I have to say first and foremost that these Chicken & Scrambled Eggs Tacos are so simple yet oh soooo good. If I’m not following my moderation diet, I could’ve eaten a dozen + 2 of these tacos. These are good for breakfast, lunch, brunch, snacks or dinner. Pick any time of the day and enjoy.
Do this hours before cooking dinner. Boil 1 chicken leg quarter until half-way cooked. Put the cooked chicken in a bowl, store in the fridge to cool down. Once it’s completely cook separate the chicken meat from the bone. Discard the bone. Chop the chicken meat coarsely.
You can of course use leftover chicken if available.
Scrambled Eggs: Beat 5 eggs with 1/4 cup of milk. Season with salt and pepper. Melt butter in a pan. Add the beaten eggs and let that settle for a minute or 2. Stir once or twice, sprinkle a little bit of powdered garlic and lemon-pepper seasoning. Stir again a few times to cook for another 3-5 minutes or so. Transfer into a bowl, set aside.
Chicken Filling: Using the same pan, heat up 2 tbsp of oil. Add the chopped cooked chicken. Season with a little bit of powdered garlic and lemon-pepper seasoning. Stir and cook for about 5 minutes or so. Add chopped scallions. Stir and cook for another minute or less.
Brush a griddle lightly with oil. Warm up the corn tortillas, 5 seconds on each side.
If you don’t have an electric griddle, use an iron skillet or a regular pan. This takes longer though so I suggest you buy a griddle soon coz it’s good for making pancakes, cooking bacon, among other things.
Assembling The Tacos: corn tortillas, a scoop of scrambled eggs, a scoop of chicken & scallions, light drizzle of salsa, and cilantro on top. Add sour cream and shredded cheddar cheese on top if you want. Avocado slices would be great as well.
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| Chicken & Scrambled Eggs Tacos |
- 1 leg quarter
- 2 sprigs of scallions, chopped
- 5 eggs
- 1/4 cup of milk
- garlic powder
- lemon-pepper seasoning
- salt & pepper
- oil
- 12-15 corn tortillas
- 1 cup of salsa
- sprigs of cilantro
- Do this hours before cooking dinner: Boil 1 chicken leg quarter until half-way cooked. Put the cooked chicken in a bowl, store in the fridge to cool down. Once it’s completely cook separate the chicken meat from the bone. Discard the bone. Chop the chicken meat coarsely.
- Scrambled Eggs: Beat 5 eggs with 1/4 cup of milk. Season with salt and pepper. Melt butter in a pan. Add the beaten eggs and let that settle for a minute or 2. Stir once or twice, sprinkle a little bit of powdered garlic and lemon-pepper seasoning. Stir again a few times to cook for another 3-5 minutes or so. Transfer into a bowl, set aside.
- Chicken Filling: Using the same pan, heat up 2 tbsp of oil. Add the chopped cooked chicken. Season with a little bit of powdered garlic and lemon-pepper seasoning. Stir and cook for about 5 minutes or so. Add chopped scallions. Stir and cook for another minute or less.
- Brush a griddle lightly with oil. Warm up the corn tortillas, 5 seconds on each side.
- Assembling The Tacos: corn tortillas, a scoop of scrambled eggs, a scoop of chicken & scallions, light drizzle of salsa, and cilantro on top. *Add sour cream and shredded cheddar cheese on top if you want. Avocado slices would be great as well.
You can of course use leftover chicken if available.
If you don’t have an electric griddle to warm up the tacos, use an iron skillet or a regular pan. This takes longer though so I suggest you buy a griddle soon coz it’s good for making pancakes, cooking bacon, among other things.
