Anti Inflammatory Gluten Free Cilantro-Lime Egg Tacos
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Learn more →Ingredients
4 servings
For the eggs
- 8 large eggs
- 3 tbsp whole milk
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount (~2 tsp per serving) of whole milk here is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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.
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