In the UK, most of us see tacos as a fun dinner dish. They come with a certain degree of playfulness – useful if you’ve got people coming over and don’t want to cook something massive or you’re trying to entertain kids with cutlery-free cuisine. But tacos can be great vehicles for super-nutritious grub, as this recipe from nutritionist Emily English proves.

This isn’t any ordinary taco recipe, though, it’s a breakfast taco recipe. And it’s ready in just 15 minutes. That means you can have a tasty, high-protein, high-fibre meal before you head to work. Or you can whip one up in between Teams meetings.

“I honestly could eat them for breakfast every day,” English says. “The corn tortilla really makes these, so I highly recommend you seek them out, but mini wheat tortillas will work fine. So simple, these will leave you feeling full, satisfied and balanced, plus they’re great served with a dash of hot chilli sauce.”

From a nutrition perspective, you’ve got heart-healthy avocado (packed with good fats), vitamin C-rich tomatoes and lemon and omega-3 rich eggs. You might not guess it, but basil is also a nutritional power house. It’s full of vitamin K (a fat soluble vitamin that’s best paired with foods like avocado for maximum absorption) that’s been linked to better blood sugar control, immunity and heart health. Lastly, this recipe calls for a sprinkling of feta, which is known to contain more calcium than other types of cheese.

Breakfast tacos are the quickest and tastiest way to increase your fibre and plant count early in the day