Breakfast Tacos with Sweet Potato and Avocado
I am a strong believer in turning anything into a taco. I absolutely love tacos and when I started going grain free 80-90% of the time, tacos got a lot harder. I have Hashimoto’s, an autoimmune disease, and too much grain can negatively affect my body so I do my best to avoid them when I’m at home. That being said, I’m also a strong believer of never fully restricting (unless of course theres an allergy). So yes, I will indulge in all the tacos when I’m out.
Anyway, I started using siete foods almond flour and cassava flour tortillas and let me tell you, they are an at home game changer if you haven’t tried them. The ingredients are clean and they TASTE GOOD!!! I’ve gotten so used to them that I actually prefer them.
There are loads of variety when it comes to tacos. Breakfast tacos are a favorite of mine because they really feel like a treat, but actually, they’re so so simple to make.
These have a really nice combination sweet and savory because of the sweet potatoes and their spices, as well as the flavor coming from the green chilis and the hot sauce. Not to mention, charring the tortillas brings them to a whole other level!
Ingredients
Serves 2
1 small sweet potato, cubed
1 medium shallot, sliced thin
2-3 tbsp extra virgin olive oil
½ tsp paprika
½ tsp garlic powder
1 tsp cumin
½ tsp salt
3 tbsp extra virgin olive oil
4 pasture-raised eggs
4 grain free tortilla shells (I use siete almond or cassava flour shells)
1 can diced green chilis
1 tomato, diced
Avocado for topping
Whole milk plain greek yogurt (optional for topping)
Hot sauce (optional for topping)
Instructions:
1. Heat a medium skillet over medium heat. Add olive oil to the pan. Once hot, add in the cubed sweet potatoes. Let cook for about 10-15 minutes, until soft and slightly browned
2. Next add in your sliced shallot and cook for another 3-4 minutes or until soft
3. Add in garlic powder, paprika, cumin, and salt. Stir to combine and set aside (you may need to add a little more olive oil here)
4. Crack your eggs into a bowl and set aside
5. Heat a new skillet over medium heat. You will use this to heat the tortilla. Add 1 tsp of olive oil to the pan. Place your tortilla on the pan and cook for 20-30 seconds each side. Tortillas should start to get little brown spots like in the photo. As each tortilla finished, plate them and add a scoop of the sweet potato mixture to the tortillas
6. Keep the heat on the tortilla pan, add another tbsp of olive oil and scramble your eggs. Add egg to the tortillas
7. Top each tortilla with 1 tbsp diced green chilis, diced tomato, avocado, yogurt, and hot sauce and enjoy!