Green Chile and Egg Breakfast Tacos

Step 1

Add Greek yogurt, lime zest, lime juice, green chiles, cilantro, honey, cumin, garlic powder, salt, and pepper to a blender.

Step 2

Blend until smooth and creamy.

Step 3

Transfer to a small bowl, cover, and refrigerate until ready to serve.

Step 4

In a medium bowl, whisk together eggs, egg white, milk, green chiles, salt, black pepper, and hot sauce until fully combined.

Step 5

Heat a nonstick skillet over medium-low heat and lightly coat with cooking spray or oil.

Step 6

Pour the egg mixture into the skillet and gently stir with a rubber spatula, continuously folding the eggs until they are cooked to your preferred consistency.

Step 7

Remove from heat and stir in shredded cheese until melted.

Step 8

Heat the corn tortillas in a dry skillet for 30 seconds per side, or until pliable. Alternatively, wrap them in a damp paper towel and microwave for 20–30 seconds.

Step 9

Divide the egg filling evenly between the 4 tortillas.

Step 10

Drizzle with cilantro lime crema and sprinkle with extra cheese if desired.

Step 11

Serve immediately.