Green Goddess Breakfast Tacos {gluten-free}

green goddess taco3

We love tacos. Being from Southern California and Arizona, it just kind of makes sense.

But a taco, to us, is kind of like a blank canvas. You can pretty much throw anything together and wrap it in a toasted corn tortilla and it’s going to taste amazing!

Now, a breakfast taco can be as easy as scrambling some eggs, and topping it with some pico de gallo, avocado, and fresh cotija cheese.

But that’s just so…been there, done that. We need a breakfast taco that packs a punch of flavor and doesn’t taste like any breakfast taco we’ve had before. Plus it has to pack in a ton of veggies. You need to get your smart carbs and fiber to go along with your protein (eggs).

And while we’re on the subject of eggs, do you prefer whole eggs or egg whites? Yes, eating whole eggs have been given the green light by the food police, so if that’s how you like your eggs, then enjoy them. You’ll be getting a nice dose of the phytochemicals lutein and zeaxanthin, which are great for protecting your eyes from macular degeneration.

But, for those of you who prefer the taste of egg whites, there’s no shame in kicking the yolks to the curb. You can make up the healthy fat with some luscious avocado.

Our new favorite breakfast taco is called the Green Goddess taco because it is filled with three types of green veggies, is topped with a rockin’ salsa verde, and finished off with some creamy avocado. Yes, there’s plenty of green happening here in flavor town.

Green Goddess Breakfast Tacos {gluten-free, dairy-free}

Yield: 2 tacos

Serving Size: 1 taco

Calories per serving: 157

Fat per serving: 6.5 (g)

Carbs per serving: 17.5 (g)

Protein per serving: 12.2 (g)

Fiber per serving: 4.7 (g)

Green Goddess Breakfast Tacos {gluten-free, dairy-free}


  • 3 eggs or 4 egg whites, whisked
  • 2 green onions, chopped
  • 1/4 cup zucchini, chopped
  • 1 cup baby spinach
  • 2 corn tortillas
  • 1 Tbs. cotija cheese (can sub parmesan cheese)
  • 2 Tbs. salsa verde (we like the one from Trader Joe's)
  • 1/2 small avocado


  1. Coat a nonstick pan with olive oil cooking spray and place over medium-high heat. When hot, add the green onions and zucchini. Let saute 3-4 minutes. Add the spinach and cook an additional minute. Add the eggs and let the bottom set. Flip over and let other side set.
  2. Heat the tortillas over an open flame to get a little char on them. Fill each tortilla with half of the egg mixture, followed by the salsa verde, cotija cheese, and avocado.
Recipe Management Powered by Zip Recipes Plugin

This entry was posted in Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *