These dulse breakfast tacos are a quick, easy, and healthy meal you can have any time of the day. They are also naturally gluten-free if you use corn tortillas. I typically make them for breakfast or dinner twice a week!
Jump to: Story | What is it? | Benefits | Nutrient Density | Tips | Variations | Similar Recipes
The Story Behind These Dulse Breakfast Tacos
I read that dulse was a suitable replacement for bacon long ago. I can’t discern whether this is true because I never had bacon growing up in a Muslim family. However, I was looking to develop a vegetarian breakfast taco recipe that included fresh greens, ripe avocado, and soft scrambled eggs. I put these together in my favorite sprouted corn tortillas, and while it was terrific, each bite was missing something. Something crunchy and crispy in texture and something umami and salty in flavor.
Since you find bacon in a typical American breakfast platter, I knew Googling plant-based alternatives to bacon would return many faux meat products. If you guessed it, based on the types of recipes I develop for this blog- I am not a huge fan of fake meat alternatives. So when I found out dulse emulated the taste of bacon, I added it to my arsenal of seaweed ingredients in my pantry (along with nori, kombu, arame, and many others). I must say that the dulse in these tacos completes the recipe perfectly!
What Is It?
This recipe is a vegetarian breakfast taco recipe that includes fresh greens, ripe avocado, soft scrambled eggs, and toasted dulse. Dulse, otherwise known as palmaria palmata, is an edible seaweed that grows abundantly in the Northwest Pacific Ocean and the North Atlantic Ocean. I cook the scrambled eggs in a thick pat of butter in a small pot, inspired mainly by Gordon Ramsay’s method. I typically use corn tortillas in all my taco recipes, but you can use flour tortillas instead. Finally, I always use greens with a peppery bite in this recipe, such as arugula or, even better, arugula or radish sprouts.
Why These Dulse Breakfast Tacos Are Healthy For You
Dulse, the star of these tacos, is an excellent source of minerals such as iodine, zinc, and magnesium. These minerals all help protect your thyroid, which helps control your metabolism and makes hormones that help control many of your body’s functions.
How To Make These Dulse Breakfast Tacos Nutrient-Dense
- Use sprouted corn tortillas: Benefits of sprouted grains include improved digestibility since the sprouting process breaks down the starch. It also increases the absorption of the minerals since the sprouting process breaks down enzyme inhibitors that can prevent the absorption of zinc, copper, calcium, magnesium, and more.
- Grow fresh green sprouts, aka microgreens: These tend to be expensive, so I don’t usually buy them from the store. I tend to grow them in my garden instead. Microgreens are healthy because they generally have a greater concentration of nutrients than their macro grown counterparts.
- Source pasture-raised eggs: Pasture-raised eggs have more omega-3 fat, vitamin D, vitamin E, and beta-carotene than conventional factory farm-raised hens.
- Choose non-homogenized, grass-fed butter: Dairy products with these labels tend to have more omega 3s and beta carotene.
Tips
- Keep an eye on the pan while toasting the dulse, as it can burn quickly due to its delicate nature.
- Cook the scrambled eggs according to Gordon Ramsay’s method. I don’t make scrambled eggs any other way after discovering it!
Variations
- If you don’t have microgreens use baby arugula or any greens with a peppery taste, as that flavor goes well with the saltiness of the dulse.
Other Taco Recipes To Try
Dulse Breakfast Tacos
Equipment
- 1 Saucepan
- 2 Skillets
- 1 Mixing Bowl
Ingredients
- 3 large eggs
- 2-3 corn tortillas
- 3 tbsp large dried dulse pieces
- ½ large avocado
- 1 cup fresh radish or arugula microgreens
- ¼ cup fresh basil leaves
- ¼-½ tsp sea salt
- 1 tbsp butter
Instructions
- Peel and thinly slice the flesh of the avocado.
- Crack the eggs into a small saucepan while also adding your butter. Slowly melt your butter and whisk your eggs over low, medium heat for 30 seconds.
- Take the eggs off the heat and keep whisking. Put back on the heat and keep whisking.
- Repeat steps 2 and 3 one or two more times until eggs are cooked but still soft and slightly runny. Add salt and gently fold it into the eggs. Set aside.
- Chiffonod or chop basil leaves into thin pieces.
- Toast dulse in a dry skillet over medium heat on the stove for 1 minute, careful not to let it burn.
- Warm the corn tortillas in another dry skillet.
- Assemble your tacos, each with a bed of greens going in first, then 2-3 slices of avocado, and then a couple of spoonfuls of scrambled eggs. Slightly break the toasted dulse on top of the eggs and finally add a few pieces of chopped basil. Serve and enjoy!
Notes
- Keep an eye on the pan while toasting the dulse, as it can burn quickly due to its delicate nature.
- Cook the scrambled eggs according to Gordon Ramsay’s method. I don’t make scrambled eggs any other way after discovering it!
- If you don’t have microgreens use baby arugula or any greens with a peppery taste, as that flavor goes well with the saltiness of the dulse.
eggs, gluten-free, seaweed, tacos