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Migas Breakfast Tacos
80% authentic · Tex-Mex
A Tex-Mex favorite, Migas tacos combine crispy tortilla strips with scrambled eggs, cheese, and optional additions like jalapeños and pico de gallo.
Ingredients
- Corn tortillas6
- Eggs6
- Vegetable oil1/2 cup, for frying
- Cheddar cheese1 cup, shredded
- Jalapeño1, finely diced (optional)
- Pico de gallofor serving
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut corn tortillas into thin strips (about 1/4 inch wide). Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla strips in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Reserve about 2 tablespoons of the frying oil in the skillet.
- 2
While tortilla strips fry, whisk eggs with salt and pepper in a bowl. If using, add diced jalapeño to the eggs.
- 3
Add the whisked eggs to the skillet with the reserved oil. Cook, stirring gently, until the eggs are almost set but still slightly wet. Add the crispy tortilla strips and shredded cheddar cheese to the skillet. Gently fold everything together until the cheese is melted and the tortilla strips are coated.
- 4
Warm small corn tortillas if desired, or serve the migas mixture directly in bowls or as is.
- 5
Spoon the migas mixture into the warm tortillas (if using) or serve in bowls. Top with pico de gallo.
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