Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes | Food Stuff
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Cooking tools:
- Spiralizer
- Skillet
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Whisk
- Spatula
- Measuring spoon
- Measuring cup
Ingredients
- 1 avocado, peeled, pitted, and sliced into 8 slivers
- 2 tablespoons chopped cilantro
- 4 corn tortillas (6”)
- 3 eggs, beaten
- 1 teaspoon minced jalapeno
- 1 lime, juiced
- 2 teaspoons olive oil
- 1 pinch paprika
- ¼ cup finely chopped white or red onion
- salt
- pepper
- 1 small to medium sweet potato, peeled, Blade D, noodles trimmed
- 1/3 cup seeded and chopped tomatoes
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