Breakfast Tacos with Chili Lime Jackfruit
453 Calories
67 g Carbs
15 g Protein
14 g Fat
Total Time
2 servings

These quick and easy breakfast tacos use meatless jackfruit "carnitas" as their base and homemade pico de gallo for garnish, but to save time you can always substitute a store-bought salsa instead. To make this meal gluten-free, swap out the flour tortillas for corn, and if you prefer a completely vegan option, scramble up tofu instead of eggs.

Pico de gallo Ingredients

  • 1 tomatoes
  • ¼ red onion, sliced
  • 1 jalapeno pepper, diced
  • ¼ cup cilantro
  • 1 tbsp lime juice
  • 1 tsp table salt
  • 1 tsp olive oil

jackfruit scramble Ingredients

  • 1 package upton’s naturals chili lime carnitas jackfruit
  • 2 egg
  • 4 flour tortilla

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  1. For the pico de gallo: Combine the tomato, onion, jalapeno, cilantro, lime juice, and a pinch of salt in a bowl and toss to combine. Let sit so the flavors can marry.
  2. Heat a pan and add a little bit of olive oil. Add jackfruit and sauté for about 4 minutes.
  3. Beat the eggs in a bowl and drop into the pan with the jackfruit, scrambling them as they cook.
  4. In a hot skillet without oil, heat the tortillas for about 30 seconds on each side. Fill tortillas with jackfruit scramble, and top with pico de gallo.

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