Living in Austin, one of the greatest single menu items we’ve stumbled across are the migas tacos from Veracruz All Natural. And we’re not alone including the Veracruz migas taco on our best Austin restaurants list. Food Network went as far as to dub them a top 5 taco in America.
All that to say, this recipe is a stab at a copycat with our own little spin on it and one secret ingredient—Trader Joe’s Elote Corn Dippers. You would traditionally make migas with corn tortilla chips, but we’re in love with these corn chips and Vanessa noticed they recommend crumbling over eggs on their packaging. I’m not sure who suggested migas first but here we are!
Ingredients for Migas Tacos
Everything you’ll need:
- olive oil
- diced onion, poblano, and jalapeño
- shredded Mexican cheese
- pico de gallo
- TJ’s Elote Corn Chip Dippers (buy two bags and make corn chip taco pie)
- corn or flour tortillas
You may also want some queso fresco, cilantro, and salsa verde or hot sauce for serving. If you’re making a TJ’s run, I like their tomatillo heavy Green Dragon sauce. We have a full Trader Joe’s recipe guide and shopping list if you want to stock up on your next trip.
If you are sensitive to spice, you can use all poblano to reduce the heat. Also, be sure to remove any seeds and membranes from both peppers to further reduce the heat.
Warming the Tortillas
You can see in the photo above that I’m warming the tortillas directly over gas burners while cooking the migas. It’s a great way to save time and make sure your tortillas are ready to rock as soon as the migas are done. Nobody wants cold migas tacos!
Corn Chips vs Tortilla Chips
If you don’t have access to a Trader Joe’s, you can use the classic corn tortilla chips. I would season the eggs with at least salt and pepper if you go that route. You may also want to tinker with adding garlic powder, cumin, ground coriander, and maybe a little chili powder.
I always like to recommend using fresh off the block cheese instead of pre-shredded, but I used Tillamook’s Mexican 4-cheese blend here for convenience. Monterey jack or pepper jack cheese would be fine replacements, and you could even go without cheese altogether.
Pico de Gallo
This adds a hit of freshness at the very end. If you don’t have prepared pico de gallo, you could use freshly diced tomatoes and fresh cilantro. Or you could even use a little salsa or hot sauce. You can’t really mess this up!
Serving Your Migas Breakfast Tacos
The Veracruz migas tacos come with a slice of avocado on top, but we went with some queso fresco, extra pico, and a little TJ’s Green Dragon sauce. But these migas are your oyster. Add your favorite fixin’s and make them your own. And if you’re ever in Austin, be sure to hit up Veracruz and let us know how we compare!
- 1/2 (120g) Yellow Onion, diced
- 1 Jalapeño Pepper, diced
- 1 Poblano Pepper, diced
- 1 Tbsp (16g) Olive Oil
- 6 large Eggs
- 3 oz Trader Joe's Elote Corn Dippers (or corn tortilla chips)*
- 3 oz Shredded Mexican Cheese Blend
- 2 Tbsp (30g) Pico de Gallo
- 8 Corn Tortillas
- Heat the corn tortillas directly over a gas burner or on a large griddle. Place in a tortilla warmer or kitchen towel. (You can do this on a side burner while you cook the migas.)
- Whisk the eggs together in a large bowl before crumbling the Corn Dippers into the bowl. Mix together and set aside.
- Heat the olive oil in a skillet over medium heat. Add the onion, jalapeño, and poblano and cook until soft but not brown, about 5 minutes.
- Reduce to a medium-low heat before adding the eggs. Stir everything together until the eggs are fully scrambled.
- Remove from the heat and fold in the cheese and pico de gallo.
- Add about 3 oz of the migas to each tortilla and top with queso fresco, cilantro, and salsa verde or your desired toppings.
*If you use plain corn tortilla chips, you may want to add a small pinch of salt and pepper, as the Corn Dippers are seasoned. TJ's Everything but the Elote would be a good seasoning option as well.
For Lower Calorie Migas Tacos
You could substitute the 6 whole eggs for around 1 to 1 1/4 cup liquid egg whites. And instead of corn chips or fried tortilla chips, you could use a recipe like our baked tortilla chips.
Nutrition Information:Yield: 8 migas tacos Serving Size: 1 taco
Amount Per Serving: Calories: 230Total Fat: 12gCarbohydrates: 9gProtein: 8g