, for drizzle
  • Sea salt and black pepper
  • 8 tortillas (corn, flour, wheat - whatever you like)
  • ¼ cup of chopped coriander, more for decoration
  • 1 avocado, sliced
  • lime


  1. Make Salsa Yellow tomatoes: in a small bowl, combine tomatoes, onions, cilantro, serrano, garlic, lime juice and salt. Chill until it's ready to use.
  2. In a small nonstick skillet, heat the olive oil drizzle over medium heat. Add green peppers, spring onions, and a pinch of salt and pepper and saute until browned, about 5 minutes. Spoon a large salsa spoon into the pepper mixture and stir. Remove from heat and set aside.
  3. Brush a nonstick skillet with a large light stick with olive oil and bring it to medium heat. Add eggs, let them cook for a few seconds and then stir. Add the egg mixture green peppers. Keep stirring and scrambling eggs until they only adjust. Remove from the pan from heat while the eggs runny a little and stir in the arugula and half of the additional coriander.
  4. Assemble the taco with an egg mixture, spoon the salsa, the remaining cilantro and some sliced ​​avocados. Finish with squeezing lime and a pinch of salt and pepper, if desired. Decorate with cilantro and serve with lime.

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