Sometimes the best way to reset is with bold flavour. These grain-free tacos are stuffed with scrambled eggs, tangy kimchi, and a drizzle of creamy avocado dressing. The result is savoury, gut-friendly, and protein-rich―exactly what you want to carry you through a busy afternoon.
Never soggy!
Kimchi is naturally juicy; give it a quick squeeze or blot with a paper towel before topping your tacos to keep tortillas from going soggy.
This recipe was originally published in the January 2026 issue of alive magazine.
Kimchi Mid-Day Breakfast Tacos with Avocado Crema
Ingredients
- 4 grain-free or gluten-free tortillas
- 1 tsp (5 mL) sesame oil or extra-virgin olive oil
- 4 large organic eggs, lightly whisked
- 1 ripe avocado
- 1 Tbsp (15 mL) fresh lime juice
- 2 Tbsp (30 mL) Greek yogurt, or dairy-free alternative
- 1/8 tsp (0.5 mL) sea salt
- 1/2 cup (125 mL) roughly chopped kimchi, lightly blotted dry
- 1 green onion, sliced
Directions
01
In skillet or directly over low gas flame, warm tortillas and keep covered to stay soft.
02
In nonstick skillet, heat oil over medium. Add eggs and scramble gently until just set, about 3 to 4 minutes. Remove from heat immediately so they don’t overcook; they’ll continue to firm up off the heat.
03
For crema, in small bowl, use immersion blender to blend avocado, lime juice, yogurt, and salt until smooth and creamy.
04
Assemble tacos by filling tortillas with scrambled eggs, topping with kimchi and green onion and finishing with a drizzle of avocado crema.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
