Chipotle Lime Breakfast Tacos
This chipotle lime breakfast taco recipe is a beautiful, quick, flavor-packed dish full of healthy fats, protein, and complete with the fresh flavors of lime and cilantro.
Servings: 4 servings of 2 tacos
Equipment
- skillet pan
- Whisk
- medium bowl
- spatula
- measuring spoons
- baking sheet or sheet of tin foil, for toasting tortillas
Ingredients
- 6 large eggs, whisked
- 1/4 one medium red onion, thinly sliced optional
- 1/2 cup cilantro, roughly chopped
- 1 tbsp extra virgin olive oil
- 4 chipotle peppers in adobo sauce
- 8 4-6" tortillas, lightly toasted
- 1/2 cup monterey jack cheese, shredded
- 2-3 medium avocados
- black pepper to taste (I used about 1 tsp total)
- 2 limes, cut into wedges
Instructions
- Preheat oven to 200°F.
- While oven heats, prepare onion and cilantro. Whisk eggs in a medium bowl. Set aside.
- Once preheated, toast tortillas in the oven for 3-4 minutes or until the edges begin to curl.
- While the tortillas are toasting, add olive oil to a saucepan on low heat. (Don't forget about your tortillas--remove them from the oven and set them aside once toasted!) Add chipotle peppers to the pan, gently stirring and breaking them into bite-size bits with your spatula as they cook. Saute for about 1 minute.
- Increase heat to medium. Add whisked eggs to the pan (yes, all 6 of them!). Slowly stir and scramble them.
- Continue scrambling egg and chipotle mixture until eggs are fully cooked. They should be fluffy and slightly wet. Be sure not to overcook them or your eggs will dry out!
- Remove eggs from heat and have your tortillas close by. Place approximately 1/4-1/3 cup of the eggs onto each tortilla (you can totally eyeball it ;)). Add desired toppings: monterey jack cheese, black pepper, avocado, cilantro, and a squeeze of fresh lime. Serve immediately.