Gluten Free Cilantro-Lime Egg Tacos

Total time20 min

Prep time10 min

Cook time10 min

4.6

(24)

Bright, zesty, and ready in minutes, these egg tacos are the kind of weeknight dinner — or lazy weekend brunch — that earns a permanent spot in the rotation. Soft scrambled eggs get folded with fresh cilantro and a squeeze of lime right in the pan, which keeps every bite vibrant and cohesive rather than just tossed together at the end. A little jalapeño cooked in butter before the eggs go in adds just enough heat without overwhelming the whole thing. The key to making this work without gluten is simple: corn tortillas are naturally free of wheat, so there's no swapping or specialty shopping required — just grab a standard bag and toast them until they're warm, pliable, and lightly spotted. Creamy avocado on top pulls everything together and balances the brightness of the lime. This recipe serves four, making it an easy crowd-pleaser that comes together without any fuss or complicated technique.

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Ingredients

4 servings

For the eggs

8 large eggs
3 tbsp whole milk
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

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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