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.
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.
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.)
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.