Kale Avocado Chimichurri Breakfast Tacos are perfect any time of the day! Fluffy scrambled eggs are topped with a super simple kale and avocado chimichurri sauce for a totally unforgettable breakfast, brunch, or dinner! Use gluten free tortillas for a completely gluten free meal.
Is there seriously anything better than fluffy scrambled eggs eaten inside of a taco?! Like, why don’t I do this more often?!
These Kale Avocado Chimichurri Breakfast Tacos have been on my mind for weeks. For the last couple years, I’ve been making Jessica Merchant’s breakfast tacos for dinner in the summertime. Yet another lightning-fast weeknight dinner or weekend brunch!
Of course, I’ve also been loving chimichurri (seen again here and here)! And then I was in this dilemma where I really wanted to put kale inside the tacos. So I compromised and made the chimichurri sauce with kale and avocado! The best combination ever!
Normally, chimichurri uses parsley, but I just swapped it out for fresh lacinato kale. So good. You have to do it.
All in all, these Avocado Chimichurri Breakfast Tacos take about 15 minutes start to finish. That’s assuming that you’ve done some prep work beforehand – chopped the cilantro and sliced the jalapeno and green onions. These 15-minute meals are so amazing because they leave you with all this time on your hands to do the things you really want to do! Lately, for me, that’s been the world of self-discovery.
I’ve also incorporated meditation, and this time around, it’s actually stuck with me. Every morning, I leaving the gym just a few minutes earlier to take 5 minutes of meditation for myself. It isn’t much, and I’m hoping to build the practice, but just that 5 minutes has been so critical to a positive day. After those 5 minutes, I’ve been journaling a little bit. I have this lovely notebook I picked up at Target (duh, where else?) that was calling my name. I journal what I’m feeling and thinking that day, what my intuition is telling me, a mantra for the day, and 4 things I’m grateful for.
I can’t tell you how much positive energy this has added to my day! I will admit that I often err on the side of pessimism and am still working on converting my negative thoughts into positive ones. But even just that 5 minutes of meditation, podcasts on the way to and from work, and journaling every morning has added so much good to my life. It’s keeping me well in more ways than I could have imagined.
Much of this I would consider self-care or self-love, which I’ve really been focusing on in the last few weeks. We live in 2018 where self-care is all the rage and everyone is pushing their products aimed at women who who are longing to find themselves through self-care; it’s really been monetized as an industry. But really, self-care can be so simple. It doesn’t have to mean expensive yoga retreats, products, lotions, and the like (and if that’s your way of self-care, by no means am I bashing that!); it’s finding things that bring your soul joy. It can be as simple as a notebook and a pen and 30 minutes to yourself, your favorite candle and a cozy blanket, and eating chocolate for breakfast. Sophie at Wholehearted Eats published this amazing article on the act of self-love instead of calling it self-care. Highly, highly recommend reading through it!
Self-love is a spiritual practice. It’s connecting with yourself, your soul self, in a way that makes you feel grounded and centered. It’s creating an experience that connects you to you. We could spend thousands of dollars on experiences and material things in the name of “self-care”, but at the end of the day, you are still a soul that needs to be cared for. On the opposite end of the spectrum, we must take the time to actually practice some self-love! I meet way too many people who are chronically stressed and don’t know the first thing about caring for themselves and connecting with their own souls. Don’t let that be you either!
For me, this right here is self-love: sitting at my laptop with a giant bowl of sweet potatoes and peanut butter, in my PJs, wrapped up in a blanket, and listening to the rain outside. It feels peaceful, and like home.
What’s keeping you well?
Anyway, I could go on for ages. But back to tacos. Because indeed, it is Taco Tuesday!
You guys have also told me that you’re looking for more recipes that are FAST, fresh, and healthy. And these Kale Avocado Chimichurri Breakfast Tacos are all of those things!
These scrambled eggs are perfectly fluffy thanks to a trick I learned from an old friend. The trick is two-fold: constantly push your eggs toward the center of the pan and remove them to a bowl while they’re still slightly undercooked and runny. They’ll continue to cook in the bowl, giving you perfect eggs every time.
Now onto the sauce!
These Kale Avocado Chimichurri Breakfast Tacos are definitely not complete without the creamy chimichurri sauce! You only need a handful of ingredients and a food processor or blender. It’s seriously SO good! I can see this sauce being used on everything from grilled veggies to poultry and salmon! Or as a salad dressing! It’s just perfect.
Dress up your tacos however you’d like! Other topping options could include
- sliced radishes
- sliced red onion
- salsa or pico de gallo
- crumbled turkey bacon (!!)
- chorizo sausage
Celebrate breakfast like none other!
** Leave me a comment and let me know what’s keeping YOU well lately! XO
Pin these Kale Avocado Chimichurri Breakfast Tacos for later!
Breakfast tacos for any meal of the day! Topped with a fresh avocado chimichurri, nothing beats these tacos!
- 2 tsp olive oil
- 6 large eggs*
- 2 Tbsp plant-based milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 12 whole wheat tortillas (or almond flour or corn tortillas)
- 1 c. cherry tomatoes, halved
- 1/2 c. queso fresco (or feta cheese), crumbled
- 4 green onions, chopped
- 1 jalapeno, seeded and sliced
- 1 avocado, sliced
- 1 c. kale, packed
- 1/2 c. fresh cilantro, packed
- 1/4 c. olive oil
- 2-4 Tbsp water, as needed to thin
- Juice of 1 lime
- 1/4 large avocado
- 1 clove garlic
- 1/2 tsp salt
Heat a large nonstick skillet over medium heat and add the olive oil. In a separate bowl, whisk the eggs and milk together until combined. Season with salt and pepper; whisk again. Pour the eggs into the hot pan. Allow to cook for 1 minute, then begin to push the eggs toward the center of the pan with a spatula. Continue to push the eggs toward the middle as they cook.
When the eggs are mostly cooked, but still runny, remove from heat and pour the eggs into a bowl. Stir, as the eggs will continue to cook.
To make the chimichurri, place all ingredients into a blender, beginning with 2 Tbsp water and adding more as needed to thin. Blend until creamy and smooth.
Serve the tacos inside warm tortillas with cherry tomatoes, queso fresco (or feta cheese), jalapeno, green onions, and sliced avocado. Spoon chimichurri on top.
*For a lower fat option, scramble 3 whole eggs with 6 egg whites. You may not use all the chimichurri sauce.
Nutrition Information per 2 tacos (using all the chimichurri):
Calories: 560 Protein: 16g Carbs: 36g Fat: 36g Fiber: 6g