• Katherine Arthurs

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

hot sauce

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

2 scallions

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.


Enjoy!