Breakfast Soft Tacos With Persimmon Salsa

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Inspired by Marion Winik's passion for salsa, we developed a persimmon version to pair with her soft tacos. If you can't find persimmon, use mango or peaches.

Ingredients

• 1 3/4 cups chopped peeled ripe persimmon (about 2 medium)
• 1/3 cups finely chopped red onion
• 2 tablespoons fresh lime juice
• 1 tablespoon minced cilantro
• 1/4 teaspoon salt
• 1 jalapeño pepper, seeded and diced
• 3 1/4 cups cubed peeled baking potato
• Cooking spray
• 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
• 6 large eggs, lightly beaten
• 6 (8-inch) flour tortillas

Directions

1. To prepare salsa, combine first 6 ingredients; set aside.
2. To prepare tacos, place potato in a microwave-safe bowl.
3. Cover with plastic wrap; microwave at HIGH 5 minutes.
4. Heat a large nonstick skillet coated with cooking spray over medium high heat.
5. Add potato; cook 5 minutes, stirring occasionally.
6. Stir in cheese and egg; cook 3 minutes or until soft-scrambled, stirring constantly.
7. Warm tortillas according to package directions.
8. Spoon about 2/3 cup egg mixture down center of each tortilla.
9. Top each with 1/3 cup salsa; roll up tortillas.

Yield: 6 servings (serving size: 1 taco)