Keto Breakfast Tacos with Spicy Ketchup
November 09, 2018
There’s just something about tacos. They’ve turned an otherwise humdrum and overlooked day of the week into an international hashtag: #tacotuesday. These portable, versatile, tasty finger foods are all you need to kickstart some fun.
But, if you’ve gone keto, you may feel left out of the party. Sure, you can tumble taco fillings atop the leaves of a sturdy green veggie like romaine, radicchio, or cabbage, but then your creation is missing the signature crispy crunch which makes tacos so crave-worthy. Luckily, the keto-friendly solution is easier than you think. Just forgo the grain-free taco shells and cheesy topping and turn shredded cheddar into a gorgeously lacy, salty, and slightly crisp delivery system.
These decadent yet keto-friendly breakfast tacos feature fluffy scrambled eggs, sugar-free bacon, bright pico de gallo, and fresh cilantro leaves nestled into gooey cheese shells. Spritz with fresh lime juice, serve with sliced avocado wedges, and slather with spicy ketchup sauce for a zesty flavor sensation that'll kick any party up a notch.
A perfect pairing for breakfast tacos, scrambled eggs, or anything else you might slather with hot sauce, Primal Kitchen Spicy Ketchup is a fiery twist on our bestselling Organic Unsweetened Ketchup. Spiced up with jalapeño, our full-bodied Spicy Ketchup is free of high fructose corn syrup, honey, dates, and other sweeteners.
Keto Breakfast Tacos with Spicy Ketchup Sauce
Pan-cooked shredded cheese is the savory secret to these decadent, keto-friendly breakfast tacos with crispy cheese shells. Serve them with a zesty sauce made with Primal Kitchen Spicy Ketchup for a dish the kiddos and adults will adore.
- 4 strips bacon
- 1 cup whole milk cheddar, jack cheese, or Mexican cheese blend, shredded
Primal Kitchen Avocado Oil Spray
1 teaspoon Primal Kitchen Avocado Oil
- 5 large eggs
1 Tablespoon whole milk
- ¼ teaspoon freshly ground black pepper
- 1 small avocado, pitted and cut into cubes
- Fresh cilantro
- Lime wedges
- 1 medium tomato, diced
- ¼ white onion, diced
- 1 teaspoon fresh lime juice
- ½ teaspoon salt
- 1 Tablespoon fresh cilantro, chopped
4 Tablespoons Primal Kitchen Spicy Ketchup
- 1 Tablespoon white vinegar
For the pico de gallo:
For the sauce:
Preheat oven to 400ºF.
Make the pico de gallo: Place diced tomato, white onion, fresh lime juice, chopped cilantro, and ¼ teaspoon salt into a bowl. Stir until well combined. Set aside.
Bake the bacon in the oven on a sheet pan at 400ºF for about 15 minutes or until crispy.
In a large skillet over medium heat, spray skillet with Primal Kitchen Avocado Oil Spray. Place ⅓ cup of the shredded cheese into the skillet, making a 5-inch-wide circle.
Melt the cheese until the edges become golden brown, about 3-4 minutes. Carefully flip the cheese with a spatula and allow to cook for 1 minute on the other side.
Place a rolling pin or a wooden spoon the width of your desired taco, wrapped with parchment paper, over a medium-sized mixing bowl. Gently remove the cheese round from the skillet with the spatula and drape it over the rolling pin.
Repeat cooking steps with the rest of the cheese until you’ve made 3 cheese rounds.
In the same skillet over medium-low heat, add a tablespoon of avocado oil.
In a large bowl, crack open eggs. Pour in milk and add ¼ teaspoon salt and pepper. Whisk until fully combined. Pour eggs in skillet and allow to cook, stirring frequently, for 2-3 minutes or until eggs are fully scrambled.
Place cheese taco shells onto a plate. Divide scrambled eggs evenly into 3 shells. Crumble bacon strips on top of eggs in each taco, and add tomato, avocado, and cilantro leaves. Spritz with lime wedges.
Make the sauce: Add 1/3 cup spicy ketchup and a tablespoon of white vinegar (or to taste) to a small bowl. Mix well, then serve with the tacos and enjoy!
- Serving Size
- 1 serving
- per serving
- 13 grams
- 34 grams
- 24 grams
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