BREAKFAST TACOS
Eggs are a complete protein source (the nine essential amino acids your body can’t make on its own) and are highly bioavailable – meaning the protein is efficiently metabolized, absorbed, and used by your body. The egg yolk contains ALL the vitamins, except Vitamin C – so that’s vitamins A, D, E, K, B1, B2, B5, B6, B9, and B12, and the egg white contains high amounts of vitamins B2, B3, and B5 and also significant amounts of vitamins B1, B6, B8, B9, and B12. What a powerhouse!
For the taco shell, I used the Siete brand tortilla, which is gluten-free, dairy-free, and grain-free. You could also use corn tortillas, lettuce leaves, or sprouted grain tortillas.
This recipe is super easy to customize and vary, and even make Vegetarian (leave out the turkey). I’d love to hear any swaps or additions you make, so be sure to leave me a comment below!
Breakfast Tacos
Yield: 2 servings
Ingredients
- 1/2 lb lean ground turkey
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 eggs, beaten
- 1 small tomato, cored and diced
- 1/2 avocado, diced
- 2 T fresh cilantro, chopped
- 4 tortillas
Directions:
- Heat a large skillet over medium-high heat and spray it with oil.
- Add the turkey and all of the seasonings to the pan. Brown the turkey, breaking it up with a wooden spoon while cooking, until cooked through. Remove the turkey from the pan and set aside.
- Reduce the heat to medium and add the eggs, stirring with a spatula until cooked through.
- Assemble the tacos by evenly distributing the ground turkey and scrambled eggs to each tortilla.
- Serve topped with diced tomato, avocado and fresh cilantro.