“Delightful Gluten-Free Tex-Mex Brunch Tacos with Smoky Chipotle Crema”
This easy gluten-free Tex-Mex brunch taco recipe combines fluffy scrambled eggs with smoky chipotle crema for a mouthwatering and satisfying meal. Great for breakfast or brunch, this dish is perfect for those following a gluten-free diet.
Allergens
Eggs, Dairy (in the sour cream)
Ingredients
- 4 large gluten
- free tortillas 8 large eggs 1/2 cup shredded cheddar cheese 1/2 cup diced tomatoes 1/2 cup cooked chorizo sausage Salt and pepper, to taste 1/4 cup sour cream 1 tablespoon chopped chipotle peppers in adobo sauce 1 tablespoon fresh cilantro, finely chopped 1 lime, cut into wedges
Instructions
- Preheat a non stick skillet over medium heat. In a mixing bowl, whisk together the eggs, salt, and pepper. Pour the egg mixture into the preheated skillet and cook until set. Remove from heat and break the cooked egg into large chunks. To prepare the chipotle crema, combine sour cream, chopped chipotle peppers, and adobo sauce in a bowl. Mix well and season with salt and pepper to taste. Assemble tacos by placing two heaping spoonfuls of scrambled eggs on each tortilla. Add shredded cheese, diced tomatoes, and cooked chorizo. Top with a dollop of smoky chipotle crema. Garnish with fresh cilantro and lime wedges.
Chef’s Insight
Use high-quality gluten-free tortillas for the best taste and texture.
Notes
This recipe is easy to double or triple for larger gatherings.