Huevos con Pollo Picante Breakfast Tacos

Zesty ground chicken spiced with paprika and diced serrano peppers, scrambled with protein-rich eggs and served in warm corn tortillas.

• Prep: 5 min
• Cook: 10 min
• Total: 15 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.38/serving

Dietary

• High-Protein
• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Low-Sugar

Tags

• sauté
• quick
• spicy
• smoky
• comfort food

Ingredients

• 1 tablespoon olive oil
• 0.5 pound ground chicken (lean)
• 0.5 yellow onion (medium, finely diced)
• 1 serrano pepper (medium, seeded, minced)
• 1 Roma tomato (medium, diced)
• 1 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 3 eggs (large)
• 0.5 cup liquid egg whites
• 4 corn tortillas

Instructions

1. Heat olive oil in a nonstick skillet over medium-high heat. Add ground chicken, yellow onion, serrano pepper, and Roma tomato.
2. Add smoked paprika, garlic powder, 1/4 teaspoon salt, and black pepper. Sauté for 4 minutes, crumbling the chicken until fully cooked and moisture has evaporated.
3. In a medium bowl, whisk together eggs, liquid egg whites, and remaining 1/4 teaspoon salt. Pour directly into the skillet over the chicken mixture.
4. Lower heat to medium and gently stir for 2 minutes until eggs are softly scrambled and combined with the spiced chicken.
5. Warm corn tortillas in a skillet for 30 seconds per side. Spoon the egg and chicken scramble evenly into the tortillas and serve immediately.

Notes

Adjust heat by removing the seeds and ribs of the serrano pepper for a milder dish or leaving them in for extra spice.

Nutrition (per serving)

• Calories: 512
• Protein: 40 g
• Carbohydrates: 31.6 g
• Fat: 22.5 g
• Fiber: 1.2 g
• Sodium: 896 mg
• Saturated Fat: 5.2 g
• Sugar: 3 g
• Cholesterol: 353 mg