Craving something sweet and savory for breakfast? These breakfast fruit tacos—filled with eggs, fruit, and avocado—will fit the bill!
Yes, you can have tacos for breakfast! Fruit tacos are a quick and easy breakfast meal that you can make in a pinch. They’re a great way to add fruits and veggies to your morning—and, of course, you can make them for brunch, lunch, or breakfast for dinner, too!
These healthy fruit tacos are a delicious and nutritious breakfast meal featuring sweet peaches, avocados, roasted beets, whole grain tortillas, and flavor-filled toppings. Plus, you’ll love how easy they are to make—they’re ready to eat in just four steps.
This recipe uses six key ingredients, as well as a few toppings and spices to finish off the fruit tacos. To make things easier, here’s a list of what you’ll need:
Eggs: You’ll need four eggs for this recipe, which bring protein to the dish— making it extra filling.
Avocado oil: I love using avocado oil for its neutral flavor. Plus, it has a high smoke point, which is perfect for cooking at higher temps.
Peaches: Put the “fruit” in fruit tacos with peaches! If you don’t have peaches on hand, you can use any other type of fruit that you’d like. Apples, berries, oranges, or pears would also taste great.
Beets: Dice and roast the beets in advance to save time while making these fruit tacos.
Tortillas: I used whole-grain tortillas for extra fiber. But if you’re a gluten-free eater, feel free to swap in corn tortillas.
Avocado: Diced avocado brings heart-healthy fats to these fruit tacos.
Pistachios: I used these as a topping to bring crunch and heart-healthy fats to the recipe.
Lemon juice, honey, and cinnamon: These add extra flavor and sweetness.
Helpful kitchen tools
The kitchen tools you have on hand can make or break how easy it is to make breakfast fruit tacos. I used the following tools:
Small non-stick pan: You’ll use this to cook the peaches. If you have an induction stovetop like I do, make sure you pan is induction friendly.
Medium non-stick pan: You’ll need a separate non-stick pan for cooking the eggs.
Silicone spatula: This is for cooking the eggs and peaches. You want to avoid using metal utensils, which can ruin your cookware.
Toaster oven: You’ll use this for warming the tortillas.
Fruit tacos come together in just a few easy steps. This recipe makes two servings and is perfect for a busy morning breakfast. Here’s how to make them:
Scramble the eggs: Start by heating two teaspoons of oil in a medium non-stick pan. Whisk the eggs in a small bowl, then transfer them to a pan and scramble over medium-low heat.
Cook peaches: Meanwhile, heat the remaining oil in a small non-stick pan. Cook the peaches over medium-high heat, until they’re softened and browned.
Add ingredients to tortillas: Warm the tortillas in a toaster oven. Then top each one with eggs, peaches, beets, avocado, and pistachios.
Finish off the tacos with toppings: Drizzle fruit tacos with lemon juice and honey, then dust with cinnamon.
This recipe includes super nutritious ingredients, from the fruit to the whole-grain tortillas and pistachios. Curious to know what nutrients you’ll get from eating fruit tacos for breakfast? Here’s the inside scoop of the nutrition info, including the Daily Values (DVs):
- Calories: 505
- Total fat: 30 grams (g) (38% DV)
- Saturated fat: 6 g (30% DV)
- Fiber: 10 g (36% DV)
- Protein: 24 g (38% DV)
- Carbs: 16 g (18% DV)
- Sodium: 475 mg (21% DV)
- Vitamin D: 2 mcg (10% DV)
- Calcium: 158 mg (12% DV)
- Iron: 4 mg (20% DV)
- Potassium: 675 mg (15% DV)
The sky’s the limit for the type of fruit you can use to make fruit tacos. I suggest using seasonal fruit so you can experience what’s freshest and most delicious. You can also use frozen fruit to make these tacos. If you use frozen fruit, note that you may need to cook it for a little longer.
While I used peaches in this recipe, you can use apples, berries, oranges, pears, mangoes, or kiwis…or a mixture of all of these!
You have plenty of options for taco shells. For instance, you can use corn tortillas, which are gluten free. These also tend to be smaller than whole-grain tortillas—which can help reduce the recipe’s calorie count if you’re looking to enjoy a smaller meal.
Additionally, you can swap out the tortilla and use a lettuce or cabbage leaf as the “shell.” This is a great low-carb option and way to get in some extra veggies.
To roast beets, cut them into small half-inch cubes. Toss them with olive oil and a small amount of salt and pepper. Spread evenly on a baking sheet and roast in the oven at 400 degrees Fahrenheit for 30 to 35 minutes until fork tender.
I recommend roasting the beets for this recipe in advance to save time. You can store roasted beets in the refrigerator for up to three to four days. Or you can purchase pre-cooked beets from the grocery store.
It’s very easy to make fruit tacos vegan. You can leave the eggs out of the recipe to make the meal completely plant based. The eggs are a major source of protein in the dish, so it’s a good idea to replace them with another protein source.
Here are ideas for plant-based egg replacements that you can use in the tacos:
- Beans or lentils
Note that you could also serve one of these protein sources on the side of the tacos if you leave the eggs out.
Another way to increase the protein in fruit tacos is to use more pistachios as a topping. These provide protein, in addition to healthy fats, and will make them more filling.
More healthy breakfast recipes
Looking for more delicious and healthy recipes? Here you go!
- Pomegranate Chia Breakfast Pudding
- Overnight Barley Breakfast Bowl
- Italian Flatbread Breakfast Panini
- Berry Pistachio Crunch Smoothie Bowl
- Mango Almond Oatmeal
- French Toast with Greek Yogurt and Apples
Fruit-filled tacos are so tasty and a fun, healthy breakfast to enjoy. High in protein, fiber, and healthy fats, they’re sure to satisfy and keep you full until your next meal.
They’re quick to put together, so you can make them during busy weekday mornings or save for a treat on the weekends. Give them a try and let me know what you think!
Breakfast Fruit Tacos
- 2 Non-stick pans
- 1 Toaster oven
- 4 eggs
- 1 tbsp avocado oil, divided Extra-virgin olive oil also works!
- 1 peach, diced
- 2 whole-grain tortillas
- 1 small beet, roasted and diced
- ½ avocado, diced
- 2 tbsp pistachio kernels
- 2 tsp lemon juice
- 1 tsp honey
- ¼ tsp cinnamon
- Heat 2 tsp oil in a medium non-stick pan.
- In a small bowl, whisk eggs; scramble eggs over medium-low heat. Meanwhile, heat remaining oil in a small non-stick pan, and cook peaches over medium-high heat, until softened and browned.
- Warm tortillas in the toaster oven; remove, and top each with eggs, peaches, beets, avocado, pistachios.
- Drizzle with lemon juice and honey, and dust with cinnamon.
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