Migas Breakfast Tacos
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Ingredients
2 servings
- oil, for the pan
- ¼ cup diced red onion
- ½ clove garlic, chopped
- ¼ cup diced red pepper
- ½ jalapeno, diced
- ½ cup chopped tomatoes
- squeezes of lime
- 4 eggs, beaten
- ¼ cup chopped scallions
- ¼ cup shredded jack/cheddar cheese
- handful of crunchy fried (or baked) corn tortilla strips
- salt & pepper
- 4 tortillas, any kind you like
- avocado slices
- salsa, any kind you like
- cilantro (optional)
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Preparation
Step 1
Heat a bit of oil in a skillet over medium heat. Add the diced onion, salt & pepper and cook until the onion becomes translucent. Add the garlic, red pepper & jalapeno and cook for a few minutes more until all veggies are tender and lightly browned. Add the tomatoes (a pinch more salt) and let them cook down just a bit. Add a few big squeezes of lime and scrape off any tomato pieces that are sticking to the bottom of the pan.
Step 2
Add the eggs and give them a stir as they start to set. Add the scallions and cheese and continue to fold (scrambled eggs style).
Step 3
Fold in the tortilla strips just before you're ready to take the eggs out of the pan. Remove everything from the pan while the eggs are still a tiny bit runny. Taste and adjust seasonings.
Step 4
Serve with tortillas, avocado slices, salsa, and cilantro.
Step 5
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Chef's notes
Shortcut this recipe by omitting the scallions and red peppers, and/or garlic.
If you don't do dairy - just omit the cheese.
