These sweet tortillas turn crispy and caramelized in a hot pan, then hold scrambled eggs and salsa for a quick weeknight dinner. The sugar in the dough gives you deep colour and mild sweetness that grounds the taco. A pantry meal that comes together in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 380 calories a serving, 15 g protein, 27 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Lay 4 tortillas flat in the pan and cook until golden and crispy on one side, about 2 minutes, then flip and cook another 2 minutes until the other side colours. Transfer to a plate; repeat with remaining tortillas. You should have 8 taco shells.8 min
2. In the same skillet, add the remaining 1 tablespoon oil and crack 4 eggs into it. Mince 1 garlic clove and dice 1/4 onion and scatter them over the eggs. Scramble everything together over medium heat, stirring with a wooden spoon, until the eggs are set and the onion softens, about 4 minutes.4 min
3. Season the eggs with salt and pepper. Divide the scrambled egg mixture among the 8 crispy tortilla shells, top each with a spoonful of salsa verde, and serve with lime wedges to squeeze over.

Note Swap the eggs for black beans if you have them, or serve the crispy tortillas as bowls filled with any cooked protein and vegetables. Leftover tortillas crisp up again in a dry pan. Serve with avocado, pickled jalapeños, or crema alongside if you have them.