Ever since I moved to Austin, healthy breakfast tacos have been one of my favorite indulgences. I believe they belong on the menu for breakfast, lunch, and dinner. If you’re looking for a great way to start your day, these AIP tacos are for you.
There are so many delicious possibilities for breakfast tacos. This recipe takes fresh, wholesome ingredients such as crispy, nitrate-free bacon and fresh avocado. You also get jicama and a splash of lime all rolled up in a fiber-rich cassava flour tortilla.
The best part about these AIP tacos is that you can add your favorite ingredients. Try adding Nightshade Free Pico De Gallo or Mango Avocado Salsa and enjoy taco time your way!
Nitrate-Free Bacon
The star protein in these healthy breakfast tacos is crispy, nitrate-free bacon. Nitrates are useful for preserving and improving the color of food, but they can react with your stomach acid. Often, this reaction forms nitrosamines. Some nitrosamines are carcinogenic and have been linked to bowel cancer.
Nitrate-free bacon is often cured with a form of celery. Celery contains natural nitrites, as well as high levels of vitamin C.
Cassava Tortillas
Cassava flour tortillas are a great option for delicious AIP tacos. Gluten and corn-free, cassava flour is high in resistant starch. That means it has the same health benefits as fiber. Both keep you full and satisfied. Resistant starch is also a prebiotic. Prebiotics help feed the “good” bacteria in the gut and reduce inflammation.
Coconut Crema
Traditional tacos call for sour cream. Because dairy can be highly inflammatory, I’m using coconut crema (or coconut cream) as a dairy-free alternative. Coconut cream has a thicker consistency than coconut milk. This makes a perfect topping for these healthy breakfast tacos. Coconut cream is also low in carbs but high in healthy fats.
Nightshade Free Salsa
Tacos just aren’t the same without salsa. Most conventionally made salsas contain nightshades like peppers, tomatoes, and spicy seasonings. Because these can be inflammatory, we will use a Nightshade Free Pico De Gallo to add some zest. You won’t believe how delicious it is on these AIP tacos!
I like to use jicama because it’s a nutrient-rich root vegetable common in many Latin American dishes. The radishes and cilantro—an antioxidant-rich herb that supports healthy inflammation levels in the body—also give this dish a nice crunch.
Tacos can have a reputation for being unhealthy, but not so with these! Most recipes call for inflammatory or gut-irritating ingredients, but there is a way to stay healthy while enjoying the foods you love. If you’re on The MyersⓇ Way or other AIP protocol, gut health is a top priority. Adding Complete Enzymes to your regimen can help by breaking down proteins, fats, and carbohydrates. This eases the burden on your digestion, encouraging faster healing. The Myers WayⓇ Multivitamin provides another way to maintain optimal health by providing key nutrients to your diet.
Healthy Breakfast Tacos
Course:
Protocol:
Servings
2 servings
Prep Time
6 minutes
Cook Time
4 minutes
Ingredients
Tacos
- 2 cassava flour tortillas
- 1 avocado
- 4 slices nitrate-free bacon
- 1 Tbsp 14.79 ml lime juice
- 1/2 cup 120.00 ml jicama shredded
- 2 tbsp 29.57 ml Nightshade Free Pico De Gallo
- 2 tbsp 29.57 ml Coconut Lime Crema
Coconut Crema
- 1/2 cup 120.00 ml plain coconut yogurt
- 1/2 cup 120.00 ml coconut cream
- 2 tbsp 29.57 ml lime juice
- 1/2 tsp 2.46 ml Himalayan pink sea salt
- 1/4 cup 60.00 ml cilantro chopped
Instructions
- Warm tortilla in dry pan until just warmed but not crispy.
- Spread 1 tbsp of Coconut Crema (see instructions below on how to make) onto each taco shell or use as a dip.
- Add ½ avocado to each tortilla, then top with lime juice, bacon, and fresh jicama.
- Add 1 tbsp of Nightshade Free Pice De Gallo on each taco.
- Roll up and enjoy!
- Combine all ingredients into a food processor and blend until creamy.
- Scoop mixture into a jar and refrigerate. Use as a topping or dip as desired.
