Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes

Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes

breakfast taco

There are two things you should know about me:

I love breakfast. I love avocado.

Like, if you put avocado on a packing peanut, I think I could eat it. Is that weird?

If you wake up just 30 minutes earlier, you can make these, wrap them in tinfoil, bring them to work, and have your co-workers drooling over your shoulder, while you eat these healthy breakfast tacos.

Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes

I don’t know why it JUST dawned on me to make tacos and wrap them in tinfoil and save them for later, but I figured it out recently (even though I order tacos all the time on Seamless and they come wrapped in tinfoil – DOH!), but now, I’m hooked.

I made some tacos from Molly Yeh’s new cookbook, Molly On The Range (recipe coming next week!), and had leftover tortillas, so I decided to make breakfast tacos. Breakfast is definitely my favorite meal of the day, but I never take the time to assemble breakfast like this.

Usually, I have an acai bowl, a smoothie with almond butter, or avocado on toast – all take less than 10 minutes to make. Although these tacos take 30 minutes, the reward is totally worth it.

Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes

If you’re carb- conscious, serve these tacos in a bowl or as lettuce wraps. And if you prefer a little sauce on top – add salsa and ditch the pico de gallo or drizzle with a healthy ranch (like Tessemae’s.)

Happy breakfasting!

Watch our video to learn how to spiralize a sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 7 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
breakfast taco


  • 2 teaspoons olive oil
  • 1 small to medium sweet potato peeled, Blade D, noodles trimmed
  • salt and pepper
  • 1 pinch paprika
  • 1/3 cup seeded and chopped tomatoes
  • 1/4 cup finely chopped white or red onion
  • 1 lime juiced
  • 1 teaspoon minced jalapeno
  • 2 tablespoons chopped cilantro
  • 3 eggs beaten
  • 4 corn tortillas 6”
  • 1 avocado peeled, pitted, and sliced into 8 slivers


  • Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the sweet potato noodles, season with salt, pepper, and paprika and cook for 7 minutes or until tender.
  • Meanwhile, combine the tomatoes, onion, lime juice, jalapeno, cilantro, and salt and pepper in a medium mixing bowl and toss well. Set aside.
  • Heat a medium skillet over medium-high heat. Once skillet is hot, add the eggs and scramble.
  • Once the eggs and sweet potato noodles are done, heat the tortillas – place one of the used pans back over medium-high heat and place in the tortillas, allowing to heat up, flipping once, about 30 seconds to 1 minute each.
  • Assemble the tacos: lay down a taco. Add scrambled egg, sweet potato noodles, avocado slices, and tomato mixture. Repeat until all tortillas are made.

Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes

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Oh heck yes! These look yummy!
Jennifer says:
Looks delish. 4 calories? :), I wish. Might be a typo.
Anonymous says:
servings4 and calories 212
These look amazing!! I'd also sprinkle some cilantro on top (I love the stuff!), and Boyfriend would ask for some corn in the salsa, but this would be a total hit for a weekend brunch! :-)
Val says:
I made these for breakfast this morning. It was a hit!

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