Pepper Jelly and Cream Cheese Breakfast Tacos

Pepper Jelly and Cream Cheese Breakfast Tacos


Pepper Jelly and Cream Cheese Breakfast Tacos with Walnut Taco "Meat"


1 cup chopped walnuts
1 cup Cooked Quinoa
1⁄2 tablespoon Chili Powder
1 teaspoon avocado oil (or sub olive oil)
1⁄8 cup feisty fiesta salsa (or sub your favorite)
6 tablespoons Cream Cheese (plain or whipped)
4 tablespoons pepper jelly
1⁄2 cup chopped green cabbage
1 bunch cilantro
6 fried eggs*
1 tablespoon black sesame seeds (for garnish)
2 slices watermelon radish (cut into thin strips for garnish - optional)
6 street taco flour tortillas (or sub your favorite)


Make your walnut taco "meat"

  1. In a small skillet over medium heat, warm up avocado oil.
  2. Then add in walnuts, quinoa, chili powder, and salsa.
  3. Stir to combine, and saute for approximately 5 minutes until walnut pieces are warmed and softened. 

Fry your eggs: 
Crack eggs into large skillet over medium heat so that they don't touch each other (you might have to cook just 2 at a time). Then, cover the entire skillet with a large glass lid. This helps them cook from the top. Cook for approximately 5 minutes or until egg has reached its desired firmness. I like them to be a little drippy, but not too runny.
Assemble your tacos:

  1. Using a knife, spread a thin layer of cream cheese on each tortilla (approx 1 tbsp each). 
  2. Then, spread a thin layer of pepper jelly on top of that. (approx 1/2 tbsp each). 
  3. Add a couple spoonfuls of the walnut mixture on top of each, spreading it out evenly. 
  4. Then, add the green cabbage on one half of each.
  5. Then, top with fried egg (or scrambled, if you prefer). 
  6. Garnish with black sesame seeds and thinly sliced watermelon radishes. 
  7. Enjoy!!

Yields 6 Servings