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Spring Onion Breakfast Tacos with Mango Habanero Salsa

Sandi Gaertner
Easy spring onion breakfast taco recipe.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 6 tacos
Calories 235 kcal


  • 4-6 eggs depending on how many tacos you want to make
  • 1 large spring onion
  • 1 tablespoon olive oil
  • 2 tablespoons fresh chopped cilantro
  • Mexican shredded cheese blend
  • LA VICTORIA® Mango and Habanero Salsa
  • 4-6 Corn tortillas


  • In a frying pan, add olive oil and heat on medium temperature.
  • In a small bowl, add eggs and scramble to mix.
  • Add onion and saute for 3-4 minutes, stirring occasionally.
  • Add cilantro and egg.
  • Stir while they are cooking.
  • While the scrambled eggs are cooking, heat the corn tortillas for 25 seconds in the microwave.
  • Add egg to each tortilla.
  • Add shredded cheese to each taco.
  • Top with LA VICTORIA® Mango and Habanero Salsa.
  • Sprinkle fresh cilantro on top.
  • Serve warm.


Serving: 1gCalories: 235kcalCarbohydrates: 24gProtein: 11gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 195mgSodium: 238mgFiber: 3gSugar: 9g
Keyword gluten free breakfast tacos, onion breakfast tacos
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