Purslane Tacos


It's everywhere right now; hiding in the herb garden, crouching beneath the peppers, tiptoeing around the marigolds and tomatoes. A pretty little plant that I always disregarded as a never-ending weed, purslane is really quite a wonder.

This recipe makes 4-5 nice sized tacos, great for two people. Double if making for the family.


2 eggs, beaten

1 T. coconut oil

1 small onion

1 c. purslane, large stems removed, 1.5 inch pieces

1 fresh tomato, diced

1 small jalapeno, seeded, roasted/skinned, and diced

1 garlic clove, minced



corn tortillas, warmed

queso fresco

salsa (optional)


  1. Beat eggs with whisk or fork. Season with salt and pepper. Set aside.
  2. Heat large skillet on medium-high heat, add oil. Sauté onion for 1 to 2 minutes until it starts to become translucent. Add purslane; stir to cook for another 2 minutes. Add diced tomato, jalapeno and garlic; sauté about 1 minute to reduce the juice from the fresh tomato. Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs. Scramble the eggs for another few minutes and mix the eggs and purslane together. Season with salt and pepper.
  3. Serve warm with corn tortillas and topped with queso fresco and salsa. I prefer mine without salsa, personally--the taste of these tacos stands great alone!

*Tip: While the onion sautes, slice your jalapeno in half lengthwise, remove seeds, and place on a piece of foil under your broiler (skin side up). When the skin starts to blacken, remove and shape the foil up into a small tent with the pepper halves inside. After a few minutes of steaming inside the foil tent, the skins will slide right off the pepper pieces, and then you can dice them for the recipe. Turn broiler off and place your corn tortillas in the oven to warm them while the recipe cooks!