Dive into a healthier morning routine with these fin-tastic salmon breakfast tacos! Packed with omega-3 goodness and high-quality protein, these tacos blend scrambled eggs with wild salmon, sweet potatoes, avocado, tomato and red onion. Top it off with queso fresco, cilantro and a zesty lime squeeze for a nutrient-dense breakfast that's anything but ordinary. Get ready to make waves with a delicious start to your day.
Salmon Breakfast Scramble Tacos
- 4 Nuco Organic Coconut Wrap (or white corn tortillas )
- 4 eggs
- 1 pkg. (6 oz.) wild pink salmon
- 1 tsp. Redmond Real Salt (or more to taste)
- 1 tsp. Frontier Co-op Organic Taco Seasoning
- 1 cup sweet potatoes (diced)
- 1/4 cup avocado (diced)
- 1 tomato (diced)
- 1/4 cup red onion (diced)
- 1/4 cup queso fresco
- 1/4 cup fresh cilantro (chopped)
- 1 lime (cut in wedges)
- In skillet, heat oil and add diced sweet potatoes. Cook until potatoes are soft, about 10 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon taco seasoning.
- In separate skillet, scramble eggs about 5 minutes. Season with 1/2 teaspoon each salt and taco seasoning. Gently fold salmon into cooked eggs.
- In skillet, warm tortillas several minutes.
- Lay out warm tortillas and load with egg and salmon mixture, cooked sweet potatoes, diced avocados, tomatoes and red onion. Sprinkle on queso fresco and cilantro, and squeeze on lime juice. Serve immediately.
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