Migas Tacos
Treat your taste buds to a Tex-Mex breakfast classic with these irresistible Migas Tacos! Featuring a flavorful medley of scrambled eggs, crispy tortilla strips, and melty cheddar cheese, this recipe gets a zesty kick from sautéed onions, jalapeños, and fresh diced tomatoes. Perfectly nestled in warm tortillas and garnished with fresh cilantro and a squeeze of lime, these tacos are a fiesta of textures and flavors. Ready in just 30 minutes, they make a quick and satisfying meal for breakfast, brunch, or even a casual dinner. Packed with bold ingredients and simple techniques, these Migas Tacos are sure to become your go-to for a savory, crowd-pleasing dish.
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Recipe Information
Ingredients
- 4 corn tortillas
- 4 large eggs
- 2 tablespoons milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons vegetable oil
- 0.5 cups onion, finely diced
- 1 jalapeño, finely chopped
- 0.5 cups tomato, diced
- 0.5 cups cheddar cheese, shredded
- 2 tablespoons cilantro, chopped
- 1 lime, cut into wedges
- 4 flour or corn taco-sized tortillas
Instructions
Cut 2 of the corn tortillas into 1-inch strips or small squares.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Add the tortilla strips and cook, stirring occasionally, until they are crisp and golden brown. Remove and set aside on a paper towel-lined plate.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until thoroughly combined. Set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the diced onion and jalapeño. Cook for 3-4 minutes until softened.
Add the diced tomato and cook for another 2 minutes, stirring gently.
Reduce the heat to medium-low and pour the egg mixture into the skillet. Stir gently with a spatula as the eggs begin to set.
When the eggs are about halfway cooked, fold in the crisp tortilla strips and shredded cheddar cheese. Continue cooking until the eggs are fully set but still soft, about 2-3 minutes.
Warm the taco tortillas in a dry skillet or microwave, then divide the migas mixture evenly among them.
Top each taco with chopped cilantro and a squeeze of lime. Serve immediately.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 15.1 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 869 mg | 67% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1390 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
