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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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Mexican, Tex-Mex
Keyword: breakfast recipe, breakfast taco recipe, breakfast tacos, chipotle adobo, taco recipe
Servings: 4 servings of 2 tacos


  • skillet pan
  • Whisk
  • medium bowl
  • spatula
  • measuring spoons
  • baking sheet or sheet of tin foil, for toasting tortillas


  • 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


  • 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.