Migas Tacos Recipe: How to Make Migas Breakfast Tacos

• 1 tablespoon olive oil or vegetable oil
• 1 small white onion, finely chopped
• 1 jalapeño chile, stems and seeds removed, finely chopped
• ¼ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• ½ teaspoon cayenne pepper (optional)
• 1 cup crushed corn tortilla chips or tortilla strips, preferably homemade
• 1 Roma tomato, diced
• 6 large eggs, lightly beaten
• 8 ounces shredded cheese (cheddar cheese or Monterey jack cheese)
• 4 6-inch flour tortillas
• 1 small avocado, halved, pitted, and thinly sliced
• ¼ cup fresh cilantro leaves
• Hot sauce (optional)

1. 1

   Warm the olive oil in a medium nonstick skillet over medium-high heat.

2. 2

   Add the onions and jalapeño chile and cook, occasionally stirring, until the onions are translucent, about 5 minutes.

3. 3

   Add the salt, pepper, and cayenne, if using. Reduce to medium heat.

4. 4

   Add the tortilla chips and diced tomatoes, stirring to coat.

5. 5

   Add the eggs to the skillet and scramble lightly, about 2 minutes. Stir in half of the cheese. Season to taste with salt and pepper.

6. 6

   While the eggs are cooking, use a griddle or gas burner on low heat to warm your flour tortillas, about 1 minute each.

7. 7

   Place the warm tortillas on a serving plate. Divide the egg mixture, avocado, and remaining cheese evenly between the tortillas.

8. 8

   Sprinkle the tacos with cilantro leaves and drizzle the tacos with hot sauce as desired for serving.

9. 9

   You can prepare migas tacos ahead of time and store them in an airtight container in the refrigerator for up to 5 days for a fast weekday breakfast. Reheat the tacos in the microwave, wrapped in a damp paper towel until warmed through.

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