Egg White Breakfast Tacos

Ingredients:

• 12 street taco size corn tortillas (4.5 inches)
• 16 egg whites
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1 teaspoon olive oil
• 1/2 cup crumbled cojita cheese
• 3/4 cup minced onions
• 1/3 cup cilantro, roughly chopped

Achiote Taco Sauce:

• 5 guajillo chilies, seeded
• 1 chili de arbol
• 5 garlic cloves
• 3/8 cup red wine vinegar
• 1/4 cup sugar
• 1 tablespoon Achiote Paste
• 2 tablespoons yellow onion
• 1/4 cup lime juice
• 1/4 teaspoon lime zest
• 2 tablespoons cilantro
• Sea salt and pepper, to taste

Instructions:

1. Prepare Onions and Cilantro:
   • In a small bowl, combine minced onions and roughly chopped cilantro. Mix well and set aside.
2. Prepare Egg Whites:
   • In a mixing bowl, combine egg whites, crumbled cojita cheese, sea salt, and pepper.
3. Cook Egg Mixture:
   • Heat olive oil in a large skillet over medium heat.
   • Add the egg mixture to the skillet and cook, stirring frequently, until the egg whites are fully cooked through.
4. Prepare Achiote Taco Sauce:
   • In a blender, combine guajillo chilies, chili de arbol, garlic cloves, red wine vinegar, sugar, Achiote Paste, yellow onion, lime juice, lime zest, cilantro, sea salt, and pepper.
   • Blend until ingredients are minced and well combined.
   • Marinate the sauce in the refrigerator for at least 1 hour before serving.
5. Assemble Tacos:
   • Heat the corn tortillas in a small amount of oil until warmed and slightly charred.
   • Stack two tortillas together for each taco.
   • Top each taco with approximately 2/3 cup of the cooked egg whites.
   • Drizzle each taco with achiote taco sauce (about 2 lines).
   • Sprinkle with the onions and cilantro mixture.
6. Serve:
   • Serve the Egg White Breakfast Tacos immediately.

Enjoy your deliciously-healthy Egg White Breakfast Tacos to kickstart your day!