Grilled Vegetable Breakfast Tacos
Tacos are perfect any time of the day! These breakfast tacos are topped with grilled vegetables and roasted garlic cashew sauce.
Servings 6 tacos
Calories 288kcal
Ingredients
Vegetable Tacos
- 5 cups sliced zucchini and squash
- 6 cherry tomatoes sliced
- ¼ cup chopped leeks
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes
- ½ cup salsa
- 6 eggs
- ¼ cup almond milk
- 6 corn tortillas
Roasted Garlic Cashew Sauce
- ½ cup garlic cloves
- ½ cup raw cashews
- ¾ cup water
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice or juice of 1 lemon
Instructions
Vegetable Tacos
- Mix zucchini/squash with olive oil, salt, pepper and red pepper in bowl. Place on grill, and grill for 3 minutes on each side, or until zucchini is semi tender.
- Whisk 6 eggs and almond milk together in a bowl. Add to non stick pan, and scramble eggs on medium low heat.
- Slice tomatoes and leeks
- Place corn tortillas on grill for a few second to heat them after you have removed vegetables.
- Build your taco: corn tortilla, scrambled eggs, grilled vegetables, fresh tomatoes, leeks- top with roasted garlic cashew sauce and salsa.
Roasted Garlic Cashew Sauce
- Mix olive oil, salt and pepper in bowl with garlic cloves. Reserve oil and add to blender when you blend the sauce.
- Place garlic cloves on the grill, and heat until they are tender, and have toasted grill marks. Watch carefully--garlic cloves burn easily!
- Add roasted garlic, cashews, water, lemon juice (any remaining olive oil) to high speed blender. Blend until smooth and add extra water if needed.
