My Ultimate Paleo Breakfast Tacos with Cilantro Cashew Vegan Crema
Tacos don't have to be just for dinner. Changing my normal breakfast routine up with these - has turned my cloudy gloomy mornings INTO bright + sunny...please I feel like I can concur the world after this flavor combination.
Simple salt + pepper eggs with toasted cassava flour tortillas, fresh lime covered avocado, spicy salsa and...homemade creama. SO GOOD!
Don't forget the cilantro cashew crema- it's dip-able...so watch out for those corn chips. Before long, you will be dipping - promise!
Let's change up your breakfast routine!
My Ultimate Paleo Breakfast Tacos
Makes enough for 1 person
1 tablespoon butter or cooking oil
2 organic pasture raised eggs
1 tablespoon coconut milk
2 tortillas (I used Siete's Cassava Flour Tortillas)
1 small handful arugula (or spinach)
your favorite salsa- I like medium spiced
1/2 avocado, sliced + drizzled with 1/2 a lime to keep green
salt + pepper
1/2 lime, sliced in half
In a non stick sauce pan, melt the butter over medium heat. Mix the eggs, coconut milk + a sprinkle of salt + pepper in a small bowl. Add eggs to pan and scramble the eggs.
To toast the tortillas: I love to put one over the open stove flame for 30 seconds, each side. Love how the edges crisp up.
To assemble the tacos. Arrange the tortillas on a plate. Top with arugula + scrambled egg. Top with your favorite salsa, fresh avocado, cilantro cashew cheese + hot sauce (is desired). **Squeeze some fresh lime juice on top - totally a personal preference.
Eat right away!
Cilantro Cashew Vegan Crema
2 cups raw cashews
1 large bunch of cilantro
1/2 teaspoon each salt + fresh black pepper
1 garlic clove
2/3 cup canned full fat coconut milk
1/2 of a lime, juice
Add the cashews in a small bowl. Pour enough boiling water over them to cover all cashews. Let soak for 25 minutes. Drain and let sit until you need them.
In a food processor add the cashews, cilantro, scallions, salt, pepper + garlic clove. Process until it forms a paste and the cashews are in tiny pieces. While the processor is on low, add the coconut milk + lime juice. Taste test - you may need more salt.
Store in a glass container in the refrigerator for 1 week.
*To make it spicy, add 1/2 - 1 teaspoon of red pepper flakes.