Scrambled Egg Taco

Last week we had been to Taco Bell and I was surprised to see the varieties of Mexican cuisines. There I fall in love with "The Tacos". Everybody knows how to make tacos: brown the meat, place it with other veggies, garnish and serve. Awesome, good for some, go make tacos.
If you want a good taco recipe that uses spices from the cabinet, or if you are crazy like me.... Then keep reading! :)

The salad itself is very easy to make and also, I made my own tacos. For this I used store bought corn tortillas, fried them in oil, till crispy and while frying I fold them to form the shape of taco.

As I made them for breakfast, I used scrambled eggs instead of meat. No doubt, a big forkful of scrambled egg shots with Mexican spirit - that is, with tomatoes, chillies and cilantro and if those eggs are rolled into warm corn tacos, I'll bet the experience itself seared itself into your brain.

Ingredients:

4 small corn tortillas
2 tbsp oil
1/4 cup onion, sliced
4 chopped green chillies
3 eggs
2 tbsp milk
1/2 cup shredded cheese
Salt to taste

To Garnish : chopped tomato, chopped cilantro and tomato ketchup

Method:

Heat oil in a pan and fry corn tortillas, flipping them frequently until done. Just before taking them out of oil, fold them to form the shape of taco.
Instead of frying, you can microwave them. All you need to do is, wrap the tortillas in foil and place in oven to warm at 300F. Check in between to see whether the tortillas are crispy enough.

In a medium skillet, heat 1 tsp oil and add chopped onions and green chillies. Saute for 5 mins. Beat eggs with milk, salt and half of cheese. Pour into the skilled and cook, stirring to scramble, until eggs are done.
Spoon the egg mixture onto the tacos. Top it with chopped tomatoes, cilantro, tomato ketchup and shredded cheese.

Note: Instead of ketchup, you may use any type of salsa.

I believe, all contrasting flavors and textures make this a special experience. Enjoy your Mexican breakfast.

This entry goes to event BSI-MILK hosted by Sanyukta.

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