Nickel Allergy Friendly Gluten Free Cilantro-Lime Egg Tacos

Total time20 min

Prep time10 min

Cook time10 min

Nickel Allergy Friendly 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
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)
ReaLime 100% Lime Juice In Bottle - 15 Fl. Oz.Nellie & Joes Key West Lime Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lime Juice - 16 Fl. Oz.Realime 100% Lime Juice Pompeii 100% Lime Juice
See all
1 jalapeño, seeded and finely diced

For the tacos

8 small corn tortillas

For serving

1 ripe avocado, thinly sliced
Omit this
This ingredient likely doesn’t work for the diet.
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!