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Ingredients
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Taco Filling
Baja Pico & Slaw
Tortillas & Garnishes
Method
Taco Filling
- 1
Beat eggs
Crack the 8 eggs into a medium mixing bowl. Add 1 tablespoon whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk until mixture is uniform and slightly frothy (about 30 seconds).
- 2
Cook scrambled eggs
Heat a large nonstick skillet over medium-low heat. Add 2 tablespoons unsalted butter and let it melt and foam but not brown. Pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then using a silicone spatula gently push cooked edges toward the center, tilting pan to allow uncooked egg to flow beneath. Continue folding gently until eggs are mostly set but still soft and slightly glossy (3–4 minutes total). Remove pan from heat just before fully set; residual heat will finish them.
- 3
Add cheeses
Stir in 1 cup shredded sharp cheddar and 1/2 cup crumbled cotija into the eggs off the heat so the cheese melts into the scramble. Taste and adjust salt/pepper if needed. Keep warm while you prepare tortillas and slaw.
Baja Pico & Slaw
- 4
Make Baja slaw
In a bowl combine 2 cups finely shredded green cabbage, 2 tablespoons mayonnaise, 2 tablespoons lime juice, 1 teaspoon hot sauce, 1/4 cup chopped cilantro, and 1/2 teaspoon salt. Toss until cabbage is evenly coated. Taste and add more lime or salt if needed.
- 5
Prepare pico (if not using store-bought)
If making fresh pico: combine 1 cup diced tomatoes, 2 tablespoons finely chopped white onion, 1 tablespoon chopped cilantro, 1 small minced jalapeño (seeds optional), 1 tablespoon lime juice and pinch of salt. Mix and let sit 5–10 minutes to meld. Otherwise use 1 cup prepared pico de gallo.
Tortillas & Assembly
- 6
Warm tortillas
Warm an empty skillet over medium. Brush each tortilla lightly with a thin smear of oil or butter and warm 20–30 seconds per side until pliable and slightly browned in spots. Keep wrapped in a clean towel to stay warm while assembling.
- 7
Assemble tacos
Lay a warm tortilla on a plate. Spoon approximately 1/8 of the scrambled eggs (about 1/2 cup) onto each tortilla. Top with a spoonful of Baja slaw (about 2 tablespoons), 1–2 tablespoons pico de gallo, and a few slices or a spoonful of mashed avocado. Sprinkle with extra crumbled cotija if desired and add pickled jalapeños to taste.
- 8
Finish and serve
Serve tacos immediately with lime wedges on the side. Offer extra hot sauce and cilantro for garnish. These tacos are best eaten hot and fresh.