ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mexican Scrambled Egg Tacos

Photo: Randy Mayor; Styling: Leigh Ann Ross
Total time 25 mins
Yield 4 servings (serving size: 2/3 cup egg mixture and 2 tortillas)

Ingredients

  • 2 teaspoons canola oil
  • 1 jalapeño pepper
  • 3/4 cup thinly sliced green onions
  • 2 garlic cloves, minced
  • 1 3/4 cups chopped plum tomatoes
  • 1/2 teaspoon salt
  • 6 large eggs, lightly beaten
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 1/4 cup chopped fresh cilantro
  • 8 (6-inch) corn tortillas, warmed
  • 4 lime wedges (optional)
  • Hot pepper sauce (such as Tabasco, optional)

Nutrition Information

  • calories 289
  • fat 14.1 g
  • satfat 4.5 g
  • monofat 4.3 g
  • polyfat 2.4 g
  • protein 15.6 g
  • carbohydrate 25.3 g
  • fiber 3.4 g
  • cholesterol 285 mg
  • iron 1.9 mg
  • sodium 503 mg
  • calcium 156 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Cut jalapeño in half lengthwise; discard seeds from one half and leave seeds in remaining half. Mince both jalapeño halves. Add jalapeño, green onions, and garlic to pan; sauté 3 minutes or until tender. Add tomatoes and salt; cook 2 minutes or until thoroughly heated, stirring frequently.

  2. Add eggs; cook 3 minutes or until soft-scrambled, stirring constantly. Sprinkle evenly with cheese and cilantro. Serve with tortillas, lime wedges, and hot sauce, if desired.