Tacos de Migas/Migas Tacos

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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

White onion

Jalapeño peppers

Roma tomatoes

Salt and pepper to taste

Avocado slices


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.


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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