I got inspired to make these tacos last Ramadan when I was eating two meals a day: one right before sunrise and one right after sunset. My first meal of the day is almost always porridge (find my recipe for my favorite breakfast porridge here). During dinner this Ramadan I was craving scrambled eggs cooked in ghee which was something I had a lot when I was growing up. So I thought: how can I make this breakfast for dinner even more special but still quick and easy to assemble? The answer was breakfast tacos: easy to make but if I use my favorite ingredients it will still feel extravagant to eat especially during the holy month of fasting. I got inspired to make these specific tacos from a recipe blog and nutritionist I follow called Function of Well. Kristine (the lady behind this wonderful website) is also a Strala guide so it makes sense that her minimal but nutrient dense recipes inspire me. Approach preparing food the same way you approach yoga or anything in life: make your own rules and stay easy. I never had bacon growing up in a Muslim family and I'm not to keen on trying it because the smell makes me nauseous. Enter dulse- my favorite type of seaweed that supposedly mimics bacon. I can't confirm if this is true but if seaweed doesn't suit your tastebuds use your favorite type of bacon! At least try the seaweed though because not only is it salty and crispy (after toasting it) it's a great source of iodine and other minerals. Other notable ingredients I use here is creamy perfectly ripe avocado slices and sprouted corn tortillas from Food for Life. You can use your favorite taco shells but these are my favorite. I'm also working on a recipe for tortillas made from scratch so stay tuned!


  • 2-3 tortillas

  • 2-3 eggs (preferably organic and pasture-raised)

  • 1/2 of a large avocado, sliced

  • A handful of dried dulse

  • 1/2 tsp of ghee (find my homemade recipe here)

  • 1/4 of tsp sea salt

  • Black pepper to taste

  • Fresh chopped cilantro


  1. Whisk your eggs in a bowl with the salt and pepper.

  2. Get a small pot and heat on high for a minute until the pot is hot but not burning. Add your ghee and lower the heat to medium.

  3. Pour eggs in to the pot and with a spatula gently fold the eggs as they cook.

  4. Turn of the heat when the eggs are still a bit runny. Scramble them a bit more off the heat and quickly transfer them to a plate. The residual heat will finish cooking the eggs without drying them out.

  5. Toast your torillas and dulse. To save time I put them all layed out separately on a large sheet pan and toast them in my oven on lowest setting on my broiler for 1 minute. Be careful when toasting dulse as it is thin and can burn easily.

  6. Assemble your tacos by starting with scoop of eggs, followed by a couple slices of avocado, the crunchy dulse, and finally sprinkling with some cilantro. Enjoy these tacos for breakfast, lunch or dinner!

* I am not sponsored by any of the companies I mentioned in this post. All opinions are my own.