Easy, quick healthy breakfast tacos with a smoky, spicy charred tomato salsa that packs a punch when it comes to flavor!
We’re well into March and while most of the world is talking about spring it looks like the Vancouver area wants to firmly remain in winter mode. This has probably been the worst winter here since I moved here. It snowed on and off throughout the winter months and still continues to snow. Most winters we hardly get any snow at all so it has been sort of a weird season for everyone here.
I love spring and summer and I’ve been (rather impatiently) looking forward to sunny days, iced treats and bikini season. Hah! who am I kidding? Well, I’ve been looking forward to everything except the bikini season. Somehow, I’ve always associated the warmer months with tacos. I don’t know why I never think about eating tacos during the winter.
I love fruity salsas on my tacos and warmer months means mango salsa, peach salsa, strawberry salsa and so much more! The other day I was talking to a friend and I was telling her how I could eat tacos for all three meals in a day. Then I realized I almost never make breakfast tacos and I wondered why that could be.
There is such a thing as “healthy breakfast tacos” and I’m quite serious about it. If you just make a few easy tweaks here and there you’ll quite easily end up making your tacos that are good for you. The best way to do that is to swap your fried or flour tortillas with a good quality all corn tortilla, like this one here . Corn tortillas are naturally gluten free so they’re great when you’re making healthy breakfast tacos.
Also, since I was making these for breakfast I wanted to make sure they’re as easy as possible. Let’s face it, even on weekends we don’t want to put in a lot of effort for just fixing breakfast. These healthy breakfast tacos are super quick and easy to make because I kept things simple. Corn tortillas, fried eggs, avocado, a little bit of cheese and then the salsa.
What makes these healthy breakfast tacos stand apart from others is this incredible salsa. Because I charred the tomatoes, jalapeno and garlic the salsa has a smoky, spicy flavor that takes things to the next level. I like my salsa fairly hot so I kept the jalapeno seeds in but you can remove them if you want something milder. If you’re more adventurous than I am you can always throw in an extra jalapeno!
Another great tip is to double the salsa recipe and keep the extra in the refrigerator so you can just heat up the tortilla, top it with a fried egg and some salsa and maybe an avocado for a quick but crazy delicious breakfast on weekdays!
If you try this Healthy Breakfast Tacos recipe, don’t forget to use #tlceats and tag me on Instagram!
Yields 4-6 Servings
Easy, quick healthy breakfast tacos with a smoky, spicy charred tomato salsa that packs a punch when it comes to flavor!
10 minPrep Time
30 minCook Time
Save RecipeIngredients
- 8 corn tortillas
- 8 eggs
- 4 avocados, sliced
- Salt and Pepper to taste
- Shredded Cheddar Cheese for serving
- A sprinkling of cilantro leaves for serving
- A little oil to fry the eggs
- 3 plum tomatoes
- 1 jalapeno
- 3 garlic cloves
- 1/2 red onion
- Juice of half a lime
- Salt and Pepper to taste
- A handful of cilantro leaves
Instructions
- Turn the broiler on in your oven and line a baking sheet with aluminum foil. Cut the tomatoes in half and season them with salt and pepper. Arrange them in the tray, cut side up and slide under the broiler for about 10 minutes, until they're blackened.
- While the tomatoes are in the oven, heat up a dry pan on high heat. Add the jalapeno and the garlic cloves with their skin intact in the pan and blacken on all sides, about 5-7 minutes. Remove from the heat and place in the plastic bag for a couple of minutes to steam.
- Remove the skins of the tomatoes, garlic cloves and jalapeno and place in a food processor with the red onion, lime juice and cilantro leaves. Pulse until you have a chunky salsa. Add salt and pepper to taste.
- Heat up a non-stick pan on medium high heat and add a little oil. Fry the eggs one at a time and sprinkle a little salt and pepper on top.
- While the eggs are cooking, heat up another pan on medium heat and heat the corn tortillas for about 45 seconds on each side.
- Once the eggs are cooked it's time to assemble the tacos. Place an egg on each tortilla, top with avocado slices and salsa. Sprinkle some cheddar cheese and cilantro to serve.
Salsa recipe adapted from BBC Good Food .
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Helen at the Lazy Gastronome says
Helen at the Lazy Gastronome says