45 min serves 1-2

Breakfast Tacos

Who doesn’t want tacos for breakfast (and lunch and dinner…)? These amaze with robust ribeye steak and your favorite toppings.
Gluten-Free Keto Paleo

PREP: 10 min. ACTIVE: 25 min. PASSIVE: 10 min. DIFFICULTY Medium


  • 1 Pre Ribeye steak
  • 4 eggs
  • 1 small bundle of cilantro (minced)
  • 1 serrano pepper (minced)
  • 2 cloves of garlic (minced)
  • 1 lime
  • 1/2 cup olive oil
  • 1/2 small red onion (sliced thinly)
  • 1/2 tsp. salt
  • black pepper (freshly ground)
  • unsalted butter
  • 4 corn tortillas


  1. Season steak on both sides with salt & pepper, then pan sear to desired doneness. After steak has rested for about 5 minutes, cut into cubes.
  2. Melt dab of butter in pan, and fry eggs to preferred style. Remove from heat when done.
  3. Combine cilantro, serrano, garlic, lime juice, and olive oil in bowl to make chimichurri sauce.
  4. Toast each tortilla over an open flame on stove for 3-5 seconds on each side.
  5. Top each tortilla with steak, eggs, chimichurri sauce and any other toppings of your choice.
  6. Enjoy!

To make this we used

Ribeye Steak


Amount per 100g