Egg White Breakfast Tacos
Ingredients
For the Salad:
- 12 street taco size corn tortillas (4.5 inches)
- 16 egg whites
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- 1/2 cup crumbled cojita cheese
- 3/4 cup minced onions
- 1/3 cup cilantro, roughly chopped
Achiote Taco Sauce:
- 5 guajillo chilies, seeded
- 1 chili de arbol
- 5 garlic cloves
- 3/8 cup red wine vinegar
- 1/4 cup sugar
- 1 tablespoon Achiote Paste
- 2 tablespoons yellow onion
- 1/4 cup lime juice
- 1/4 teaspoon lime zest
- 2 tablespoons cilantro
- Sea salt and pepper, to taste
Nutrition Facts
Calories
200kcal
Carbohydrates
20g
Protein
18g
Fat
6g
Saturated Fat
2g
Sodium
500mg
Fiber
3g
Sugar
2g
Nutrition information is automatically calculated, so it should only be used as an approximation.
Instructions
Prepare Onions and Cilantro
- In a small bowl, combine minced onions and roughly chopped cilantro. Mix well and set aside.
Prepare Egg Whites:
- In a mixing bowl, combine egg whites, crumbled cojita cheese, sea salt, and pepper.
Cook Egg Mixture:
- Heat olive oil in a large skillet over medium heat.
- Add the egg mixture to the skillet and cook, stirring frequently, until the egg whites are fully cooked through.
Prepare Achiote Taco Sauce and Assemble Tacos:
- Blend guajillo chilies, chili de arbol, garlic, red wine vinegar, sugar, Achiote Paste, onion, lime juice, lime zest, cilantro, salt, and pepper until smooth.
- Marinate the sauce in the fridge for 1 hour.
- Heat corn tortillas in oil until slightly charred.
- Stack two tortillas for each taco.
- Add 2/3 cup cooked egg whites to each taco.
- Drizzle with achiote sauce.
- Sprinkle with onions and cilantro.
