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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Nazeema Grispe
[email protected]These tacos were delicious! I loved the combination of flavors and textures.
Sunny Saim
[email protected]I thought the migas filling was a little bland. I think I'll try a different recipe next time.
Macaad Liil
[email protected]These tacos were a great way to start my day. They were filling and flavorful.
Martha Phiri
[email protected]The migas filling was a little too dry for my taste. I think I'll add some more salsa next time.
Pa Pa
[email protected]These tacos were so easy to make, and they were so delicious! I'll definitely be making them again soon.
Lubega Juma
[email protected]I'm not a huge fan of migas, but I thought these tacos were pretty good.
Beverly Beatty
[email protected]These tacos were a great way to use up some leftover tortillas.
Norulhaq Naizai
[email protected]I love that this recipe is so versatile. I can add whatever toppings I want, and it always turns out great.
Veni Govender
[email protected]These tacos were a bit bland for my taste. I think I'll add some more seasoning next time.
Crazy Games 4K
[email protected]I wasn't sure about the migas filling at first, but it ended up being really good. I'll definitely be making these tacos again.
nicolus machava
[email protected]These tacos were perfect for a quick and easy breakfast. I loved the combination of flavors.
Advocate pari
[email protected]Not a fan of the migas filling. I think I'll try a different recipe next time.
Good Rahn
[email protected]These tacos were so easy to make, and they were absolutely delicious! I will definitely be making them again.
Abdull Goffar
[email protected]The migas were a little too spicy for my taste, but I was able to tone them down by adding some sour cream.
Aaliyah Tippins
[email protected]I love that this recipe uses simple ingredients that I already have on hand. It's a great way to use up leftover tortillas.
Ekene Ahubaraezeama
[email protected]These migas breakfast tacos were a huge hit with my family! The flavors were incredible, and the tacos were so easy to make. I'll definitely be making these again.