Soft Tacos with Green Chile–Cilantro Rice and Egg

Photo: Oxmoor House

This versatile dish can be served for breakfast, lunch, or dinner.

Yield: 4 servings (serving size: 2 tacos)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 309
  • Fat: 8.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 12.3g
  • Carbohydrate: 44.2g
  • Fiber: 3.3g
  • Cholesterol: 106mg
  • Iron: 0.9mg
  • Sodium: 758mg
  • Calcium: 42mg


  • 3 tablespoons fat-free milk
  • 6 large egg whites
  • 2 large eggs
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped tomato
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 1 cup hot cooked brown rice
  • Cooking spray
  • 8 corn tortillas {Check for Gluten}
  • 4 lime wedges (optional)


  1. 1. Combine first 3 ingredients in a medium bowl, stirring with a whisk.
  2. 2. Combine onion and next 6 ingredients in another medium bowl, stirring with a spoon. Add rice; stir gently. Cover and keep warm.
  3. 3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add egg mixture to pan; cook over medium heat 2 minutes. Do not stir until mixture begins to set on bottom. Draw a heat-resistant spatula through egg mixture to form large curds. Do not stir constantly. Egg mixture is done when thickened, but still moist. Remove from heat.
  4. 4. Warm tortillas according to package directions. Spoon scrambled egg evenly over tortillas; top evenly with rice mixture, and fold in half. Serve with lime wedges, if desired.
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