cheesy scrambled egg breakfast tacos featuring crispy tortilla strips, jalapeño, onion, garlic and fresh toppings
kosher salt & black pepper
pepper Jack cheese
black beans, cilantro, tomato, avocado and hot sauce for topping (optional)
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.
heat olive oil in a skillet until shimmering.
Cook tortillas strips in oil, stirring frequently until golden brown. Transfer to a paper towel-lined plate and season lightly with salt.
Sauté onion, jalapeño and garlic in residual oil until softened and starting to brown. Add beaten eggs.
Scramble the eggs by pulling a rubber spatula through them. This creates large curds. Cook until just set. Avoid over cooking them.
Add tortilla strips and fold into eggs. If they're still fairly wet, that's totally OK.
Off heat, sprinkle shredded cheese over top, cover with a lid and let sit, off heat, until cheese is melty.
Warm tortillas over an open flame until charred around the edges. You can also do this under a broiler.
Divide egg mixture between corn tortillas (use less per tortilla than I did)!
Top tacos with desired toppings. Here I used tomato, avocado, cilantro and hot sauce.
Breakfast (or lunch, or dinner) is served!
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