Scrambled Egg Tacos

• 4 corn tortillas
• 2 teaspoons olive oil
• 4 tablespoons diced white onion
• 4 tablespoons (seeds and jelly removed) diced tomato
• 1/2 jalapeno pepper (seeds and ribs removed if no spiciness is desired), diced
• 4 whisked eggs
• Course salt
• Freshly cracked black pepper
• 4 tablespoons diced or crumbled Cotija cheese
• 2 tablespoons chopped fresh cilantro or parsley
• Cholula Original hot sauce (optional but highly encouraged)

1. Warm both sides of the tortillas in a pan over low heat, a couple of minutes on each side.
2. Meanwhile, in another saute pan, heat olive oil over medium heat. Add in onions and a pinch of salt and cook until onions are soft, about a minute or two.
3. Add tomato and jalapeno and cook, stirring, for another minute.
4. Add in the whisked eggs, folding them repeatedly until all ingredients are incorporated and eggs are fully set, about 2 more minutes.
5. Turn off the heat and sprinkle eggs with salt and pepper to taste. Fill each warmed tortilla with an equal amount of cooked eggs, then top all tacos with the cheese, cilantro (or parsley) and Cholula Original hot sauce.

corn tortillas, olive oil, white onion, tomato, pepper, eggs, course salt, freshly cracked black pepper, cotija cheese, fresh cilantro, cholula

Taken from food52.com/recipes/20998-scrambled-egg-tacos (may not work)