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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