Asparagus and Egg Taquitos
Serves 215 mins prep10 mins cook
Delicious asparagus and egg taquitos served with a creamy almond-tahini-sriracha dip. Perfect for a Monday treat!
0 servings
What you need
Instructions
1: Roast the asparagus. 2: Scramble the eggs with chimichurri. 3: Heat the almond flour tortillas. 4: Fill the tortillas with the asparagus and scrambled eggs. 5: Roll up the tortillas and sear them in coconut oil or ghee. 6: For the dipping sauce, whisk together almond butter, tahini, coconut milk, sriracha, lime juice, and liquid aminos.View original recipe