Ingredients:
Chili-Lime Yogurt Sauce*
3/4 cup plain 2% fat Greek yogurt
1 1/2 teaspoons lime juice
1/4 teaspoon chili powder
1/4 teaspoon sea salt
Egg Scramble Soft Tacos
6 soft taco-size flour tortillas of tortillas of choice (about 7-inches diameter)
1 ounce fresh baby spinach (1 packed cup)
1 tablespoon extra-virgin olive oil
8 large eggs
1/2 teaspoon sea salt, divided
1 scallion, green and white parts, thinly sliced
2 tablespoons packed chopped fresh cilantro
2 plum (roma) tomatoes, diced
1 avocado, seeded, quartered, peeled, and diced
1 lime, cut into wedges
1 tablespoon pepitas (pumpkin seeds)
Optional toppings: Jalapenos, Monterey Jack cheese, salsa or pico de gallo
Instructions:
1. In a small bowl, stir together all Chili-Lime Yogurt Sauce ingredients. Set aside.
2. Lay out the tortillas on a clean kitchen surface and top with the spinach.
3. In a medium bowl, whisk together the eggs and 1/4 teaspoon of salt.
4. Heat the olive oil in a large stick-resistant skillet over medium-low heat. Add the eggs
and fold/gently stir just until eggs are no longer runny, yet still moist. Remove from
heat, stir in the scallion and cilantro, and spoon onto the spinach-topped tortillas.
5. Top each with the tomatoes and avocado; squirt with lime juice; and sprinkle with
remaining 1/4 teaspoon salt. Then dollop with desired amount of the Chili-Lime
Yogurt Sauce and sprinkle with the pepitas. Serve with optional toppings of choice
on the side, if desired. (Hint: All toppings can be served taco bar style.)
*You will likely have extra Chili-Lime Yogurt Sauce. Enjoy it on various dishes, like baked
potatoes or sweet potatoes, or other Mexican-inspired cuisine. Keep it chilled in the
fridge for up to one week.
Serves: 3
Protein: 32g
Calories: 678