Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes
Need a gluten free, dairy free, and lacto ovo vegetarian breakfast? Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes could be an excellent recipe to try. This recipe makes 4 servings with 238 calories, 7g of protein, and 13g of fat each. For 93 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 105 people have made this recipe and would make it again. Many people really liked this Mexican dish. A mixture of red onion, paprika, sweet potato, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Inspiralized. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 64%, this dish is solid. Similar recipes include Mexican Breakfast Bowl with Spiralized Potatoes, Mexican Shakshuka with Spiralized Sweet Potatoes, and Mexican Style Sweet Potatoes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 avocado, peeled, pitted, and sliced into 8 slivers
2 tablespoons chopped cilantro
4 corn tortillas (6”)
3 eggs, beaten
1 teaspoon minced jalapeno
1 lime, juiced
2 teaspoons olive oil
1 pinch paprika
¼ cup finely chopped white or red onion
salt and pepper
1 small to medium sweet potato, peeled, Blade D, noodles trimmed
1/3 cup seeded and chopped tomatoes
Equipment:
mixing bowl
frying pan
Cooking instruction summary:
Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the sweet potato noodles, season with salt, pepper, and paprika and cook for 7 minutes or until tender.Meanwhile, combine the tomatoes, onion, lime juice, jalapeno, cilantro, and salt and pepper in a medium mixing bowl and toss well. Set aside.Heat a medium skillet over medium-high heat. Once skillet is hot, add the eggs and scramble.Once the eggs and sweet potato noodles are done, heat the tortillas place one of the used pans back over medium-high heat and place in the tortillas, allowing to heat up, flipping once, about 30 seconds to 1 minute each.Assemble the tacos: lay down a taco. Add scrambled egg, sweet potato noodles, avocado slices, and tomato mixture. Repeat until all tortillas are made.
Step by step:
1. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the sweet potato noodles, season with salt, pepper, and paprika and cook for 7 minutes or until tender.Meanwhile, combine the tomatoes, onion, lime juice, jalapeno, cilantro, and salt and pepper in a medium mixing bowl and toss well. Set aside.
2. Heat a medium skillet over medium-high heat. Once skillet is hot, add the eggs and scramble.Once the eggs and sweet potato noodles are done, heat the tortillas place one of the used pans back over medium-high heat and place in the tortillas, allowing to heat up, flipping once, about 30 seconds to 1 minute each.Assemble the tacos: lay down a taco.
3. Add scrambled egg, sweet potato noodles, avocado slices, and tomato mixture. Repeat until all tortillas are made.
Nutrition Information:
covered percent of daily need
