Breakfast Tacos With Harissa Lime Sour Cream

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I’m thrilled to share with you one of my all-time favorite breakfast recipes: Breakfast Tacos with Harissa Lime Sour Cream. If you’re like me, mornings can be a whirlwind, but these tacos are a lifesaver – quick, easy, and bursting with flavor!

To make this recipe, you’ll first need to make a batch of these Plantain Tortillas. Enjoy this delicious homemade breakfast taco recipe.

Why You’ll Love This Recipe

  • Super Quick to Make: I love this healthy Breakfast Tacos recipe because it’s so fast to whip up, making my mornings easier.
  • Flavor Explosion: I’m all about the zesty pop of homemade harissa and lime that wakes up my taste buds.
  • Customizable: I adore how I can throw in whatever toppings I have on hand, making each taco absolutely delicious.

Recipe Ingredients

  • Plantain Tortillas: Provide a unique, slightly sweet base for the tacos.
  • Egg: The main protein source, bringing a traditional breakfast element to the dish.
  • Fresh Cilantro: Adds a fresh, herby note to the overall flavor.
  • Roasted Sweet Mini Peppers: Offer a sweet and smoky garnish, adding depth to the taco.
  • Green Mina  Harissa Paste: Infuses the sour cream with a spicy, aromatic kick.
  • Organic, Grass Fed Sour Cream: Creates a rich, tangy base for the sauce.
  • Fresh Lime Juice/ Lemon Juice: Adds a zesty, refreshing twist to the sour cream.
  • Salt: Balances and enhances the flavors in the dish.

How To Make Breakfast Tacos And Harissa Sour Cream

Here’s a step by step guide on how to make easy breakfast Tacos.

First you’ll wanna whip up a batch of the Harissa Lime Sour Cream.

Step One: Making Harissa Paste Recipe

Combine the organic, grass-fed sour cream with the green Harissa paste from Mina, lime & salt. I like to toss some cilantro on top for color too.

Harissa Sour Cream Ingredients

Step Two: Roast Your Sweet Peppers

Next up, I like to roast some mini sweet peppers on high heat for about 20 minutes. Just take a baking sheet, rinse them & roast at about 400 for 20 minutes or so. These peppers can be stored in your fridge & used for anything from snacking to salads.

Step Three: Cook Your Eggs

Fry or scramble your eggs, depending on your egg persuasion. Plate your breakfast tacos with a plantain tortilla, egg, peppers & the Harissa Lime Sour Cream. Top with an extra squeeze of fresh lime & cilantro.

Step Four: Serve And Garnish Breakfast Tacos

Your breakfast tacos with Harissa Lime Sour Cream are ready to serve. I like pairing this with a lightly spiced black bean & quinoa salad for a delicious, well rounded meal. Enjoy!

Happy Eating!

Expert Tips

  • Keep Your Tortillas Warm: Wrap your warm tortillas in a towel or foil to keep them warm while you prepare the fillings.
  • Balance Your Flavors: If your tacos taste too spicy, add more sour cream or a pinch of sugar to balance it out.


  • Hot Sauce: Can be drizzled over the finished tacos or mixed into the sour cream for a spicier, tangier sauce, adding a vibrant heat that complements the creamy and citrus notes of the dish.
  • Caraway Seeds: Sprinkling toasted caraway seeds over the finished tacos or incorporating them into the plantain tortillas could introduce a distinctive, earthy flavor and a slight crunch, enhancing the dish’s complexity and texture.
  • Tomato Paste: Adding tomato paste to the plantain tortilla mix or blending it with harissa lime sour cream can add a rich umami depth and slight tanginess, complementing the dish’s spicy and citrus elements.
  • Smoked Paprika: Adds a subtle smokiness and warmth, complementing the spicy harissa and tangy lime in the sour cream. Sprinkle it over the tacos or mix into the harissa lime sour cream for an extra layer of depth.
  • Cumin Seeds: Toast and grind the cumin seeds, then mix them into the harissa lime sour cream for a deeper, aromatic profile that enhances the overall taste of the tacos.


  • Extra Virgin Olive Oil: can be used as a substitute for coconut oil in the plantain mixture for breakfast tacos. The rich flavor of olive oil will add depth to the plantains, enhancing the overall taste profile of the taco filling.
  • Chili Peppers: Use chili peppers as a substitute for sweet mini peppers or add them to boost spiciness in breakfast tacos. Mix them with harissa sauce for a Mexico chiles twist.

Storage And Reheating Instructions

  • Separate Components: Separate the tacos’ components if possible. Store the Harissa Lime Sour Cream separately in a tight-lid container.
  • Wrap Tacos: Wrap the tortillas and fillings gently in aluminum foil or place them in an airtight container.
  • Refrigerate: Put the wrapped tacos and sour cream container in the refrigerator. Consume the leftovers within 2-3 days for best taste.
  • Oven Reheat: Place the tacos on a baking sheet and heat for about 10 minutes, or until warm.
  • Microwave Option: For a quicker option, microwave the tacos on high for 30 seconds to 1 minute, checking to ensure they are heated through.
  • Stovetop Method: Alternatively, heat a skillet over medium heat and warm each side of the taco for about 30 seconds.

What To Serve With This Recipe?

  • Strawberry Mojito Mocktail: A refreshing, non-alcoholic drink with a sweet and minty flavor that pairs perfectly with the spicy and savory breakfast tacos.
  • Avocado Toast: Offers a creamy and healthy fat addition, balancing the spices of the tacos with its subtle flavors and smooth texture.
  • Strawberry Jalapeno Salsa: Injects a sweet heat into the meal, complementing the Harissa’s spiciness with a fruity twist that enhances the overall taste experience.
Plantain Tortillas

Best Plantain Tortillas Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 8 minutes
Total Time: 33 minutes

I’m gonna warn you this post is really image heavy because I feel like there’s such a method to making these tortillas & I really want you to be successful when you give it a go!

Need a delicious idea for these Plantain Tortillas? Check out my Breakfast Tacos with Harissa Lime Sour Cream!


  • 3 medium Plantains approx. 1 pound (peeled & cut into chunks)
  • 1 Egg
  • 2 Tablespoons Coconut Oil (melted)
  • ½ teaspoon Salt
  • ¼ cup Water


How To Make Plantain Tortillas

Place all your ingredients except the water in a high powered blender. As your mixture comes together, slowly pour the water in & blend until it looks like batter.

I like to use a cookie scoop to help make those round tortilla shapes & it also keeps each one about the same size due to the amount of batter.

Shaping The Tortillas

When shaping the tortillas, I try & make them pretty thin. This will help them bubble up & get crispy.

I try & do two full cookie sheets & get about 4 tortillas on each sheet. They are about 4-5 inches across.

Pop them in the oven at 425 for 10 minutes, then give them a flip & bake them for another 7-10 minutes.

Try & really watch the last few cooking minutes. Depending on how thin you spread the tortillas, these babies could burn up. I’ve had it happen to me a couple times & it’s no bueno. 

What To Serve With Tortillas?

Wondering what to serve with your plantain tortillas? Here are some great ideas!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 292mgCarbohydrates: 56gFiber: 4gSugar: 25gProtein: 3g

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