Candida Diet Friendly Breakfast Tacos

Total time30 min

Prep time15 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the tacos

8 small flour tortillas (6-inch)
Siete Grain Free Almond Flour Tortillas 8 Count Siete Grain Free Cassava Flour Tortillas 8 Count Cassava & Tigernut Flour Tortillas 8 Count, 9.59 oz 365 Whole Foods Market Almond Flour Tortillas Grain Free Chickpea Flour Tortilla, 7 oz
See all
Chef's tip
Warm briefly before folding to improve flexibility.
8 oz fresh mexican chorizo, casings removed
8 large eggs
3 tbsp whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ tsp kosher salt
¼ tsp black pepper
1 tbsp unsalted butter
¾ cup shredded cheddar cheese

For the pico de gallo

3 roma tomatoes, finely diced
¼ white onion, finely diced
1 jalapeño, seeded and finely minced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (about 1 lime)
¼ tsp kosher salt

For serving

1 avocado, sliced (optional)
hot sauce, to taste (optional)

Instructions

1
In a medium bowl, combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Stir to combine and set aside while you prepare the remaining components.
2
Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer to a plate and set aside, leaving any rendered fat in the skillet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!