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Migas Breakfast Tacos

clock-icon25 minutes
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Pixicook editorial team

Whip up a quick and spicy Tex-Mex breakfast with Migas Breakfast Tacos, perfect for a flavorful start to the day.

Ingredients for Migas Breakfast Tacos

units in
USchevron
serves
4 peoplechevron

Eggs, beaten

each

Kosher Salt

to taste

Corn Tortillas, warmed

each

Vegetable Oil

tablespoons

Tortilla Chips, crushed

cups

Onion, diced

each

Poblano Chile, diced

each

Cilantro, chopped

tablespoons

Cheese, shredded

cups

Avocado, sliced

each

Salsa

to taste

How to Make 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.

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