Fresh and Healthy Breakfast Tacos
Coming to you from lockdown on the Sunshine Coast with my fresh and healthy Breakfast Tacos. Waking up this morning I knew I wanted to find a sense of calm, so I headed straight into the kitchen to make breakfast a little special. Which is why I am excited to introduce you to my Breakfast Tacos. These are the bomb! Best of all? They are easy to make and only require a handful of ingredients, most of which you'll probably have in your fridge and pantry. My fresh and healthy Breakfast Tacos are all about layering; a soft tortilla is layered with a light omelette, avocado cream, black beans, tomatillo, quick pickled red onions, micro herbs, flaky sea salt, cracked pepper and of course, a freeze squeeze of lime juice. How good does that sound!
What you are going to love about this breakfast
These fresh and healthy Breakfast tacos are so easy to make, and it all starts in the preparation and finishes by assembling the tacos with less fuss. Starting with my quick pickled red onions, you simply bring water and white wine vinegar with a few tablespoons of maple syrup, and flaky sea salt and pepper in a pan on medium heat to simmering, then pour over a bowl of sliced onions. They'll be ready when the pickling liquid has cooled, which is usually when the rest of the prep is done!
Next is quickly making the tomatillo; you'll simply blitz green and yellow tomatoes with shallots, green chilli, garlic, olive oil and freshly squeezed lime juice in a food processor, then season with flaky sea salt and cracked pepper. Setting the tomatillo aside in a small bowl, give the food processor a quick rinse then throw in two avocados (less skin and seed) and blitz until the avocado is silky smooth and creamy, then set aside in a small bowl. Following this you simply strain and wash the black beans in cold water, and set aside. Slice up a green chilli and set aside. And give the micro herbs a quick rinse under cold water. Finally, lay out the number of tortilla's you would like to eat, then get onto the quick egg omelette's. Simply place a pan on high heat and while this is happening, whisk two eggs with a fork in a small bowl. Throw a big knob of butter in the hot pan and pour the egg mixture into the pan. Lift and pan and continuously circulate the pan in your hand then flip the egg over and over until a long omelette is formed. Set aside on a plate, remove the pan from the heat, and when you have whisked the eggs for the next omelette then repeat until you've made enough omelette's (one omelette per person = 2 eggs).
Next is the best part - layering the ingredients! Place one omelette onto each tortilla, add lots of avocado cream, black beans and tomatillo, and garnish with slices of fresh green chilli, quick pickled onions and micro herbs. Season with flaky sea salt and cracked pepper, and a generous squeeze of fresh lemon juice. YUM.
Do I need any special equipment for this recipe?
You will need a food processor or a blender for this recipe. This is so you can blitz up the tomatillo salsa and make the avocado cream.
Can I add meat?
Of course! Feel free to add chorizo and/or bacon.
How many taco's should I make per person?
I find these really filling because of the protein in the eggs, beans and avocado, so I usually eat one myself but Jason has two. I hope this helps!
I hope you make these fresh and healthy Breakfast Tacos! They come to you with a lot of lockdown love. They are truly so easy to make and the reward is so worth the preparation. This dish is perfect for breakfast on weekends as well as mid week (if you have a bit more time being stuck inside thanks to lockdown). It's quick, it's delicious and will be a hit with everyone in your family - your kids too! If you love this recipe, please leave a 5 star rating below because it lets me know what you think, and it also helps other people discover my recipes (and we definitely want that). And did you know? You can also stay in touch with me by following along on Instagram and Pinterest.
Fresh and Healthy Breakfast Tacos
Prep Time
30 minutes
Ingredients
Quick Pickled Onions
1 Spanish onion, peeled and sliced
1 cup water
1 cup white wine vinegar
3 tablespoons maple syrup
Flaky sea salt and cracked pepper, to season
Tomatillo
1 cup green and yellow tomatoes
1 shallot, roughly chopped
1 green chilli, deseeded and roughly chopped
2 garlic gloves, peeled
2 tablespoon extra virgin olive oil
1 lime
Other Ingredients
1 can black beans, strained and washed with cold water
2 ripe avocados, blitzed in the food processor until smooth and creamy
1 green chilli, sliced finely
2 eggs and 1 knob of butter per taco/person
1 cup micro herbs, quickly washed with cold water
Flaky sea salt and cracked pepper, to season
1/2 lime, per taco
Directions
Quick Pickled Onions
Place sliced onion in a small bowl, set aside. In a small saucepan, combine the water, vinegar, maple syrup, sea salt and cracked pepper. Bring to a gentle simmer over medium heat, then pour liquid over onions. Let the pickling liquid cool down to room temperature, then they'll be ready to serve on the tacos. Drain liquid and store onions in a takeaway container in the fridge for up to 5 days.
Tomatillo
Place all tomatillo ingredients in a food processor and blitz until it looks like a salsa (still chunky). Season with salt and pepper.
Omelette
Simply place a pan on high heat and while this is happening, whisk two eggs with a fork in a small bowl. Throw a big knob of butter in the hot pan and pour the egg mixture into the pan. Lift and pan and continuously circulate the pan in your hand then flip the egg over and over until a long omelette is formed. Set aside and repeat for the quantity of tacos you are serving.
Assembling The Tacos
Lay out the number of tortilla's you would like to eat. Layer with an omelette, avocado cream, black beans, tomatillo, quick pickled onions, micro herbs and season with salt, pepper and a squeeze of fresh lime juice.
