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Tacos de Huevos a la Mexicana

An easy recipe for tacos de huevos a la Mexicana featuring flavorful Mexican-style scrambled eggs served on warm corn tortillas. | An easy recipe for tacos de huevos a la Mexicana featuring flavorful Mexican-style scrambled eggs served on warm corn tortillas. |
prep time 5 minutes
cook time 15 minutes
yield 8-10 tacos


During childhood visits to her grandparents' home in Guanajuata, recipe author Lola Dweck learned just how important it is to fuel up first thing in the morning. Lucky for Lola, one can always count on desayuno (breakfast) being a warm, hearty meal in Mexico, and these Mexican-style tacos are no exception. More from Lola:

Mexican breakfast can be a multi-course affair. First comes the hot drink and fruit, pan dulce, or other sweet treat, and then the plato fuerte, or main entree. Huevos a la Mexicana, which loosely translates to Mexican-style scrambled eggs, is an iconic dish that graces the tables of both restaurants and homes throughout Mexico. The name derives from its easy-to-find ingredients that are red, white, and green, and emblematic of the Mexican flag.

Huevos a la Mexicana can be served alongside beans, wrapped into a burrito, or on warm corn tortillas. And since I’m always in the mood for tacos, regardless of the time of day, tacos de huevos a la Mexicana make their way onto my menu several times a month.

BY:Lola's Cocina


For the scrambled eggs

  • 2 tablespoons neutral oil
  • 1/2 large onion, diced
  • 2 serrano or jalapeño peppers, diced (see notes)
  • 2 Roma tomatoes, diced
  • 12 Nellie’s Free Range Eggs
  • Salt, to taste

For the tacos

  • 8-10 corn tortillas
  • Avocado, sliced, for topping
  • Cabbage, shredded, for topping
  • Salsa, for serving


To make the scrambled eggs:

  • Heat oil in a large cast-iron pan over medium heat. Add onions and sauté until translucent, about 3 minutes.
  • Add peppers and cook for an additional 2 minutes.
  • Add tomato and cook for an additional 3-5 minutes, reducing some of the moisture from the pan.
  • Meanwhile, crack eggs into a medium bowl and season with salt. Beat eggs with a fork until well combined.
  • Pour eggs into the pan and mix with the sautéed vegetables. Reduce heat to low and cook, stirring occasionally, until the eggs reach your desired consistency. For eggs that are fluffy and just set, cook for 3-4 minutes. Remove from heat and set aside.

To assemble the tacos:

  • Heat tortillas on a comal, griddle, or flat frying pan, warming each side for 20-30 seconds.
  • Spoon 2-3 tablespoons of scrambled eggs onto each warmed tortilla. Top with sliced avocado and shredded cabbage. Serve with your favorite salsa and enjoy!

Nellie's Notes

Jalapeños often deliver a milder flavor without much spice, similar to bell peppers. If you like your tacos with a little extra heat, reach for serrano chili peppers for a bolder, spicier breakfast.

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Comments Reviews

Cherry MiloeJune 03, 2022

Muchas gracias! I'm from San Diego and miss the great "Mexican food" as we (ignorantly!) called the food we could buy on almost every corner! sigh! The food in DC and Annapolis is made by those from Central America and tastes quite different from the food we love so much in San Diego!! Love Nellie's eggs and will try your new products!!


Hi Cherry! We are so humbled to hear your story and that you choose us to be apart of your food culture. Thanks for supporting our free range family!

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