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Jackfruit Breakfast Tacos

A delicious breakfast favorite made meatless with DOLE Jackfruit.

Total Time: 25 min

Servings: 4

Ingredients

1 ½ cups tomatoes, diced, deseeded

1 cup DOLE® Chef-Ready Cuts Diced Avocado, thawed

½ cup red onion, diced

⅓ cup jalapeno, diced, deseeded

2 Tbsp cilantro, chopped, reserve some for garnish

1 Tbsp salt

4 lime wedges, for garnish, + ⅓ cup lime juice

cooking oil, as needed

1 cup potato, diced

2 tsp cumin

2 tsp chili powder

½ tsp cayenne

¾ cup onion, sliced

½ cup bell pepper, sliced

1 Tbsp garlic, minced

2 cups DOLE Shredded Young Green Jackfruit, drained

2 packets sazon

1 tsp oregano

8 tortillas

⅓ cup radish, thinly sliced

8 eggs, fried

4 Tbsp cotija cheese

hot sauce, as needed

To create avocado pico de gallo, combine tomatoes, avocado, red onion, jalapenos, 2 Tbsp cilantro, salt, and ⅓ cup lime juice in a medium bowl, adding additional salt if needed.
Heat oil in a large skillet over medium-high heat. Add the potato, cumin, chili powder, cayenne, and sauté until potato is tender, roughly 8 minutes.
Add the onion and bell pepper, and cook for 3-4 minutes until tender. Add garlic and cook for 2 minutes longer, until fragrant.
Add jackfruit, sazon, and oregano to the skillet and sauté for 3 minutes.
Lightly warm the tortillas in the oven or on the stovetop.
To serve: build the tacos with the jackfruit mixture, avocado pico de gallo, radish, fried eggs, cotija cheese, cilantro, and optional hot sauce. Serve with a lime wedge on the side.
Alternatively: wrap the components together into a warmed flour tortilla with scrambled eggs instead of fried eggs for a jackfruit breakfast burrito.