My Ultimate Paleo Breakfast Tacos with Cilantro Cashew Vegan Crema

March 19, 2021

Tacos don’t have to be just for dinner. Changing my normal breakfast routine up with these – has turned my cloudy gloomy mornings INTO bright and sunny…I feel like I can concur the world after this flavor combination.

Simple salt and pepper eggs with toasted cassava flour tortillas, fresh lime covered avocado, spicy salsa and…homemade crema. SO GOOD!

Don’t forget the cilantro cashew crema– it’s dip-able…so watch out for those corn chips. Before long, you will be dipping – promise!

Let’s change up your breakfast routine!

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

My Ultimate Paleo Breakfast Tacos

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Author: White Sparrow
Yield: 1 1x
Diet: Halal

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Ingredients

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1 tablespoon butter or cooking oil
2 organic pasture raised eggs
1 tablespoon coconut milk
2 tortillas (I used Siete’s Cassava Flour Tortillas )
1 small handful arugula (or spinach)
your favorite salsa- I like medium spiced
1/2 avocado, sliced and drizzled with 1/2 a lime to keep green
hot sauce
salt and pepper
1/2 lime, sliced in half

Cilantro Cashew Vegan Crema

2 cups raw cashews
1 large bunch of cilantro
2 scallions
1/2 teaspoon each salt and fresh black pepper
1 garlic clove
2/3 cup canned full fat coconut milk
1/2 of a lime, juice

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Instructions

In a non stick sauce pan, melt the butter over medium heat. Mix the eggs, coconut milk and a sprinkle of salt and pepper in a small bowl. Add eggs to pan and scramble the eggs.
To toast the tortillas: I love to put one over the open stove flame for 30 seconds, each side. Love how the edges crisp up.
To assemble the tacos. Arrange the tortillas on a plate. Top with arugula + scrambled egg. Top with your favorite salsa, fresh avocado, cilantro cashew cheese + hot sauce (is desired). **Squeeze some fresh lime juice on top – totally a personal preference.

Eat right away!

To make the crema

Add the cashews in a small bowl. Pour enough boiling water over them to cover all cashews. Let soak for 25 minutes. Drain and let sit until you need them.
In a food processor add the cashews, cilantro, scallions, salt, pepper + garlic clove. Process until it forms a paste and the cashews are in tiny pieces. While the processor is on low, add the coconut milk + lime juice. Taste test – you may need more salt.
Store in a glass container in the refrigerator for 1 week.

*To make it spicy, add 1/2 – 1 teaspoon of red pepper flakes.