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:

Quickview
259k Calories
7g Protein
13g Total Fat
29g Carbs
10% Health Score
Limit These
Calories
259k
13%

Fat
13g
21%

  Saturated Fat
2g
16%

Carbohydrates
29g
10%

  Sugar
3g
4%

Cholesterol
122mg
41%

Sodium
288mg
13%

Get Enough Of These
Protein
7g
16%

Vitamin A
8414IU
168%

Fiber
7g
28%

Phosphorus
207mg
21%

Vitamin B6
0.39mg
20%

Selenium
12µg
18%

Vitamin B5
1mg
17%

Folate
68µg
17%

Manganese
0.34mg
17%

Potassium
585mg
17%

Vitamin B2
0.28mg
16%

Vitamin C
12mg
15%

Vitamin K
14µg
14%

Magnesium
54mg
14%

Vitamin E
2mg
14%

Copper
0.26mg
13%

Iron
1mg
9%

Zinc
1mg
9%

Vitamin B3
1mg
9%

Vitamin B1
0.13mg
8%

Calcium
67mg
7%

Vitamin B12
0.29µg
5%

Vitamin D
0.66µg
4%

covered percent of daily need
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