There’s something about a taco.
It’s like a neat, little wrapped present with food stuffed inside. I absolutely love making these at any time of the day. Taco’s don’t always have to be for dinner or for a Tuesday.
Oh, did I mention the secret ingredients in this recipe?
I marinated the veggies in Litehouse Organic Balsamic Vinaigrette, used a dollop of Litehouse Avocado Dip and made these tacos not only delicious, but super quick and easy to throw together for breakfast, lunch or dinner.
I’m so excited to be partnering with Litehouse Foods on this post! I’ve been loving and using their dressings and dips for years. Best part? They are Organic, Non GMO and Gluten Free. What more could you ask for in a dip or dressing? Nothing.
They are simply delicious and I always stock them in my fridge to use on salads, serve with fresh veggies or an add-in to recipes.
Now, let’s talk about these beauties.
I don’t know about you, but when I have breakfast, I like to include most of my food groups into the dish. Here’s where you can get really creative.
Use my taco recipe as a template:
- FRUITS & VEGETABLES
- HEALTHY FAT
See? Already you’ve covered five food groups and you haven’t even made it into the kitchen yet.
How did I conjure up this fancy looking dish? It’s all about the dressings. Yep…..between the organic balsamic vinaigrette and the avocado dip, we are talking about the headliners of the Taco Road Show.
I have to say, that anything with a scrambled egg in it makes me happy. Reason why? I’m not great at making any other eggs. Are you shocked? Surprised? You shouldn’t be. Eggs are finicky. They need love. They need a non-stick skillet and they need to be carefully supervised. My husband is the PRO egg maker in the family. When I shot this post, he was not in town. Normally I would have hired him to be my egg sous chef and create this taco with a perfectly cooked sunny side up runny egg. You know what I’m talking about, right?
Boy, can he make an Insta worthy egg.
That’s most likely why someone who is really lousy at making eggs, came up with the brilliant idea of scrambled eggs. Do you know how many times I have set out to make an omelette and end up with the perfect scramble? More times than you need to know about.
Okay, I’ve confessed my lack of eggUCATION to you, so it’s time to circle back to the real story here.
Due to the ongoing renovations, I’ve also been semi-uninspired in the recipe department lately. This is actually the second time in the past two weeks that I have been excited to use my hot plate.
There’s nothing quite like shaking things up at dinner and serving breakfast instead. You really need to try this right now. But first, a few fun facts:
The Organic Balsamic Vinaigrette Dressing is a delicious blend of ingredients with a fruity, tart taste that is perfect for salads or as a marinade. It is also USDA & QAI Organic, Non GMO and Gluten Free.
The Avocado Dip is thick and creamy containing a perfect blend of real avocado, sour cream, lime juice, spices and a little kick of heat from chopped jalapeño peppers. It’s fabulous as a chip dip, a complement to Mexican food and a spread or topping instead of mayonnaise.
Litehouse dips and dressings are readily available at your local retailer.
- ½ medium red onion, diced
- 1 -2 habanero peppers, finely diced (optional if you like lots of heat)
- 1 large carrot, shredded
- 1 large ripe avocado, sliced
- 2 small tomatoes, diced
- ¼ cup Litehouse Organic Balsamic Vinaigrette
- 4 slices of bacon
- 6 large eggs
- 2 tablespoons of milk or heavy cream (I used coconut milk)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- ½ cup marble cheddar cheese, shredded
- 2 tablespoons flat leaf parsley, coarsely chopped
- 1 tablespoon olive oil, butter or coconut oil
- ¼ cup fresh pea shoots
- 4 whole grain soft tortillas
- 4 heaping tablespoons Litehouse Avocado Dip
- *additional shredded cheese, carrots and tomatoes for garnish optional
- Marinate the red onions, peppers, carrot, avocado and tomatoes in Litehouse Organic Balsamic Vinaigrette for at least one hour or up to four hours in the fridge.
- Prepare your bacon in a cold skillet or microwavable dish until cooked through and crispy. Remove from pan and drain on paper towels and set aside.
- In a medium bowl, crack eggs and season with salt and pepper. Add milk and whisk thoroughly. Mix in the shredded cheese.
- Heat the soft tortilla shells in a skillet or the oven under the broiler for 3 -4 minutes. (just enough to warm them up and crisp up the edges. Wrap in foil and keep warm while you make the eggs.
- In a large non-stick skillet add olive oil, butter or coconut oil. Heat to medium high. Pour in egg mixture and parsley. Work quickly with a spatula to scramble the egg mixture. Once eggs are cooked, divide them up on the tortilla shells, top with your marinated vegetables/avocado mixture and garnish with pea shoots, additional cheese, one slice of bacon (rolled up) carrots and tomatoes. Place one dollop of Litehouse Avocado Dip on each tortilla, fold and serve immediately.
*Disclaimer – This post was sponsored by Litehouse Foods but all thoughts and opinions are my own. I used their Litehouse Organic Balsamic Vinaigrette and Litehouse Avocado Dip to make these “out of control delish” Farmers Market Breakfast Soft Tacos. A special thanks to all of you who support the brands that keep Simply Beautiful Eating in the kitchen! #ad #litehousefoods