… Whole30 Approved & Vegetarian too:
I want to talk about tacos. Not just regular tacos, I’m talking about my Tomatillo Paleo Breakfast Tacos. A savory start to the day, packed with protein and tons of fresh flavors.
This is my new favorite breakfast… and lunch, or dinner. Really, they are awesome any time of the day. As you have probably been able to tell, I usually lean towards the sweeter type of breakfast, one that involves fruits and nuts, but I decided to branch out with these Tomatillo Paleo Breakfast Tacos and I’m OH so glad I did. You will be too.
What makes these so special? Well, lots of stuff. First of all, I used the incredible Siete grain-free tortillas (a new obsession, and don’t even get me started on their crazy good tortilla chips). Then, I scrambled up some free-range eggs with sautéed Mexican squash and sweet yellow onion. Add on some super-fresh orange cherry tomatoes, creamy avocado, tangy cilantro, and a heaping scoop of spicy tomatillo salsa and you are in taco heaven.
Why You Should Eat My Tomatillo Paleo Breakfast Tacos
Eggs. They are one of nature’s amazing multivitamins and lately, I’ve really been embracing their powerful breakfast potential. They pack a ton of protein into a little package, plus they’ve got biotin to support your hair, skin, and nails. Yas! Eggs also provide you with preformed vitamin A, that your body can easily use to support your immune and reproductive systems, as well as your vision. Another bonus of eggs is their high content of B vitamins, especially B12 and B2 to support your neurological system and metabolism.
Long ago there was a bunch of hullabaloo (best word EVER) about the cholesterol in eggs. BUT, studies have shown that dietary cholesterol does not automatically turn into cholesterol in your blood and that eggs can actually benefit blood profiles by boosting good cholesterol. We need cholesterol for the creation of cell membranes (kind of important), along with being able to make hormones.
The liver is responsible for producing cholesterol in the body, and it normally produces less when we eat higher amounts of cholesterol – nature’s beautiful regulatory system at work. (Heads up though – this can work differently for different people, depending on genetics). Check out The Paleo Mama’s blog for a great post about eggs and cholesterol and links to a bunch of insightful studies.
On to the orange cherry tomatoes in these Tomatillo Paleo Breakfast Tacos. Tomatoes contain a specific antioxidant, lycopene, which has been found to reduce the risk of cancer and stroke. These little orange guys contain a different type of lycopene than red ones, and it’s actually thought to be more bioavailable, meaning easier for your body to use.
As a Clinical Nutritionist, I often have clients asking me for quick and dirty health tips—adding more antioxidants like lycopene is a great way to increase your nutrient intake and fight off inflammation, which is the root of most chronic diseases. So basically, eat more plants with a wide variety of colors! If you want some more personalized tidbits like this, check out my Nutritional Therapy page.
Avocados are just the best. They are creamy, delicious, and overflowing with good stuff. Not only do they contain B vitamins and heart-healthy minerals like potassium, they also are the perfect package for supplying the fat-soluble vitamins K and E, thanks to their nice dose of monounsaturated fats.
How You Can Make These Tomatillo Paleo Breakfast Tacos
Let’s get this breakfast taco party started! Heat up a medium sized pan on medium heat and add your coconut oil. Once it’s good and melted, toss in your chopped onions and squash and sauté them for about 5 minutes, until a little browned. Mix your eggs and coconut milk together, add a dash each of sea salt and pepper, and pour them into the pan with the veggies. Keep stirring and flipping the eggs about until cooked through, about 4-5 minutes. I like my scrambled eggs a little more on the side of done, but you may want to pull them off the heat sooner.
Now you are ready to layer these babies up. Start with your tortillas, then lay down some spinach, some of the eggs and veggies, and then sprinkle with your red onion, cherry tomatoes, avocado, and cilantro. The grand finale is a nice drizzle of tomatillo salsa… all over the place. YUM! This breakfast will keep you full for hours.
Aside from breakfast taco time, life has been pretttttyyyy busy for me. I’ve had some great new writing, editing, and guest recipe posting opportunities popping up. The one downside to this is that I’ve had less time to post here, in my happy place, but please know I’m always scheming and working hard to put up some fun new content for you all, even if it takes me a little longer than normal.
Another exciting piece of news is that I’m helping my friend Sue with her amazing women’s wellness retreats over the next couple months (you can check them out right here). This weekend we’re heading to Crestone, here in Colorado, to enjoy some hot springs, yoga, good food, and real talk with a bunch of lovely ladies. Then, in November, we’re off to Costa Rica! Can’t wait to spend some time looking inward, getting my yoga on, making new friends, and of course making delicious food to nourish the mind and body all at once. You should join us!
Hope you love these tacos and enjoy mixing up your normal breakfast routine with something deliciously different and super nourishing. Happy eating!
Tomatillo Paleo Breakfast Tacos
Yield 4 Tacos
Tacos for breakfast? You better believe it. These make a savory, slightly spicy, high-protein meal that is delicious any time of the day.
- 1 Tbsp coconut oil
- 1/2 small yellow onion, diced
- 1/2 small Mexican squash or zucchini, diced
- 4 eggs
- 2 Tbsp coconut milk
- sea salt and black pepper, to taste
- 4 Siete grain-free tortillas
- 1 cup baby spinach
- 1/4 cup red onion, diced
- 1/3 cup orange cherry tomatoes, halved
- 1 avocado, diced
- 1/3 cup cilantro
- 4-6 Tbsp tomatillo salsa
- Melt coconut oil in a medium pan over medium heat. Add yellow onion and squash/zucchini and saute for about 5 minutes, until lightly browned and fragrant.
- Stir eggs together with coconut milk and season with a dash each of sea salt and black pepper.
- Pour eggs into the pan with onion and squash, mixing and flipping for about 5 minutes or until cooked through to your preference.
- Layer your tacos: tortillas, spinach, scrambled egg mixture, avocados, red onion, cherry tomatoes, and cilantro, then top with tomatillo salsa. Enjoy!