Recipes

Egg Tacos

Try this meat-free alternative to beef tacos. Chopped hard-cooked eggs seasoned with taco mix form the filling within a flour or corn tortilla. This recipe still highlights the tacos’ quintessential combination of shredded cheese, lettuce, salsa and sour cream.

Serves:
8
Prep Time:
15 min
Cook Time:
3 min

Ingredients

Nutrition Facts
  • 8 tortillas (corn or flour)
  • 8 hard-cooked eggs, peeled and chopped
  • 1 cup (250 mL) no salt or salt reduced cream style corn
  • 2 tsp (10 mL) taco seasoning mix
  • 1 cup (250 mL) shredded light Cheddar cheese, divided
  • 1 1/2 cups (375 mL) shredded lettuce
  • 8 tbsp (120 mL) taco sauce
  • 8 tbsp (120 mL) sour cream (optional)

Instructions

  1. Warm taco shells according to package directions.
  2. Meanwhile, combine eggs, corn and taco seasoning mix in medium saucepan. Cook over medium heat, stir gently, until heated, about 3 minutes. Remove from heat. Stir in 1/2 cup (125 mL) cheese.
  3. Fill each taco shell with about 1/3 cup (75 mL) egg mixture. Garnish each with 3 tbsp (45 mL) lettuce, 1 tbsp (15 mL) taco sauce, 1 tbsp (15 mL) sour cream, if desired, and 1 tbsp (15 mL) cheese.

Notes

To make your own taco seasoning mix: Combine 1 tbsp (15 mL) all-purpose flour, 1 tsp (5 mL) chili powder, 1 tsp (5 mL) paprika, 3/4 tsp (4 mL) salt, 3/4 tsp (4 mL) dried minced onion, 1/2 tsp (2 mL) ground cumin, 1/4 tsp (1 mL) each cayenne pepper, 1/4 tsp (1 mL) garlic powder, 1/4 tsp (1 mL) sugar, and 1/8 tsp (0.5 mL) ground pepper.