Mexican cuisine · Breakfast & Eggs

Tacos de Huevo con Nopal

Breakfast tacos with scrambled eggs and pan-fried nopales, served with cilantro and lime.

Ingredients · for 4 servings

• 8 corn tortillas
• 6 eggs
• 300 g nopales (cactus paddles, jarred)
• 1 onion
• 1 serrano chile
• 2 tomatoes
• 1/2 bunch cilantro
• 1 lime
• 3 tbsp vegetable oil
• Salt, pepper

Instructions

1. Rinse the nopales thoroughly, drain well, and cut into 1 cm strips; finely dice the onion and tomatoes, and slice the serrano chile into thin rings.
2. Heat the vegetable oil in a large skillet and fry the nopales uncovered over high heat for 5-6 min. until the released liquid evaporates and the strips turn matte.
3. Add the onion and chile, cook for 2 min., then stir in the diced tomatoes and cook for another 2 min.
4. Whisk the eggs with salt and pepper, pour into the skillet, and push together with a wooden spoon over low heat for 2-3 min. until creamy and set.
5. Warm the corn tortillas in a separate dry skillet for 30 sec. per side until soft and pliable, and keep warm wrapped in a towel.
6. Divide the egg-nopal mixture over the tortillas, sprinkle with chopped cilantro, and serve with lime wedges for squeezing.