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Sunrise Breakfast Tacos with Pineapple Basil Salsa

45 minutes | Yield: 4 Servings

Breakfast tacos with fresh Cilantro served alongside a pineapple Basil salsa are perfect for breakfast for dinner or an average weekend morning.


  • 2 tablespoons olive oil
  • 1 pound ground chicken
  • ½ sweet onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 2 chipotle peppers in adobo sauce, chopped
  • ¼ cup orange juice
  • ¼ cup water
  • 1 cup fresh pineapple chunks
  • ¼ cup fresh Soli Organic Cilantro
  • ¼ cup fresh Soli Organic Basil
  • 1 jalapeno, seeded and chopped
  • 1 lime, juiced
  • Pinch of salt
  • 8 tortillas, warmed
  • 8 eggs, fried
  • Sliced avocado, for serving
  • Crumbled feta cheese or cotija cheese, for serving


  1. Heat olive oil over high heat before adding ground chicken and onion. Stir often until the chicken is browned, about five minutes.
  2. Mix in garlic, chili powder, paprika, salt, chipotle peppers, orange juice, and ¼ cup water. Simmer on medium heat for 15 minutes, or until the sauce is slightly thickened. Remove from heat and add Soli Organic Cilantro.
  3. In a separate bowl, mix together pineapple, Soli Organic Basil, jalapeno, lime juice, and a pinch of salt.
  4. Construct tacos by topping each tortilla with one egg, chicken, salsa, avocado, and cheese. Enjoy!

Inspired by Half-Baked Harvest