I love tacos, though my usual vegan version is a little different to the standard fare.
Soft corn tortillas are my go-to when making tacos, rather than the crunchy shells. Good tortilla contain just corn and salt and are the perfect gluten-free vehicle for savoury ingredients.
With a few leftover tortilla in need of using up, I serendipitously hit upon what I think is the perfect (non-vegan) brunch taco.
If you’re vegan skip this recipe and go straight to Anna Jone’s amazing black bean and tofu scramble breakfast tortilla!
Eggs scrambled your way (I just mix eggs with a dash of water and salt, sometimes scrambled with sauteed red onion or sun-dried tomato)
Avocado, sliced with a sprinkle of lemon or lime juice
Smoked salmon (omit for a vego version, try sun-dried tomatoes instead)
Prepare your ingredients. Heat tortillas, according to the manufacturer’s instructions.
Assemble. Eat. Repeat!
This recipe is gluten-free and dairy free. Check out hundreds of healthy recipes in the archive.