Breakfast Tacos (Low FODMAP)

The other night, I had a dream about eating Mexican food. So naturally when I woke up, it’s exactly what I was craving. I’ve never eaten Mexican-inspired food for breakfast, but one of my favourite personalities on YouTube eats brekky tacos on the regular, so I decided to try my hand at some Low FODMAP Breakfast Tacos. They turned out so well they might just have become a bit of a weekend staple.

My Low FODMAP Breakfast Tacos are filling, hearty, colourful and super tasty.

This breakfast dish is amazingly versatile. It’s really a matter of rifling through your cupboard and fridge, and pulling together whatever you’ve got on hand that would make a good taco filling. I opted for eggs, black beans, fresh tomato, red cabbage, feta and coriander. I think avocado, some roast capsicum or some marinated tofu would also be a great flavour combination.

As we all know, breakfast is such an important meal of the day. And any good breakfast is going to have a good balance of the three major macronutrients: carbs, fat and protein. These Low FODMAP Breakfast Tacos give you protein from the eggs and beans, carbs from the corn tortillas and the veggies, and fat from the feta and egg yolk.

Breakfast tacos might seem like a big effort first thing in the morning, but once you read through the recipe you’ll see just how straightforward and easy they are. It’s really a matter of scrambling the eggs, heating the tortillas and then assembling. And you’re done!

If you’re in the Mexican frame of mind but looking for recipes for other meals of the day, check out these Low FODMAP Shredded Chicken Quesadillas or Slow Cooker Beef Enchiladas.

If you try this recipe, let me know! I’d also be thrilled if you took a snap of it and tagged me in it on Instagram (@thatlofolife) so I can see it and share your creation in my stories! Feel free to leave me a star rating and any feedback below.

Breakfast Tacos (Low FODMAP)

Prep Time 10 minutes
Cook Time 10 minutes
Servings 1 serving


  • 2 low FODMAP corn tortillas
  • 2 eggs
  • 1 common tomato
  • 40 grams black beans
  • 40 grams feta
  • handful red cabbage
  • handful coriander


  1. Chop the tomato, cabbage and coriander and set it aside.

  2. Scramble the eggs in a small frying pan and set aside.

  3. In the same frying pan, warm the tortillas according to the packet instructions.

  4. Transfer the tortillas to a plate and top with the eggs, tomato, black beans, feta, cabbage and coriander.

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