If migas are good, “Tacos de Migas” are extra good! This is my all-time favorite breakfast; I would also eat it for lunch and dinner if I could. Is that good! The best part of these tacos is the texture of the crispy corn tortillas against the soft flour tortilla. Creamy avocado and spicy salsa roja, just send these migas tacos over the top!
I’ve had migas my whole life but for some reason, never had them in tacos. This is something I learned in Texas. I always wonder why it took me so long to find them, or why they didn’t find me before!
What you need to make Tacos de Migas
Oil. For frying the tortillas
Corn tortillas. For the migas
Flour tortillas. For the tacos
Salt and pepper to taste
Cilantro for garnish
Helpful Tips and Tricks
Always make sure the oil is hot before you add the tortillas in. If it is not hot, the tortillas will absorb the oil and they will be greasy and not crispy. One way you can taste the oil is adding one piece of tortilla, if the oil bubbles around it, it means is ready.
Make sure to turn the burner to low when adding the onions, jalapeños and tomatoes. If the skillet remains too hot the eggs will cook too fast. Once the eggs are done it would be hard to make them stick to the tortillas.