These Mexican inspired Roasted Poblano Breakfast Tacos are filled with poblano scrambled eggs with a touch of cheddar folded into a warm tortilla. Then they’re topped off with a fire roasted salsa, sliced avocado and a drizzle of sour cream to take them right over the top.
Poblano Scrambled Eggs:
1/2 cup diced roasted poblanos
1 Tablespoon avocado oil, butter, or ghee
1/2 Teaspoon sea salt, or to taste
1/2 Teaspoon freshly ground black pepper
optional: 1/4 cup grated sharp cheddar cheese, omit for dairy free and paleo
1 ripe avocado, thinly sliced or cubed
1/3–1/2 cup Easy Blender Fire Roasted Salsa
2 Tablespoon chopped fresh cilantro
optional sour cream for serving
6 tortillas of choice, 5-6″ in diameter
1 cup cassava flour, I use the Otto’s brand
1/2 Teaspoon baking powder
pinch of sea salt
1/4 cup olive oil, ghee, or lard
1/4 cup warm water
If you’re making your own tortillas, start with that portion of the recipe. Combine the cassava flour, baking powder, and sea salt in a medium sized mixing bowl. Mix in your choice of fat and the water.
If the mixture is still too crumbly, add more water 1 tablespoon at a time until the mixture comes together into a stiff dough. Divide it into 6 portions, and use a tortilla press or rolling pin along with 2 sheets of plastic wrap to either press them, or roll them out.
Heat a cast iron pan over medium heat until hot but not smoking. Cook each tortilla until little bubbles appear, and brown spots start to form before turning them over.
Total cooking time is 2-3 minutes per tortilla. Set the finished tortillas aside, and cover them with a towel until you’re ready to serve the tacos.
Prepare all desired toppings, and set them aside while you scramble the eggs.
For the poblano scrambled eggs, preheat a 9″ pan over medium heat, and add the avocado oil/butter to the pan. Whisk together the eggs, sea salt, and pepper in a small bowl.
Then add the diced poblanos to the pan along with the egg mixture. Cook stirring constantly until the eggs have almost set, then add the cheddar cheese if you’re using it.
Remove the pan from the heat, and transfer the poblano scrambled eggs to a serving dish.
Serve the eggs, toppings, and tortillas together immediately.
This recipe comes together quickly if the tortillas are already made. But if you’re making them fresh, the prep time/cooking time will be more along the lines of 45 minutes total.
- Category: Breakfast
- Method: Stove Top
- Cuisine: Mexican
Keywords: Breakfast Tacos, Mexican Breakfast Tacos, Breakfast Tacos with Eggs