Breakfast Tacos with Lime, Cilantro, and Spinach Ribbons


These tacos filled with eggs, greens, and lime have been a recent addition to my weekend breakfast repertoire, and they do not disappoint. When my sister was in town a few weeks ago we made them more than once during her stay and I decided that though the recipe is very simple - mostly just preparing toppings and heating the eggs - it was well deserving of a bit of photographing and sharing with others.


Admittedly, lime is a favorite flavor of mine. When serving others this breakfast, I place a lime wedge on each taco so they can do the squeezing themselves as I can be overzealous with how much lime flavor I enjoy on a a taco! You can easily omit the lime if you'd prefer it that way.


Cilantro is another bold flavor that I absolutely adore. I think it adds such a vibrant freshness to anything it mingles with. A good amount of drizzled sour cream and plenty of cheese both in the eggs and crumbled on top balances the freshness of all the green with an equal amount of richness. 


You can tweak these breakfast tacos to your liking, adding or omitting toppings. Sometimes a few drops of hot sauce or a spoonful of salsa are a good addition, and I've also tried adding tomatoes and roasted potatoes with delicious results. Enjoy!

Sincerely, Adelle


Breakfast Tacos with Lime, Cilantro, and Spinach Ribbons

Makes two tacos

  • 2 large eggs
  • 1/4 cup grated cheese (I prefer cheddar)
  • Two corn tortillas
  • 1/3 cup spinach, thinly sliced into ribbons
  • 2 lime wedges
  • A few sprigs of cilantro
  • Sour cream, for drizzling
  • Cotija (or feta) cheese, for sprinkling
  • A pinch of salt and pepper, to taste
  • 1/2 avocado, sliced
  • Olive oil
  • Optional: tapatío, cholula, salsa, or other taco toppings

Whisk eggs, grated cheese, salt and pepper in a bowl and heat a skillet over medium-low heat. When the skillet has heated, add a drizzle of olive oil and pour in the eggs. Gently turn the eggs over with a spatula, and remove from the skillet when they're just about cooked (they will continue to cook from residual heat on the plate - it's best not to overcook them).

Heat two corn tortillas. A quick method I love is popping them in the toaster! It's fast and it makes them a little crispy.

Pile the eggs on the tortillas, then add toppings. Place cilantro, spinach ribbons, crumbles of cotija, a generous drizzle of sour cream, and avocado on the tacos. You can add any other toppings you like; hot sauce and salsa are especially encouraged.