Breakfast Tacos with Leek, Sardines and Tomatillo Salsa

Serves 2

About this recipe

One of the most interesting articles I’ve ever read was in the NY Times – “what children eat for breakfast around the world”.  What we think we should be eating (cereals oats etc) is a product of our environment, but with access to so many different foods in the UK we could very easily change that!

Try this delicious and quick savoury breakfast for an easy way to include wholegrain and variety to your week

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  • 6 Corn tortillas
  • 200g Leeks, roughly chopped
  • 2 Tbsp olive oil
  • Tomatillo salsa - store-bought
  • 150g Sardines in olive oil (could use 200g cooked white beans for a Plant based option)

Add the leeks to a pan on medium heat with olive oil

Cook them for 4 minutes until softened with a bit of seasoning

Warm the tacos in the oven or in a dry pan for 20 seconds on each side

Build with leeks, sardines, salsa and enjoy



Try with some chunks of nectarine, pineapple or even apricots for a citrus twist

Squeeze some lime over to serve if you have some

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