Migas Breakfast Tacos
Start your morning off on the right foot with these savory Migas Breakfast Tacos. They're filled with fluffy scrambled eggs, Monterey Jack cheese, crispy corn tortilla strips, and homemade pico de gallo.
Ingredients
Pico de Gallo
- 1 roma tomato diced
- 2 tbsp finely diced red onion
- 1 serrano finely diced
- ¼ cup (5 g) cilantro packed, finely chopped
Migas Tacos
- 2 corn tortillas
- 1 ½ tbsp + ½ tsp extra-virgin olive oil divided
- 4 large eggs
- 1 tbsp water
- 4 flour tortillas
- ½ cup (60 g) shredded Monterey Jack cheese
- ½ avocado sliced
Instructions
- Combine the ingredients for the pico de gallo in a bowl and set aside.
- Cut the 2 corn tortillas into 4 triangles then stack them and cut into strips (about ¼ inch thick or 0.6 cm).
- Heat 1 ½ tbsp of olive oil in a medium pan over medium-high. Add the tortilla strips and toss to coat them in the oil. Spread them out in the pan and reduce the heat just slightly.
- Cook, tossing frequently until crispy and golden on all sides. Set aside on a plate lined with paper towels. Keep the heat on for the pan.
- Use a fork to beat together the eggs and 1 tbsp of water in a bowl.
- Heat ½ tsp of olive oil in the same pan then pour in the eggs. Turn off the heat and use the residual heat to cook the eggs, scrambling until fluffy and cooked through.
- Heat up the flour tortillas. We heat them right over the flame, but you can use a pan. Once heated, fill with the eggs, cheese, and the tortilla crisps. Top with sliced avocado and pico de gallo.
Notes
- Store any leftover pico de gallo in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1 taco | Calories: 327kcal | Carbohydrates: 24g | Protein: 13g | Fat: 20g | Sodium: 377mg | Fiber: 4g | Sugar: 3g
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