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Egg Tacos Recipe
|Milk||1⁄2 Cup (8 tbs)|
|Soy grits||2 Tablespoon|
|Hot green chilies/1/4 to 1/2 tsp crushed dried chilies||2 Teaspoon, chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Chili powder||3 Teaspoon|
|Corn tortillas||4 , fried quickly in hot oil and folded in half|
|Cheese||1 Cup (16 tbs), grated|
|Tomatoes||2 , sliced|
Serving size: Complete recipe
Calories 1925 Calories from Fat 1065
% Daily Value*
Total Fat 120 g184.4%
Saturated Fat 49.9 g249.3%
Trans Fat 0 g
Cholesterol 1432.4 mg
Sodium 2678.4 mg111.6%
Total Carbohydrates 119 g39.8%
Dietary Fiber 18.7 g74.9%
Sugars 23.6 g
Protein 104 g208.8%
Vitamin A 194.2% Vitamin C 119%
Calcium 167.5% Iron 111.3%
*Based on a 2000 Calorie diet
Saute the fresh chilis and onions in the oil until the onions begin to brown. If you are using dried chilis, stir them into the egg mixture along with the chili powder, salt, and ground cumin.
When the onions are golden, add the eggs and then scramble them until they are somewhat dry. Their color will be unusual, but they should be delightfully spicy!
Serve the eggs, fried tacos, tomatoes, and cheese separately, and assemble the tacos as you are ready to eat them.
Place a generous amount of egg in the shell, cover with cheese, top with tomato, and then eat.