A hearty dinner inspired by a substantial breakfast, this quick entrée brings together chili-dusted skirt steak and fluffy scrambled eggs and tucks them into blistered corn tortillas. Lime wedges, chopped tomato, cilantro, and crumbly queso fresco top off these tacos, adding a finishing touch of freshness. 

Martha Stewart Living, January/February 2021


Credit: Jenny Huang

Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle steak with chili powder and season generously with salt and pepper. Heat 1 tablespoon oil in a large, heavy skillet (such as cast iron) over high until just smoking, 1 to 2 minutes. Working in batches, add steak and cook, flipping once, until well browned and just cooked through, 1 to 2 minutes a side. Transfer to a plate; tent with foil.

  • Combine tomato and cilantro; season with salt and pepper. Blister tortillas over an open flame and wrap in a clean towel to keep warm. Heat a small nonstick skillet over medium and swirl in remaining 1 tablespoon oil.

  • Add eggs to skillet, season with salt and pepper, and cook, stirring often, until just set, about 2 minutes; remove from heat. Slice meat against the grain, then chop into bite-size pieces. Serve in tortillas with eggs, tomato mixture, queso fresco, and more chili powder, with lime wedges alongside.