Breakfast Tacos

These tacos are so tasty you'll be eating them for other meals besides breakfast! We love sriracha on these for a kick of heat, but even without these taste fantastic.

Breakfast Tacos. Photo by Jenny Dorsey.

Breakfast Tacos. Photo by Jenny Dorsey.

Breakfast Tacos

Servings: 2

  • 1 Tbsp grapeseed oil
  • ¼ yellow onion, sliced
  • 1 jalapeno, seeded, sliced
  • 1 red bell pepper, julienned
  • 1 dash 5 spice powder
  • 1 Tbsp grapeseed oil
  • 1 cup maitake mushroom, separated into pieces
  • Kosher Salt
  • Black Pepper
  • 1 Tbsp grapeseed oil
  • 4 egg whites
  • Kosher Salt
  • Black Pepper

To Assemble

  • 2 8” corn or whole wheat tortillas
  • 1 Persian cucumber, mandolined
  • 8 leaves basil, chiffonade
  • 1 drizzle sriracha (optional)
  • ½ lime, cut in wedges

INSTRUCTIONS

  1. In medium sauté pan, heat grapeseed oil on high until slick and shiny. Add, jalapeno, red bell pepper, 5 spice and salt and pepper. Sauté 4-5 minutes until onions are translucent. Set aside.
  2. In medium sauté pan, heat grapeseed oil on high until slick and shiny. Add maitake mushrooms with a dash of salt and sauté 5-7 minutes until well browned on all sides. Set aside.
  3. In medium nonstick sauté pan, heat grapeseed oil on high until slick and shiny. Add egg whites with salt and pepper. Cook 2-3 minutes on each side until egg whites are set. Cut into 4 pieces.
  4. Assemble breakfast tacos with vegetables, egg white, cucumber, sriracha and top with basil.