Breakfast Tacos

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 424kcal

Ingredients

Yellow Tomato Salsa

  • 1 cup Yellow tomato diced
  • 1.5 TBSP Red onion diced
  • 1.5 TBSP Fresh cilantro chopped
  • 1 TBSP Serrano pepper chopped
  • 1 clove Garlic minced
  • 1/4 Lime juiced
  • ¼ tsp Salt
  • Black pepper

Chai Tea Latte

For the tacos:

  • 4 Soft taco shells
  • Extra-virgin olive oil for drizzling
  • 4 Eggs beaten
  • 1/2 Green bell pepper cored stem removed and diced
  • 2 TBSP Scallions chopped
  • 1/2 cup Arugula
  • ¼ cup Fresh cilantro chopped
  • 1/2 Avocado diced
  • 2 wedges Lime
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Make the Yellow Tomato Salsa: In a small bowl, combine the tomato, onion, cilantro, serrano, garlic, lime juice, and salt. Chill until ready to use.
  • Make the latte: Heat the chai concentrate and milk in a saucepan. Simmer on low for 4-5 minutes, stirring occasionally. Finish the latte: Pour the heated chai latte into a French press or use a frother or whisk. Place the lid on the French press and move the plunger up and down 20 times. Make sure to hold onto the lid as you move the plunger. The chai latte will double in volume. Alternatively, use a frother or whisk by hand until the latte doubles in volume. Pour the chai latte into a mug. Add sugar to taste if needed. Dust with cinnamon.
  • In a nonstick skillet over medium heat, warm the taco shells on both sides.
  • Brush a large nonstick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds and then stir. Add the green pepper and scallions to the eggs. Continue to stir and scramble the eggs until just set.
  • Assemble the tacos with the egg mixture, a scoop of salsa, cilantro, arugula, and avocado. Finish with a squeeze of lime and season with salt and pepper, if desired. Garnish with cilantro and serve with lime wedges. Enjoy with latte.

Nutrition

Calories: 424kcal | Carbohydrates: 33g | Protein: 19g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 342mg | Sodium: 565mg | Potassium: 931mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1268IU | Vitamin C: 45mg | Calcium: 262mg | Iron: 3mg

Breakfast Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 424 kcal

Ingredients
 
 

Yellow Tomato Salsa

  • 1 cup Yellow tomato diced
  • 1.5 TBSP Red onion diced
  • 1.5 TBSP Fresh cilantro chopped
  • 1 TBSP Serrano pepper chopped
  • 1 clove Garlic minced
  • 1/4 Lime juiced
  • ¼ tsp Salt
  • Black pepper

Chai Tea Latte

For the tacos:

  • 4 Soft taco shells
  • Extra-virgin olive oil for drizzling
  • 4 Eggs beaten
  • 1/2 Green bell pepper cored stem removed and diced
  • 2 TBSP Scallions chopped
  • 1/2 cup Arugula
  • ¼ cup Fresh cilantro chopped
  • 1/2 Avocado diced
  • 2 wedges Lime

Instructions
 

  • Prep the ingredients per the instructions above.
  • Make the Yellow Tomato Salsa: In a small bowl, combine the tomato, onion, cilantro, serrano, garlic, lime juice, and salt. Chill until ready to use.
  • Make the latte: Heat the chai concentrate and milk in a saucepan. Simmer on low for 4-5 minutes, stirring occasionally. Finish the latte: Pour the heated chai latte into a French press or use a frother or whisk. Place the lid on the French press and move the plunger up and down 20 times. Make sure to hold onto the lid as you move the plunger. The chai latte will double in volume. Alternatively, use a frother or whisk by hand until the latte doubles in volume. Pour the chai latte into a mug. Add sugar to taste if needed. Dust with cinnamon.
  • In a nonstick skillet over medium heat, warm the taco shells on both sides.
  • Brush a large nonstick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds and then stir. Add the green pepper and scallions to the eggs. Continue to stir and scramble the eggs until just set.
  • Assemble the tacos with the egg mixture, a scoop of salsa, cilantro, arugula, and avocado. Finish with a squeeze of lime and season with salt and pepper, if desired. Garnish with cilantro and serve with lime wedges. Enjoy with latte.

Nutrition

Calories: 424kcalCarbohydrates: 33gProtein: 19gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 342mgSodium: 565mgPotassium: 931mgFiber: 7gSugar: 9gVitamin A: 1268IUVitamin C: 45mgCalcium: 262mgIron: 3mg
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