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breakfast tacos

Paleo Breakfast Tacos

Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, tacos
Prep Time: 2 minutes
Cook Time: 15 minutes
Servings: 2 people
Author: Bobby Parrish

Soft scrambled egg breakfast tacos with cashew fluur tortillas and pasture raised pork bacon.



  • 6 organic & pasture raised eggs
  • 4 slices of good quality bacon
  • Grain free tortillas I like siete cashew
  • Store bought salsa
  • Avocado
  • Cilantro chopped
  • 1 lime
  • Unrefined salt & black pepper
  • Grass-fed ghee or avocado oil


  1. Make the bacon by pre-heating the oven to 400F and laying the bacon on a parchment lined sheet tray. Bake in oven for about 15 minutes.
  2. Meanwhile, make the eggs by vigorously whisking the eggs in a large bowl. The air you beat in the fluffier the scrambled eggs will be. Heat an 8-10 inch non-stick pan on medium-low heat with 1 teaspoon of ghee or oil. Add the eggs and continuously stir with a rubber spatula. Keep cooking for 5-6 minutes until the eggs come together and are done to your liking. The goal is to keep stirring and break up the egg curds to keep them small. Season with a pinch of salt and pepper at the end, remove from heat and cover with tin foil.
  3. Prepare the other ingredients by warming the tortillas, heating the salsa in a small pot, chopping the cilantro, and slicing the avocado.
  4. Assemble the tacos with all of the toppings and the chopped bacon, squeeze lime juice over the top and enjoy!

Recipe Video