October 4 is National Taco Day and in honor of this day, we are providing you with an anti-inflammatory breakfast version of this Mexican treat. This recipe may not be tacos but you will definitely get some anti-inflammatory Mexican goodness for the day! You will be able to eat “tacos” for breakfast to satisfy this cultural snack craving.
According to NationalDayCalendar.com the history of tacos predates the arrival of Europeans in Mexico but National Taco Day began in 2009. Anthropological evidence shows the native people living in the lake region of the Valley of Mexico ate tacos filled with small fish. At the time of the Spanish conquistadors, Bernal Diaz del Castillo, documented the first taco feast enjoyed by Europeans. Hernan Cortes arranged this meal for his captains in Coyoacan. It is unclear why the Spanish used the word taco to describe this native food. One suggested origin is the word ataco, meaning stuff or to stuff.
A little piece of taco trivia: In 1964, Roberto L. Gomez established The National Taco Council. The council sent a 55-pound taco to President Johnson in 1967.
Today, tacos go beyond delicious. Many are filled with lean meats and vegetables. Grilled fish and shrimp tacos add a whole other profile. People eat taco pizza, veggie tacos, slow cooker pork tacos. The list is endless.
We are going to satisfy your craving for tacos by providing you with an anti-inflammatory version of this delicious Mexican treat that comes straight from The Official Anti-Inflammatory Diet Masterclass.
Mexican Breakfast Skillet
Ingredients
- 2 Tbsp olive oil
- 1 large sweet potato cut into cubes
- 1 tsp cumin
- 1 tsp chili powder
- ½ lb spicy breakfast sausage
- ½ colored bell pepper chopped
- Red pepper flakes to taste
- 6 eggs
- 1 avocado peeled, pitted and chopped
Instructions
- Heat olive oil in a medium skillet. Add sweet potatoes and cook, stirring occasionally, until soft. Once cooked through, sprinkle sweet potatoes with cumin and chili powder and toss to coat.
- Meanwhile, in a second skillet, cook breakfast sausage, chopping as you cook. Once cooked through, remove sausage, retaining grease. Add sausage to sweet potato skillet with bell pepper and red pepper flakes if desired. Cook on low heat until bell peppers are cooked to desired tenderness.
- Fry eggs to your liking in grease from sausage, adding salt and pepper to taste.
- Divide sweet potato and sausage among plates, topping with eggs and avocado.
Notes
- If you prefer scrambled or poached eggs, cook eggs as you like and serve as stated in the recipe.
- Top meal with homemade salsa (or no added sugar) if you like to start your day with a kick.
If you’re still hungry for more Mexican goodness, don’t forget about our posts on National Taco Day and National Burrito Day – you will find anti-inflammatory recipes for a Mexican Burrito Bowl, Taco Salad, Homemade Guacamole and more.
Want more free anti-inflammatory recipes, downloadable resources and efficiency tips and tricks from a professional chef? Of course, you do! Click here for the secret sauce!
