The best breakfast tacos

By G. Daniela Galarza

Ingredients

3 large eggs
1/4 teaspoon fine salt
2 tablespoons vegetable or olive oil, divided
4 (5-inch) tortillas, corn or flour
2 scallions, white and light green parts sliced
1/4 cup (2 ounces) crumbled or shredded cheese (optional; may substitute vegan cheese)
A few sprigs fresh cilantro
Chile oil or hot sauce, to taste
Lime wedges, for serving

Step 1

In a medium bowl, whisk the eggs with the salt until homogeneous and foamy, about 30 seconds.

Step 2

To reheat corn tortillas: In a large skillet over medium heat, add about 1 teaspoon of oil. Slide one of the tortillas around to grease the skillet with the oil, then add the remaining tortillas in a single layer. It’s okay if they overlap a bit. Heat the tortillas until they begin to puff or brown, about 3 minutes, then flip and heat until they develop a few light brown spots, another 3 minutes. Using tongs, remove the tortillas from the skillet. Or you may steam them in a barely damp towel in the microwave.

To reheat flour tortillas: Warm over a low open flame until speckled spots appear, or steam them in a barely damp towel in the microwave.

Step 3

Increase the heat to high and add the remaining oil to the skillet. When it shimmers, turn off the heat. Carefully add the whisked eggs and, using a rubber spatula, stir the eggs so they form large, fluffy curds — or cook the eggs until they are as done as you like.

Step 4

Divide the scrambled eggs among the tortillas. Top with the scallions, cheese, if using, cilantro and chile oil or hot sauce, and serve, with lime wedges for squeezing.

https://www.washingtonpost.com/food/2022/01/20/easy-breakfast-taco-recipe/