Migas Taco

Migas tacos are a deliciously satisfying and hearty Tex-Mex dish that combines scrambled eggs, crispy tortillas, and savory seasonings, all wrapped in a warm taco shell. Traditionally, migas is a breakfast dish, often made by scrambling eggs with fried tortilla strips, onions, peppers, and cheese, but this recipe elevates the dish into a handheld, flavorful taco. The crispy tortilla strips provide a delightful crunch while the soft eggs and melting cheese bring rich, savory goodness. Topped with fresh salsa, avocado, and a sprinkle of cilantro, these migas tacos are perfect for breakfast, brunch, or even a quick dinner. Whether you’re making them for a family or serving a crowd, they’re sure to impress with their bold flavors and satisfying texture.

Ingredients:

• For the Migas:
  • 6 large eggs
  • 4 small corn tortillas, cut into strips
  • 1 tablespoon olive oil or vegetable oil
  • 1/2 small onion, finely chopped
  • 1/2 bell pepper, finely chopped (optional)
  • 1 small jalapeño, seeds removed and diced (optional for heat)
  • 1/4 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
  • Salt and pepper to taste
• For the Tacos:
  • 6 small soft flour or corn tortillas (6-inch size)
  • 1/2 cup fresh salsa (store-bought or homemade)
  • 1 ripe avocado, sliced
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Instructions:

1. Prepare the Tortilla Strips:
   • Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the tortilla strips. Fry the strips until golden and crispy, about 3-4 minutes, stirring occasionally to ensure they don’t burn. Remove the strips from the skillet and set them aside on a paper towel-lined plate to drain.
2. Sauté the Vegetables:
   • In the same skillet, add the chopped onion, bell pepper, and jalapeño (if using). Sauté over medium heat until softened, about 3-4 minutes. Season with a pinch of salt and pepper.
3. Scramble the Eggs:
   • Crack the eggs into a bowl, beat them lightly, and season with salt and pepper. Pour the eggs into the skillet with the sautéed vegetables and cook, stirring gently, until the eggs are scrambled and just beginning to set, about 3-4 minutes.
4. Add the Tortilla Strips and Cheese:
   • Once the eggs are nearly cooked, add the crispy tortilla strips back into the skillet. Stir everything together, allowing the crispy bits to mix into the soft eggs. Sprinkle the shredded cheese over the mixture and cook for an additional minute, just until the cheese melts and everything is combined.
5. Assemble the Tacos:
   • Warm the flour or corn tortillas in a separate skillet or microwave until pliable. Spoon the migas mixture evenly into each tortilla, dividing it among the tacos.
6. Top and Serve:
   • Top each taco with a few slices of fresh avocado, a spoonful of salsa, and a few sprigs of fresh cilantro. Serve immediately with lime wedges on the side for a burst of citrus.