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Huevos a la Mexicana recipe with homemade tortillas at lynnecurry.com

Huevos a la Mexicana Tacos

Tri-color scrambled eggs folded into a taco take all the stress out of dinnertime. Adjust the heat of the peppers to your taste--or your kids. Of course, you can have these for breakfast, too. Serve with crumbled cojita cheese, avocado and salsa, as desired.

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Author Lynne Curry


  • 6 large eggs pastured
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons vegetable oil
  • 1/2 cup finely diced white onion
  • 1 serrano or jalapeno pepper, seeded and finely chopped
  • 1 large roma tomato, seeded and finely chopped
  • 4 corn tortillas, warmed homemade or store bought
  • cilantro leaves optional


  1. Beat the egg with the salt and 1 tablespoon water. Heat the oil in an 8-inch skillet over medium-low heat. 

  2. When it slides across the pan, add the eggs and let them begin to cook where they come in contact with the pan. Use a heat-proof spatula to stir the eggs.

  3. Add the onion, jalapeno and tomato and use the spatula to stir and fold the eggs continuously until they are completely cooked, about 3 minutes. If you like your scrambled eggs on the dry side, remove the pan from the heat and cover the pan to steam for 2 minutes.

  4. Divide the eggs onto the tortillas and top with the cilantro, if desired.