Paleo Breakfast Tacos!

Ingredients

1 recipe Paleo Tortillas
1 recipe Spicy Cheese Sauce (1 1/4 cups):
• 3/4 cup unsweetened coconut milk
• 2 tablespoons nutritional yeast, for a cheese flavor
• 3 tablespoons lemon juice
• 1 small clove garlic, crushed or chopped
• 3/8 teaspoon salt, or to taste
• Black pepper to taste
• 3/4 teaspoon ground mustard
• 1/4 cup coconut butter
• 1/2 medium carrot, finely grated, preferably micro-planed, for a gorgeous cheddar cheese color!
• 1 tablespoon coconut oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili power, optional, this contains nightshades.
Tomato Salsa (Optional, contains nightshades):
• 6 medium tomatoes, about 775 grams (Fresh is way better than canned.)
• 1/2 onion, coarsely chopped
• 2 garlic cloves, in large chunks
• 1/2 teaspoon unprocessed salt
• 1 teaspoon chili powder, optional, contains nightshades.
• 1/2 teaspoon ground cumin
Taco fillings:
• Handful fresh greens (I used baby arugula)
• 1 grated carrot
• 12 ounces natural sausage or chorizo. (I used Mulay’s sausage which has no nitrites, MSG, sugar, or soy)
• 6 large eggs (See The Best Eggs are Pasture-raised Organic)
• 1 tablespoon olive or coconut oil
• Handful chopped cilantro
Top with:
• Paleo Sour Cream, optional (this easy recipe is coming soon)

Instructions

1. Make one recipe of Paleo Tortillas. If you’re serving 4 persons 2 tacos each, divide the dough into 8 sections, press, and cook. If you want the tortillas to be folded, then bake them at 400 degrees in an upside-down cupcake pan and bake for 10 minutes (See photo). Or you can make your tacos flat.
Tomato Salsa (Optional, contains nightshades):
2. Add to a food processor: tomatoes, green onions, garlic, salt, chili powder, and ground cumin. Pulse briefly until tomatoes are in pieces, without turning them into mush. Pour into a serving bowl. Season to taste.
Spicy Cheese Sauce:
3. In a small blender, add: coconut milk, nutritional yeast, lemon juice, garlic, salt, pepper, mustard, coconut butter, grated carrot, coconut oil, cumin, and chili powder, if using. Blend until smooth and creamy. Pour into a serving pitcher and keep it at room temperature. (Not in the refrigerator, as it will harden like butter.)
Cook the eggs:
4. Crack the eggs into a bowl. Whisk until fluffy. Add salt and pepper. Add 1 tablespoon coconut or olive oil to a frying pan, and scramble the eggs.
Cook the Sausage (Optional):
5. Fry the sausage in a pan. Or you can mix sausage and eggs together. Yum!
Assemble Tacos:
6. Get out individual serving plates, or one large platter, or arrange your fillings buffet-style. Assemble the tacos any way you like. I layered mine like this: Tortilla, greens, grated carrot, sausage, scrambled eggs, chopped cilantro. Tomato salsa would be next, if you're using it. Drizzle Spicy Cheese Sauce over everything. I'll say it again - ¡Ay, caramba!