Video LoadingVideo UnavailableClick to playTap to playThe video will auto-play soon8CancelPlay nowBreakfast time can be a rush – especially if you’re a busy family with children to get ready for school and a job to get to – but fear not, we have the answer to your rushed mornings with this epic early morning taco idea. Brush toast aside, and forget the cornflakes, this Mexican-inspired recipes can be adapted to any spice level and you can play about with the meat you use – for a lower calorie option ensure you opt for less than 5% mince, and why not try chicken or turkey mince over pork? Full of health and flavour, you’ll be setting your alarm extra early just to sit back and indulge in these! Breakfast Tacos
Cheesy, filling and oh-so-moreish, these breakfast tacos will please the entire family and set you up for the day ahead
(Image: Mike English)
Serves 4 Ingredients 2 medium eggs, beaten 4 small soft low-calorie tortilla wraps or taco wraps, about 18cm / 7in diameter 15g reduced-fat mature Cheddar, finely grated Sea salt and freshly ground black pepper Lime wedges, to serve (optional) For the avocado salsa 1 avocado, stoned and mashed 2 spring onions, thinly sliced 5g fresh coriander leaves, finely chopped 8 cherry tomatoes, diced 1 tbsp lime juice 1/4 tsp sriracha sauce For the pork Low-calorie cooking spray 1 medium red onion, peeled and diced 200g 5%-fat minced pork 1/2 tsp paprika 1/4 tsp chilli powder 1/4 tsp garlic granules 1/4 tsp onion granules 1/4 tsp dried oregano 1/4 tsp ground cumin 1 tbsp tomato puree 1. Start by preparing the pork mixture. Spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes, then add the pork mince and sprinkle over the paprika, chilli, garlic granules, onion granules, oregano and cumin. 2. Fry for 5 minutes, breaking up the mince with a wooden spoon, until browned. Add the tomato puree and stir until coated. 3. While the pork is cooking, put the avocado, spring onions, coriander, tomatoes, lime juice and sriracha sauce in a small bowl and stir. Season to taste with salt and pepper and leave to one side. 4. Add the eggs to a small saucepan and season with salt and pepper. Place over a medium heat and stir with a wooden spoon, folding the eggs over from the bottom of the pan until they are softly set. Remove from the heat and leave to one side while you assemble the tacos. 5. Spread the wraps with the avocado salsa then add some of the pork mince to one half of the taco. 6. Add some of the scrambled eggs and finish with a sprinkling of grated cheese. Fold and serve with lime wedges for squeezing over, if you like!
Don’t miss this fab book, out now and jam-packed with the tastiest recipes for the whole family
(Image: Mike English)
Pinch of Nom Express by Kate and Kay Allinson, published by Bluebird Books is out now. RRP £22. Pinch of Nom Express (c) Kate and Kay Allinson 2023. Photographs (c) Mike English Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
