Candida Diet Friendly Gluten Free Cilantro-Lime Egg Tacos
Total time20 min
Prep time10 min
Cook time10 min
4.6(24)
About FigFig 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
- 3 tbsp whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - ¼ tsp kosher salt
- 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
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings.
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!