My Recipes Mexican Scrambled Egg Tacos Recipe

Total time: 25 minutes

Keto Friendliness Gauge

Net Carbs are 9% of calories per serving, at 24g per serving. This food is keto-friendly.

How keto-friendly is My Recipes Mexican Scrambled Egg Tacos? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for My Recipes Mexican Scrambled Egg Tacos Recipe

  • Net Carbs are 9% of calories per serving, at 24g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

My Recipes Mexican Scrambled Egg Tacos Recipe Nutrition Label

Nutrition Facts

Serving Size: 4 servings   ( 246 g )
Amount Per Serving
Calories: 262
Total Fat: 11g
Saturated Fat: 3g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 279mg
Sodium: 427mg
Total Carbohydrates: 29g
Dietary Fiber: 5g
Sugar: 4g
Protein: 14g
Calcium: 110mg Iron: 3mg
Potassium: 486mg Vitamin A: 173mcg
Vitamin C: 47mg Vitamin D: 2mcg

Ingredients

  • 2 teaspoons canola oil
  • 1 jalapeño pepper
  • 3/4 cup thinly sliced green onions
  • 2 garlic cloves, minced
  • 1 3/4 cups chopped plum tomatoes
  • 1/2 teaspoon salt
  • 6 large eggs, lightly beaten
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 1/4 cup chopped fresh cilantro
  • 8 (6-inch) corn tortillas, warmed
  • 4 lime wedges (optional)
  • Hot pepper sauce (such as Tabasco, optional)

Instructions

Visit My Recipes's website to view the recipe instructions. (Via Edamam)