Breakfast tacos with corn tortillas are so tasty and I love making them. I haven’t made them in a while and was craving them last week so decided to add them to the dinner menu one night. The special ingredient addition this time? Cilantro! It did not disappoint.
I just scrambled up two eggs with onion, mozzarella cheese, pink himalayan salt, black pepper, and garlic powder. Once the eggs are cooked I set them aside and lightly pan-fry corn tortillas with pam until they start to brown. This is KEY for corn tortillas so they don’t fall apart.
Add bacon, a splash of hot sauce, fresh cilantro, and enjoy!