Paleo Breakfast Tacos

It is so easy to get caught up in the everyday happenings of life and forget about the rest of the world. Last week I visited the Houston area and my bubble was popped, if only for a few days. The minute I stepped off the plane, I slipped on my Dorothy shoes: “We’re not in Boulder anymore, Toto!” 

Where ever I go, I am an observer. This is never more true than when I’m in a new place. I enjoy sitting back and watching things happen; staring out the window of a car can mesmerize me. Some people would call me a Wall Flower because of my tendency to stand back while the action drones on, but that’s not how I feel. It’s more than just observing: it’s learning. I’m staring out the window because I am searching for clues that tell me something more about a place. I’m watching everyone else because I want to know what they know. Texas, while only a short plane-jump away from Colorado, provided me with one of these experiences.  

Every Texan—at least every Texan that I talked to last week- will also tell you that Texans love Mexican food. In only a few short days, I heard the words “Breakfast Tacos” more times that I usually do in a month. Do you know what that does to me? It makes me want a plate platter of breakfast tacos. 

I’m not huge on buying souvenirs, but I love bringing recipes home with me. Without fail, I always arrive home from a trip with a new recipe or the inspiration to develop one. Whatever it is, the dish forever reminds me of my trip. That dish becomes my souvenir, allowing me to conjure back memories through flavor. I think these Barbecue Breakfast Tacos will always remind me a bit of Texas: with big flavor, they bring a bit of Texas back with every bite. 

Paleo Breakfast Tacos

Paleo Tortillas from Make it Paleo II cookbook

2 eggs

1 teaspoon coconut oil

1/4 cup non-dairy milk of choice

Salt & Pepper to taste

Chipotle Cilantro Salsa (recipe below)

Avocado, diced

Optional: shredded cheese 


1. Prepare the tortillas, and salsa, shred the cheese, and dice the avocados.

2. Whisk together the eggs and milk. Add a pinch of salt and a few cracks of freshly ground pepper. 

3. Heat a teaspoon of coconut oil in a small skillet. Once the oil is melted, swirl it around the pan to coat the surface. Place the pan back on the stove and pour the egg mixture in. Let the eggs cook for about 30 seconds, and then stir. Continue to cook the eggs, stirring occasionally, until they are cooked to your tastes. Add additional salt and pepper if necessary. 

4. Serve the eggs over tortillas and topped first with shredded cheese and then with salsa and avocados. 


Chipotle-Cilantro Salsa

6 roma tomatoes

1 small jalapeño, seeded

2 cloves garlic

1/4 cup cilantro leaves

1 tablespoon lime juice

Salt and Pepper

1 canned chipotle pepper 


1. In a blender, combine half of the tomatoes along with the lime, garlic, cilantro, jalapeño, and chipotle pepper. 

2. For a chunkier salsa, finely dice the remaining tomatoes and fold them into the mixture. For a saucy salsa, add them in to the blender and puree. 

3. Add salt and pepper to taste.