Low Sodium Gluten Free Cilantro-Lime Egg Tacos

Total time20 min

Prep time10 min

Cook time10 min

Low Sodium Gluten Free Cilantro-Lime Egg Tacos

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 eggs

8 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
See all
3 tbsp whole milk
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp unsalted butter
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
1 jalapeño, seeded and finely diced

For the tacos

8 small corn tortillas

For serving

1 ripe avocado, thinly sliced
¼ cup fresh cilantro leaves (optional)
1 lime, cut into wedges (optional)

Instructions

1
Crack the eggs into a mixing bowl, add the milk, salt, and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
2
Warm the corn tortillas one at a time in a dry small skillet or comal over medium heat for about 30 seconds per side, until pliable and lightly toasted with a few small brown spots. Stack and wrap in a clean kitchen towel to keep warm.

Want the full recipe?

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