From craving to table
Instructions
- 1
In a small bowl, whisk together the mayonnaise, sriracha sauce, and lime juice to make the sriracha mayo. Set aside.
- 2
In a medium bowl, whisk the eggs, milk, salt, and pepper until well combined.
- 3
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring gently, until soft scrambled. Remove from the heat.
- 4
Warm the tortillas in a dry skillet or microwave until soft and pliable.
- 5
To assemble each taco, spread a spoonful of sriracha mayo on a tortilla. Add a portion of scrambled eggs, then top with shredded carrots, red cabbage, cucumber, cilantro, and green onions.
- 6
Drizzle each taco with a little soy sauce and squeeze of lime juice.
- 7
Serve immediately with extra lime wedges on the side.