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overhead shot of an open faced taco with egg on a striped plate on a white marble countertop

Paleo Breakfast Taco

Dani
I am deeply in love with this paleo breakfast taco. It’s low-carb, healthy, gluten-free and DELICIOUS. It’s easy to throw together in the AM, it’s full of fiber, protein, probiotics healthy fats.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine Mexican
Servings 1 serving
Calories 525 kcal

Ingredients
  

  • 1 Siete almond flour tortilla warmed in a pan
  • 2 eggs
  • 1 tbsp fat of choice I used butter
  • 1/2 avocado
  • 1/4 cup pico de gallo
  • 2 tbsp curtido a spicy, fermented cabbage
  • cashew or coconut sour cream or grass-fed sour cream that's lactose-free
  • salt and pepper

Instructions
 

  • Heat the tortilla over low heat. You can use an avocado oil spray in the pan.
  • Melt your fat of choice of medium heat and cook your eggs - I like them over medium.
  • Top the tortilla with the eggs, avocado, pico de gallo, curtido and sour cream.
  • Salt and pepper to your liking.

Notes

  •  If you’re strictly dairy-free, feel free to omit or use a coconut sour cream. I used organic, lactose-free sour cream I found at Whole Foods.
  •  You can find a Mexican flavored fermented cabbage at your local organic grocer or likely a farmers market.

Nutrition

Serving: 1gCalories: 525kcalCarbohydrates: 33gProtein: 15gFat: 38gSaturated Fat: 16gCholesterol: 327mgSodium: 931mgPotassium: 705mgFiber: 8gSugar: 8gVitamin A: 890IUVitamin C: 17.7mgCalcium: 93mgIron: 3.5mg
Keyword breakfast taco, paleo taco, tacos with avocado and eggs
Tried this recipe?Let us know how it was!