Paleo Breakfast Tacos

Start your morning off right with these hearty Paleo Breakfast Tacos, a delicious and nutrient-packed twist on a classic favorite. These gluten-free and grain-free tacos feature fluffy, homemade coconut and tapioca flour tortillas that are as satisfying as they are healthy. The filling combines perfectly seasoned ground turkey, scrambled eggs, and sautéed veggies like red bell pepper and onion, creating a protein-rich bite with every taco. Topped with creamy avocado slices, fresh cilantro, and a squeeze of lime, these tacos are bursting with fresh flavors and wholesome ingredients. Ideal for meal prep or weekend brunch, this paleo-friendly recipe is a quick and flavorful way to energize your day while staying on track with your dietary goals.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 tablespoons coconut flour
• 3 tablespoons tapioca flour
• 6 tablespoons coconut milk
• 5 large eggs
• 2 tablespoons avocado oil
• 1 pound ground turkey
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 avocado, sliced
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 lime, cut into wedges
• 1 teaspoon cumin
• 1 teaspoon paprika

Directions

Step 1

In a bowl, whisk together 2 tablespoons of coconut flour, 3 tablespoons of tapioca flour, 2 large eggs, and 6 tablespoons of coconut milk. Mix until smooth to form the tortilla batter.

Step 2

Heat a non-stick skillet over medium heat and add a small amount of avocado oil to grease the pan.

Step 3

Pour about 1/4 cup of the tortilla batter into the skillet, spreading it out evenly to form a circle. Cook for 2-3 minutes until the bottom is firm, then flip and cook the other side for 1-2 minutes. Repeat with the remaining batter to make about 4 tortillas. Set aside.

Step 4

In another bowl, whisk the remaining 3 eggs with salt and black pepper. Set aside.

Step 5

In a large skillet over medium heat, add 1 tablespoon of avocado oil. Once hot, add diced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes or until the onions are translucent.

Step 6

Add the ground turkey to the skillet, breaking it apart with a spoon. Season with cumin, paprika, and a pinch of salt and pepper. Cook for 6-8 minutes until fully cooked.

Step 7

Lower the heat to medium-low and pour the whisked eggs over the cooked turkey mixture. Allow the eggs to cook undisturbed for about 2 minutes, then gently stir to scramble. Cook for another 2-3 minutes or until the eggs are fully set.

Step 8

Assemble the tacos by placing turkey-egg mixture onto each tortilla. Top with avocado slices and fresh cilantro.

Step 9

Serve the tacos with lime wedges on the side for added flavor.

Nutrition Facts

Serving size	(1320.8g)

Amount per serving	% Daily Value*
Calories	1806.6

Total Fat 111.6g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat g
Cholesterol 1252.0mg	0%
Sodium 3063.4mg	0%
Total Carbohydrate 87.5g	0%
Dietary Fiber 27.2g	0%
Total Sugars 20.3g
Protein 126.9g	0%

Vitamin D 200IU	0%
Calcium 266.0mg	0%
Iron 15.2mg	0%
Potassium 1895.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 27.3%

Carbs: 18.8%