Breakfast Tacos- Salsa “Tortillas”
Taco make breakfast a party. Especially when they are this healthful, bright, and flavorful!
Make them just for yourself, or share them with your friends! They are wheat free, gluten free, grain free, and dairy free if you choose (and pretty low calorie). They are perfect for entertaining with the salsa flavor in the “tortilla” instead of the on the top. You will not have to worry about any of your guests getting salsa on your white carpet or their adorable white spring dresses.
Make different variations too for any meal of the day. Try roasted corn, cilantro and black bean for lunch, or lime cumin tilapia with yogurt slaw for dinner.
If you want a fiesta for breakfast try these egg white and avocado in Serrano salsa “taco shells” topped with torn crisp romaine and tangy greek yogurt.
Recipe- Serves one (four tacos)
Ingredients:
1/4 cup torn romaine 1/4 cup nonfat or low fat plain greek yogurt 1 oz avocado sliced into four pieces 6 tbsp cage free egg whites ( I got mine at Trader Joe's) salt and pepper 1/2 cup of your favorite salsa ( I used Trader Joe's Salsa Fresca) 1/4 cup tapioca flour 2 tbsp flax meal 1/2 tsp baking powder
For the taco shell:
Place the salsa in a small mixing bowl. in a separate bowl bowl combine tapioca, flax and baking powder. Add the dry mixture to the salsa and mix making sure there are no un mixed clumps of dry ingredients. Simply poor the mixture in four equal rounds directly onto an oiled baking pan. Pop it into the oven under the broiler for about 15-20 min.
Meanwhile…..
For the Fillings:
Slice your avocado, tear your romaine, cook your egg whites and season them with salt and pepper. Keep the yogurt ready to dollop on top.
Assemble:
After finished cooking, remove the “tortillas” from the oven and place on a plate.
Place the avocado and egg white directly onto the warm taco shell. Then add the romaine and finish with a dollop of tangy yogurt.
Enjoy!!
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