Paleo Breakfast Tacos
Elevate your morning routine with these Paleo Breakfast Tacos, a wholesome and flavorful way to fuel your day while staying gluten-free and dairy-free. These tacos feature soft, homemade tortillas crafted with coconut and tapioca flour, creating a nutrient-dense base that is both light and satisfying. Packed with a savory filling of seasoned ground turkey, scrambled eggs, and sautéed bell peppers, onions, and garlic, each bite bursts with hearty protein and zesty spice. Topped with creamy avocado slices, fresh cilantro, and a squeeze of lime, these breakfast tacos deliver a refreshing balance of flavors and textures. Ready in just 35 minutes, this paleo-friendly recipe is perfect for meal prep or a quick breakfast that feels indulgent but stays clean and healthy. Keywords: paleo breakfast tacos, gluten-free breakfast, dairy-free tacos, grain-free tortillas, healthy breakfast recipes.
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Recipe Information
Ingredients
- 3 tablespoons coconut flour
- 3 tablespoons tapioca flour
- 6 tablespoons coconut milk
- 5 large eggs
- 2 tablespoons avocado oil
- 1 pound ground turkey
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 lime, cut into wedges
- 1 teaspoon cumin
- 1 teaspoon paprika
Instructions
In a bowl, whisk together 2 tablespoons of coconut flour, 3 tablespoons of tapioca flour, 2 large eggs, and 6 tablespoons of coconut milk. Mix until smooth to form the tortilla batter.
Heat a non-stick skillet over medium heat and add a small amount of avocado oil to grease the pan.
Pour about 1/4 cup of the tortilla batter into the skillet, spreading it out evenly to form a circle. Cook for 2-3 minutes until the bottom is firm, then flip and cook the other side for 1-2 minutes. Repeat with the remaining batter to make about 4 tortillas. Set aside.
In another bowl, whisk the remaining 3 eggs with salt and black pepper. Set aside.
In a large skillet over medium heat, add 1 tablespoon of avocado oil. Once hot, add diced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes or until the onions are translucent.
Add the ground turkey to the skillet, breaking it apart with a spoon. Season with cumin, paprika, and a pinch of salt and pepper. Cook for 6-8 minutes until fully cooked.
Lower the heat to medium-low and pour the whisked eggs over the cooked turkey mixture. Allow the eggs to cook undisturbed for about 2 minutes, then gently stir to scramble. Cook for another 2-3 minutes or until the eggs are fully set.
Assemble the tacos by placing turkey-egg mixture onto each tortilla. Top with avocado slices and fresh cilantro.
Serve the tacos with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 3063 mg | 133% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 20.3 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 266 mg | 20% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1895 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
