Kimchi Mid-Day Breakfast Tacos with Avocado Crema

Sometimes the best way to reset is with bold flavor. These grain-free tacos are stuffed with scrambled eggs, tangy kimchi, and a drizzle of creamy avocado dressing. The result is savory, gut-friendly, and protein-rich―exactly what you want to carry you through a busy afternoon.

This recipe originally appeared on alive.com as “Kimchi Mid-Day Breakfast Tacos with Avocado Crema.”

Kimchi Mid-Day Breakfast Tacos with Avocado Crema

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Servings

2

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Ingredients

• 4 grain-free or gluten-free tortillas
• 1 tsp sesame oil or extra-virgin olive oil
• 4 large organic eggs lightly whisked
• ripe avocado
• 1 Tbsp lime juice
• 2 Tbsp Greek yogurt, or dairy-free alternative
• Pinch of sea salt
• 1/2 cup roughly chopped kimchi lightly blotted dry
• green onion sliced

Ingredients 4 grain-free or gluten-free tortillas 1 tsp sesame oil or extra-virgin olive oil 4 large organic eggs lightly whisked ripe avocado 1 Tbsp lime juice 2 Tbsp Greek yogurt, or dairy-free alternative Pinch of sea salt 1/2 cup roughly chopped kimchi lightly blotted dry green onion sliced

Servings 2 Print Recipe

Instructions

1. In skillet or directly over low gas flame, warm tortillas and keep covered to stay soft.
2. In nonstick skillet, heat oil over medium. Add eggs and scramble gently until just set, about 3 to 4 minutes. Remove from heat immediately so they don’t overcook; they’ll continue to firm up off the heat.
3. For crema, in small bowl, blend avocado, lime juice, yogurt, and salt until smooth and creamy.
4. Assemble tacos by filling tortillas with scrambled eggs, topping with kimchi and green onion and finishing with a drizzle of avocado crema.