Chicken and Monterey Jack Breakfast Tacos
Warm corn tortillas filled with seasoned chicken, scrambled egg, cheese, and cilantro.
- Calories
- 485
- Protein
- 36g
- Carbs
- 36g
- Fat
- 21g
Per serving
Ingredients
For 4 servings · 18 min total
- cooked chicken breastshredded10 oz
- egg4
- corn tortilla12
- shredded monterey jack cheese3 oz
- onionfinely diced1/4 lb
- cilantrochopped1/3
- light olive oil4 tsp
- cumin1/2 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Finely dice the onion and chop the cilantro.
- Warm the light olive oil in a skillet over medium heat. Add the onion, cumin, kosher salt, and black pepper and cook for 2-3 minutes, until softened.
- Add the shredded chicken and cook for 2-3 minutes, until heated through. Transfer it to a plate and wash the skillet, knife, cutting board, and your hands with soap and water before handling the egg.
- Beat the egg with a pinch of kosher salt and black pepper. Cook it in the skillet over medium-low heat, stirring gently, until set and the center reaches 160F (71C).
- Warm the corn tortillas for 30-45 seconds per side. Fill them with the egg, chicken, cheese, and cilantro, allowing the cheese to soften from the heat.
3 free recipes, every Friday
Ember picks his favorites from the week’s real meal plans. One email, Fridays only, unsubscribe anytime.
Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.