Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes
Try this Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes recipe.
Try this Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes recipe.
- salt and pepper
- 3 eggs, beaten
- 2 tablespoons chopped cilantro
- 2 teaspoons olive oil
- 1 pinch paprika
- 1 small to medium sweet potato peeled, blade d, noodles trimmed
- 1/3 upseeded and chopped tomatoes
- 1/4 cup finely chopped white or red onion
- 1 lime, juiced
- 1 teaspoon minced jalapeno
- 4 corn tortillas (6â€)
- 1 avocado, peeled pitted and sliced into 8 slivers
- Carbohydrate 0.286343749996122 g
- Cholesterol 139.59 mg
- Fat 3.84625624909945 g
- Fiber 0.0166249997139192 g
- Protein 4.16039062499775 g
- Saturated Fat 1.10064812487571 g
- Serving Size 1 1 Serving (34g)
- Sodium 64.6935807291001 mg
- Sugar 0.269718750282203 g
- Trans Fat 0.566546874975426 g
- Calories 52 calories
Step-by-step
- 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.
Traditional morning tacos rely heavily on dense starches like fried potatoes or refried beans to anchor the protein, but spiralized sweet potato noodles introduce a vastly different structural element to the plate. Starch geometry alters how heat penetrates food, and thin strands of sweet potato cook in a fraction of the time required by standard cubes or wedges. Cutting the vegetable into fine filaments increases surface area, allowing natural sugars to caramelize rapidly in hot oil without requiring pre-boiling or steaming.
Mastering Kitchen Parallelism
Efficient execution depends on overlapping tasks rather than working sequentially through components. Heat a heavy skillet over medium-high heat until the oil shimmers before introducing the sweet potato strands, seasoning them immediately with salt, pepper, and paprika to draw out excess moisture and promote browning. While those soften over a seven-minute window, chop the fresh salsa ingredients and whisk the eggs in a separate bowl. Scramble the eggs only after the vegetables finish cooking, utilizing the residual heat from the pans to keep timing tightly synchronized. Warm the corn tortillas for thirty to sixty seconds per side in a dry skillet just before assembly, making them pliable enough to roll without cracking under the weight of the fillings.
Handling Extra Ingredients
Uncooked sweet potato noodles can be stored in an airtight container in the refrigerator for up to twenty-four hours before cooking, though oxidation may cause slight discoloration at the edges. Extra chopped tomatoes and onions should be strained through a fine-mesh sieve if saved for subsequent meals, preventing excess liquid from turning stored components soggy by the following day.
