Craving a luxurious breakfast bursting with delightful flavours to energise your day and awaken your taste buds? Search no more! Brimming with umami-rich ingredients and an array of enticing textures, these tacos are guaranteed to prepare you for the exciting day that lies ahead.
EAT NOURISH Magazine
Yes, breakfast tacos are a thing! And you can make them to suit a number of chemo side-effects...
For sore mouth: Leave out any chilli type ingredients. Cook bacon so it is still soft, not crispy.
For dry mouth & throat: Swap the soft taco wraps for a big lettuce cup. The water content in the lettuce will aid moisture in the mouth and will require much less saliva.
For loss of taste: Use crunchy or hard taco shells for a bit of added texture. Don't skimp on the parmesan and bacon as these are umami-rich ingredients and will help with detecting flavour in the food. Add chilli for a bit of bite in the mouth.
For metallic taste: Leave out the bacon. Try adding a bit of friend or grilled tofu.
For difficulty chewing & swallowing: Again, swap out the soft taco wrap of a big lettuce cup. Ensure ingredients are at a consistency that suit your swallowing abilities.
- 4 eggs, scrambled
- 100g pouch red kidney beans Sriracha to taste
- 1⁄2 tsp ground cumin
- 1⁄2 tsp smokey paprika
- 1⁄4 - 1⁄3 cup tomato relish
- 1⁄2 avocado, diced
- Pickled jalapeño, chopped Coriander, chopped
- 1 lime, cut into wedges
- Soft mini tortillas or wraps
Whisk eggs with a little milk or water in a small bowl. Add to a frying pan over a medium low heat. Move the eggs from the outside of the pan into the middle with a spatula to form light and fluffy scrambled eggs.
Meanwhile, add the kidney beans to a small frying pan over a medium heat and press with the back of a fork to mince a little. Add the cumin and paprika and cook for 2 minutes. Add the sriracha and tomato relish and warm through.
To assemble: Spoon a little scrambled eggs onto the middle of a mini tortilla. Spoon some kidney bean mixture on top followed by avocado, jalapeño, coriander and cheese. Squeeze lime juice on top.
- EAT NOURISH Magazine