Breakfast Taco & Orange Carrot Ginger Juice | Carissa Stanton
Breakfast Taco & Orange Carrot Ginger Juice
20 mins prepServes 2
A delicious and healthy brunch combo featuring an over-medium egg breakfast taco served with Cuban black beans, avocado, cheese, salsa verde, and hot sauce, alongside a vibrant fresh-pressed orange, carrot, and ginger juice.
For the Breakfast Taco: Fry one egg over medium in garlic ghee. Serve on an almond flour tortilla with Cuban black beans, avocado, jack cheese, cilantro, tomatillo salsa verde, and hot sauce.
For the Orange Carrot Ginger Juice: Combine 6 peeled oranges, the juice from 6 limes, 7 large carrots (ends cut off), one large peeled ginger root, and 3 cups of filtered water in a blender (like a Vitamix). Blend until smooth. Pour the mixture into a nut milk bag and squeeze out all the liquid to separate it from the pulp.
