Healthy Living / Recipes / Mexican & Latin
Calamansi Vegetable Egg Tacos
Scrambled eggs and crisp cabbage in corn tortillas, finished with avocado, salsa, and calamansi.
A balanced-plate meal idea from Run 4 Awareness, built on the Diabetes Plate Method.
Carbohydrates in this meal
about 30 g total carbohydrate · about 6 g fiber, per serving (estimated)
Main sources: corn tortillas and the salsa vegetables, with a little from the avocado.
Carbohydrates raise blood glucose, and the response is different for each person. This meal pairs a measured carbohydrate portion with protein, fiber, and non-starchy vegetables. Use the amount and timing in your personal diabetes plan. If you use insulin or medicine that can cause low blood glucose, do not change your medicine or skip carbohydrate because of a recipe. Ask your care team when you are unsure. Figures are estimates from USDA FoodData Central.
Ingredients
US cup and spoon measures. Weigh ingredients where you can for a more consistent plate.
- 8 small corn tortillas
- 6 large eggs
- 2 cups shredded cabbage
- 1 diced bell pepper
- 1/2 diced onion
- 2 tsp oil
- 1/2 avocado, sliced
- 1/2 cup fresh tomato salsa with no added sugar
- 2 Tbsp calamansi or lime juice
- black pepper
Directions
- Cook the cabbage, pepper, and onion in the oil until tender-crisp.
- Add the beaten eggs and pepper and cook until the egg mixture reaches 160F.
- Warm the tortillas in a clean dry skillet. Fill each with egg and vegetables, then finish with avocado, salsa, and calamansi.
Build the plate
Two small corn tortillas are the measured carbohydrate. Load the rest of the plate with the cabbage and pepper.
Why this plate works: non-starchy vegetables for volume and fiber, a lean or plant protein, and one measured quality carbohydrate, with water or an unsweetened drink. This follows the Diabetes Plate Method taught by the American Diabetes Association and the CDC.
Substitutions
Corn tortillas labelled gluten-free and clean cookware for a gluten-free route.
Allergens
Contains: egg. Always check the labels on packaged ingredients for cross-contact.
Food safety
Cook the egg mixture to 160F. Refrigerate leftovers within 2 hours. Safe internal temperatures: poultry 165F, fish 145F, ground meat 160F, whole pork 145F with a 3-minute rest, egg dishes 160F, leftovers reheated to 165F. Use a food thermometer.
General information, not medical or nutrition advice. These are everyday meal ideas built on the Diabetes Plate Method from the American Diabetes Association and the USDA Dietary Guidelines. They are not a treatment plan and are not tailored to any one person. Your carbohydrate targets, portion sizes, medicine, and meal timing should come from your own doctor, diabetes educator, or care team. If you take insulin or medicine that can cause low blood glucose, or you have kidney disease, are pregnant, or have food allergies, talk with your care team before changing how you eat. If anything here conflicts with what your care team told you, follow your care team.
Every recipe is portioned to the Diabetes Plate Method: half the plate non-starchy vegetables, a quarter lean or plant protein, a quarter quality carbohydrate, with water or an unsweetened drink. The Run 4 Awareness team kitchen-tests each recipe and checks it with CHamoru home cooks for local fit. Nutrition figures are estimates from the USDA FoodData Central database for the listed ingredients and amounts, not lab-tested. Cook to safe internal temperatures and check packaged ingredients for added sugar, sodium, gluten, and allergens. Read how these meals are built on the Diabetes Plate page, and see the Site & Health Disclaimer.
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