I have a brand new recipe to share just in time for the upcoming weekend! I am not much of a breakfast person during the week. I love fasting not only for the health benefits but for the simplicity it brings to my life.
However, on the weekend when things are slower I love to make a super satisfying breakfast and these Breakfast Tacos with Green Chili Cilantro Sauce are perfect.
They are nutrient-dense, simple to make, and can be doused with as little or as much Green Chili Cilantro Sauce as you like. By the way, you should make a double batch because not only is this sauce good on these breakfast tacos but it is delish on pretty much anything.
LOVELY INGREDIENTS FOR VIBRANT HEATH:
Sweet Potatoes: are a great source of fiber (insoluble + soluble), antioxidants, vitamins, and minerals. They are also high in beta-carotene which converts to Vitamin A making them an immune health superstar.
Pasture Raised Eggs: are high in omega-3 fatty acids, vitamin D, antioxidants, and choline. They also help increase levels of HDL (good cholesterol).
Cilantro: is powerful at riding the body of heavy metals. It is also high in antioxidants, good for both heart and brain health as well as digestion and may help with lowering blood sugar.
Avocado: is an amazing source of healthy fat, vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, potassium, lutein, and beta-carotene.
Red Onion: is high in vitamins, minerals, antioxidants, cancer fighting compounds, antibacterial, and is great for digestive health.
Garlic: is filled to the brim with antioxidants and is anti-inflammatory and amazing for the immune system.
Ok! Lets get cooking. You will also need a batch of either Cassava Chia Tortillas or store bought tortillas.
- 1 small sweet potato
- 4 pasture raised eggs
- sea salt to taste
- ¼ teaspoon smoked chipotle
- ¼ of a small red onion chopped
- ½ an avocado sliced
- ghee for cooking eggs
- 2 teaspoon avocado oil
- sprinkle of sea salt
- 4 Cassava tortillas (either store bought or see link to recipe in post)
- GREEN CHILI CILANTRO SAUCE
- 1 can green chilies
- 1 bunch cilantro (reserve a small
- amount for garnish)
- ½ teaspoon sea salt
- ¼ cup lime juice
- 4 cloves garlic (coarsely chopped)
- ½ Tablespoon white wine vinegar
- ¼ cup olive or avocado oil
- Prepare Green Chili Cilantro Sauce: Wash cilantro and remove most of stem. Place in a food processor along with green chilies, sea salt, lime juice, garlic and white wine vinegar.
- Add olive or avocado oil and process until fully mixed. Store in a container or mason jar for up to one week.
- PREPARE TACOS: Chop sweet potato into small cubes.
- Add to a cast iron skillet with 2 tsp avocado oil, a sprinkle of sea salt and ¼ tsp smoked chipotle powder. Cook for 10-15 min stirring often until soft and slightly browned.
- Chop red onion in small pieces.
- Chop reserved cilantro.
- Slice avocado.
- To cook eggs add a small amount of ghee to a cast iron skillet then turn on to medium heat. Heat for about 30 seconds. Carefully crack egg in pan and cover with a lid. Cook on medium heat for a minute then turn down to low and continue to cook until yolk is to desired consistency. Less time for a more runny yolk and longer for a harder yolk.
- To assemble taco's, warm up a Cassava Chia Tortilla then top with a spoonful of potatoes, one egg, red onion, cilantro and a slice of avocado. Spoon sauce over the top or serve on the side and be generous.
To make vegan swap eggs for veggie of choice or just add extra sweet potatoes.
In Love, Health + Gratitude,
Katie