Migas Breakfast Tacos

1. Whisk Eggs

In a medium bowl, whisk together eggs with a pinch of kosher salt until well-mixed.

2. Warm Tortillas

Warm the corn tortillas in a dry skillet over medium heat for a minute or two, then wrap them in foil to keep them warm.

3. Toast Tortilla Chips

Increase heat to medium-high, add vegetable oil and toast the tortilla chips until browned.

4. Cook Onion and Poblano

Add diced onion and poblano chile to the skillet and cook until onion is translucent but both are still crisp.

5. Scramble Eggs

Pour beaten eggs over the chips and vegetables, and scramble until just set but still moist, for about 30 seconds to a minute.

6. Add Cilantro

Remove from heat and stir in chopped cilantro.

7. Assemble Tacos

Spoon egg mixture onto warm tortillas, top with shredded cheese, avocado slices, and a dollop of salsa.