Sheet Pan Egg Tacos with Green Chile Sauce
Pineapple-Radish Slaw
Ingredients
- 2 (12-oz) pkg sliced bell pepper and onion medley
- 3 Tbsp jarred minced garlic
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 12 large eggs
- 1 (8-oz) pouch green chile enchilada sauce (such as Frontera)
- 24 corn tortillas
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Combine bell pepper and onion medley, garlic, oil, salt, and pepper on a parchment paper-lined rimmed baking sheet. Spread into a single layer.
- Bake 10 minutes or until beginning to brown; stir. Make 12 indentations in mixture; crack 1 egg into each indentation. Bake 8 to 10 minutes longer or until eggs are cooked to desired doneness.
- Meanwhile, microwave green chile sauce in a microwave-safe bowl at HIGH 2 to 3 minutes or until thoroughly heated. Heat corn tortillas according to package directions.
- Arrange tortillas in 12 stacks of 2 tortillas each; spoon eggs and vegetables onto stacks using a slotted spoon. Drizzle with sauce; sprinkle with cheese and cilantro.
Side Dish Ingredients
- 1 (16-oz) pkg tricolor coleslaw
- 2 cups diced pineapple
- ½ cup sliced radishes
- ⅓ cup sweet cilantro-lime vinaigrette (such as Sam's Choice)
- 2 green onions, chopped
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
504
|
75
|
579
|
| Fat (g) | 22 | 3 | 25 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 60 | 13 | 73 |
| Fiber (g) | 9 | 3 | 12 |
| Sodium (mg) | 661 | 99 | 760 |
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