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Corn Pancake Breakfast Tacos
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Corn Pancake Breakfast Tacos
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Soft scrambled eggs and all of your favorite fixings are tucked into these soft corn pancake breakfast tacos.

Course: Breakfast
Cuisine: Mexican
Keyword: breakfast tacos, pancake tacos
Servings: 4 Servings
Calories: 175 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 4 corn pancakes
  • 2 eggs, scrambled
  • 1 avocado, diced
  • 1 roma tomato, diced
  • 1 scallion, thinly sliced
  • 1 ear corn, roasted or grilled
  • 1/2 cup cheddar cheese, shredded
  • kosher salt and pepper
  • hot sauce, if desired
Instructions

  1. Warm the corn pancakes in the microwave until soft and pliable.

  2. Pile eggs and a spoon of other ingredients on a warm pancake.

  3. Fold and eat like a taco.

Recipe Notes
  • It's the corn pancake shell that really makes these unique. When making the corn pancakes for breakfast, make extra and freeze them to have on hand for these breakfast tacos.
  • We love soft scrambled eggs in these, but a fried egg would also be delicious.
  • Play around and add your favorite toppings to these breakfast tacos. Sautéed green peppers and salsa would be tasty substitutes.
  • Be sure to gently warm the corn pancakes so they're soft and pliable as taco shells.
Nutrition Facts
Corn Pancake Breakfast Tacos
Amount Per Serving
Calories 175 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 97mg32%
Sodium 129mg6%
Potassium 325mg9%
Carbohydrates 6g2%
Fiber 4g17%
Sugar 1g1%
Protein 8g16%
Vitamin A 493IU10%
Vitamin C 8mg10%
Calcium 120mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.