MIGAS BREAKFAST TACOS
Tortilla chips in tacos may seem like overkill, but they're not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top - along with melted cheese - adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand.
Provided by Genevieve Ko
Categories breakfast, brunch, dinner, lunch, quick, snack, weekday, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Beat the eggs with 1/2 teaspoon salt in a medium bowl.
- Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.
- Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
- Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.
- Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams
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[email protected]These migas breakfast tacos are a staple in my household. They're quick and easy to make, and they're always a crowd-pleaser. I love that I can use up leftover tortillas and eggs, and the pico de gallo adds a refreshing pop of flavor. Highly recommen
Kezon Nick
[email protected]Not a fan. The tacos were too greasy and the eggs were overcooked. I think I'll stick to my regular breakfast routine.
Zizo Ahmed
[email protected]Absolutely delicious! These tacos are the perfect weekend brunch. I love that they're packed with protein and veggies, so I can feel good about indulging. Thanks for sharing this amazing recipe!
Last Emperor
[email protected]Disappointed. The tacos were bland and lacked flavor. I followed the recipe exactly, but something went wrong. Maybe I'll try a different recipe next time.
Saqlain dogar Dogar
[email protected]These migas breakfast tacos were a delicious and satisfying way to start the day. I loved the combination of textures and flavors, and the homemade salsa was the perfect finishing touch. I'll definitely be making these again!
rina akter
[email protected]Meh, I've had better. The tacos were just okay, nothing special. I probably won't be making them again.
Mehedi Khan
[email protected]These tacos were a hit with my family! Even the picky eaters loved them. I especially appreciated the step-by-step instructions, which made the recipe super easy to follow.
Anastasia Silima
[email protected]Not bad! The tacos were tasty, but I found the eggs to be a bit dry. Next time, I'll add some more butter or oil to the pan before cooking them.
Sameer Baloch
[email protected]Wow, just wow! These migas breakfast tacos are a game-changer. They're so easy to make yet incredibly delicious. I love that I can customize them with my favorite toppings, like avocado, salsa, and hot sauce. Definitely a new favorite breakfast recip
Md SkSUJON
[email protected]These migas breakfast tacos were an absolute delight! The combination of crispy corn tortillas, fluffy eggs, flavorful chorizo, and fresh pico de gallo was simply irresistible. I especially loved the addition of queso fresco, which added a creamy and