austin-style

MIGAS TACOS

cheesy scrambled egg breakfast tacos featuring crispy tortilla strips, jalapeño, onion, garlic and fresh toppings

olive oil

corn tortillas

diced onion

kosher salt & black pepper

minced jalapeño

ingredients needed:

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garlic clove

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large eggs

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pepper Jack cheese

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black beans, cilantro, tomato, avocado and hot sauce for topping (optional)

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Cut the tortillas into strips and prep the onion,  jalapeño and garlic. Shred the cheese while you're at the cutting board too. Beat the eggs together.

STEP 1

heat olive oil in a skillet until shimmering.

STEP 2

Cook tortillas strips in oil, stirring frequently until golden brown. Transfer to a paper towel-lined plate and season lightly with salt.

STEP 3

Sauté onion, jalapeño and garlic in residual oil until softened and starting to brown.  Add beaten eggs.

STEP 4

Scramble the eggs by pulling a rubber spatula through them. This creates large curds. Cook until just set. Avoid over cooking them.

STEP 5

Add tortilla strips and fold into eggs. If they're still fairly wet, that's totally OK. 

STEP 6

Off heat, sprinkle shredded cheese over top, cover with a lid and let sit, off heat, until cheese is melty.

STEP 7

Warm tortillas over an open flame until  charred around the edges. You can also do this under a broiler.

STEP 8

Divide egg mixture between corn tortillas (use less per tortilla than I did)!

STEP 9

Top tacos with desired toppings. Here I used tomato, avocado, cilantro and hot sauce.

STEP 10

Breakfast (or lunch, or dinner) is served! 

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