Healthy Breakfast Tacos with Cactus, Eggs & Tomatoes (VIDEO)

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon, or Pinterest. 

These Healthy Breakfast Tacos with Cactus, Eggs & Tomatoes are the perfect way to start your morning with something fresh and nutrient-dense. And to make them even better, I’m serving them inside my authentic homemade corn tortillas, just like in my previous video and blog post.

If you tried that recipe, you already know how special true corn tortillas are when made the traditional way — with masa harina, warm water, and salt. Their soft texture and naturally sweet corn aroma elevate even the simplest filling.

Today’s breakfast taco filling is inspired by nopalitos con huevo: tender cactus (rich in minerals and fiber), juicy tomatoes, and soft scrambled eggs. The combination is bright, satisfying, and incredibly nutrient-dense — real food that fuels you for the day without feeling heavy.

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Why you should add cactus to your diet?

Cactus, known as nopal, has been an important food in Mexican and Central American cuisine for thousands of years. Indigenous cultures across the region — including the Aztecs and other Mesoamerican communities — used cactus both as food and medicine. Today, nopal is still widely enjoyed in Mexico, parts of the American Southwest, and throughout Latin America for its flavor, versatility, and natural health benefits.

Cactus adds a light citrusy flavor and is naturally rich in fiber, minerals, and antioxidants, which support digestion and help keep you full without feeling heavy.

In these tacos, cactus pairs beautifully with juicy tomatoes and creamy eggs. The filling is fresh, balanced, and energizing — and it comes together in just 10 minutes.

These breakfast tacos highlight the best of traditional Mexican ingredients, combined with my wholesome, simple cooking style. Perfect for busy mornings, weekend brunch, or anytime you want a clean, flavorful, and nutrient-dense breakfast.

What Do I need to make this breakfast taco?

• Cactus (nopalitos): fresh (blanched) or jarred, diced

• Eggs: 4-6, depending on serving size

• Tomatoes: Roma or cherry, chopped

• Garlic or Onion: fine chopped (optional for extra flavor)

• Salt & pepper: to taste

• Butter: for cooking

• Homemade corn tortillas: check out this video how easy to make your own corn or flour tortillas.

Which Cactus Can You Use & Where to Buy It?

For this recipe, we use nopalitos — the young pads of the prickly pear cactus (Opuntia). They are tender, slightly tangy, and perfect for cooking.

If nopalitos aren’t available, you can experiment with other edible cactus varieties, but keep in mind:

• Most recipes use young pads because older pads can be tough and fibrous.

• Avoid ornamental or non-edible cacti — only food-grade varieties are safe to eat.

• Fresh or jarred nopalitos are widely available in Mexican grocery stores or online.

Nopalitos are traditional and give the classic nopalitos con huevo flavor, but feel free to adapt if you can find other edible cacti in your region.

Notes from Innichka Chef:

All prep work—such as cleaning or blanching the cactus—can be done well ahead of time. I highly recommend buying cactus that’s already cleaned. In the morning, you simply toss everything into a pan, and within ten minutes you have a steamy, hot, and nutritious breakfast.

Life is too short to eat the same vegetables every day.

Sometimes it’s refreshing to step away from the classic pepper-and-onion omelet and try something new.

Remember: variety in produce is key to a healthy microbiome. If you don’t have a Mexican grocery store nearby, buying pre-cleaned cactus—or even using the jarred version—is a great option. It works beautifully and saves a lot of time.

Prep time: 5 minutes

Cook time: 10minutes

Total time: 10-15 minutes

Author: Inna of innichkachef.com 

Yield: 4 servings as a meal

Ingredients for breakfast taco:

2 cups chopped cactus (nopalitos)

4-6 eggs

2 Tomatoes chopped (Roma or any other kind)

1 clove garlic fine chopped

Salt & pepper: to taste

1 tablespoon butter

Tortillas for serving (corn or flour tortillas its up to you)

I recommend to serve with fresh salsa on a side

Check out here my favorite easy recipes how to make tortillas from scratch:

2-Ingredient Corn Tortillas

Sourdough flour Tortillas

Directions for breakfast taco:

• Prep the cactus: Rinse the chopped cactus thoroughly. If using fresh nopalitos, you can boil them for 5–10 minutes to reduce sliminess, then drain.

• Cook the cactus: In a skillet over medium heat, melt the butter. Add the garlic and sauté for 30 seconds until fragrant. Add the cactus and cook for 3–5 minutes, until tender.

• Add the tomatoes: Stir in the chopped tomatoes and cook for another 2–3 minutes, until they soften slightly. Season with salt and pepper.

• Scramble the eggs: Crack the eggs directly into the skillet with the cactus and tomatoes. Stir gently, cooking until the eggs are fully set. Adjust seasoning as needed.

• Serve: Warm the tortillas. Spoon the cactus and egg mixture onto each tortilla, fold, and ENJOY!

  This breakfast taco is a small reminder that food travels freely across cultures. What matters isn’t where an ingredient comes from, but how it brings comfort, nourishment, and connection to the table. Good food truly has no borders.