My memory is not the best. Many times I can’t recall what I did last weekend or even yesterday without looking at my calendar. Note to self: see primary care physician pronto about memory lapses. So when it comes to my childhood, my memories are few and far between. I’m not sure if it was elementary school or middle school, but I remember searching for four leaf clovers at recess and anxiously standing in line to play “wall ball”, a game for the cool kids which involved hitting a bouncy ball against a wall repeatedly. One of my fondest, most vivid grade school memories is of Taco Tuesdays
I loved school tacos even though they were a dripping, bright orange mess of grease and ground mystery meat soaking into a hard tortilla shell which would inevitably split at the seam and send hot oil down your arms.
My love of tacos has matured significantly since then. I still celebrate Taco Tuesdays by heading over to Pequena for some real-deal shredded chicken tacos and an ice cold grapefruit habanero margarita. Lately I’ve been making these Scrambled Egg Tacos at home since eggs are such an easy protein to cook up. I eat these for lunch or dinner, but they’re also great for a hangover brunch! Have yourself a fresher, tastier version of Taco Tuesday...
Makes 2 tacos
2 corn tortillas
1 teaspoon olive oil
2 tablespoons diced white onion
2 tablespoons (seeds and jelly removed) diced tomato
1/4 jalapeno pepper (seeds and ribs removed if no spiciness is desired), diced
2 whisked eggs
Freshly cracked black pepper
2 tablespoons diced or crumbled Cotija cheese
1 tablespoon chopped fresh cilantro or parsley
Cholula Original hot sauce (optional but highly encouraged)
Warm both sides of the tortillas in a pan over low heat, a couple of minutes on each side.
Meanwhile, in another saute pan, heat olive oil over medium heat. Add in onions and a pinch of salt and cook until onions are soft, about a minute or two.
Add tomato and jalapeno and cook, stirring, for another minute.
Add in the whisked eggs, folding them repeatedly until all ingredients are incorporated and eggs are fully set, about 2 more minutes.
Turn off the heat and sprinkle eggs with salt and pepper to taste. Fill each warmed tortilla with an equal amount of cooked eggs, then top both tacos with the cheese, cilantro (or parsley) and Cholula Original hot sauce.