Mexican Gluten-Free Brunch Tacos with Spicy Mango Salsa – A Cinematic Culinary Experience

Allergens

Eggs, Dairy (optional)

Ingredients

• 6 gluten
• free tortillas
• 8 large eggs
• 1/2 cup milk (dairy or non
• dairy)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 ripe mango, diced
• 1 jalapeno, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 teaspoon ground cumin

Instructions

1. In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.
2. Heat 1 tablespoon of olive oil in a non stick skillet over medium heat. Pour in the egg mixture and cook, stirring occasionally, until scrambled and cooked through. Remove from heat and set aside.
3. In another bowl, combine mango, jalapeno, cilantro, lime juice, and ground cumin. Mix well and let sit for 10 minutes to allow flavors to blend.
4. Warm the gluten free tortillas in a dry skillet or microwave for 15 seconds.
5. Assemble tacos by placing a generous scoop of scrambled eggs onto each tortilla, followed by a spoonful of mango salsa, a few cherry tomato halves, and avocado slices.
6. Serve immediately and enjoy!

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable culinary experience that will transport you to a sunny Mexican brunch spot.

Notes

Use ripe but firm mangoes and avocados for the best texture.