Breakfast Ta cos Al Pastor

Recipe courtesy of Half Baked Harvest

Prep time :10 minutes

Total time :30 minutes

Servings :4-6

•2 tablespoons olive oil

•1pound ground chicken or pork

•1/2 sweet onion, chopped

•2 cloves garlic, minced or grated

•2 teaspoons chili powder

•1 teaspoon paprika

•1 teaspoon, plus pin ch, kosher salt, divided

•2 chipotle peppers in adobo, chopped

•1/2 cup not-from-concentrate Florida’ s Natural Brand Orange Juice

•1/4cupwater

•2 cups fresh pineapple chunks, divided

•1/4 cup fresh cilantro, chopped

•1/4 cup fresh basil, chopped

•1 jalapeño, seeded and chopped

• 1 lime, juice only

• 4- 6 fried eggs

•6-8 corn or flour tortillas, war med

•sliced avocado

• feta or cheddar cheese

In large skillet, heat olive oil over high heat. When oil shimmers, add ground chicken and onion. Cook, stirring often and breaking up meat as it cooks, until chicken is browned, about 5 minutes.

Add garlic, chili powder, paprika, salt, chipotle peppers, orange juice, water and 1 cup pineapple. Reduce heat to medium and simmer until sauce has thickened slightly around chicken, about 10-15 minutes. Remove from heat and stir in cilantro.

Pineapple-basil Salsa:

In bowl, combine remaining pineapple, basil, jalapeño, lime juice and pinch of salt.

To serve: Divide fried eggs among tortillas and top with chicken. Add pineapple-basil salsa, avocado and cheese.