Contributed By: pkumar
Cooking Light
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Mexican & Spanish
Meal Type: Breakfast & Brunch
Ingredients
Salsa:
1 3/4 cups Chopped peeled ripe Persimmon, about 2 medium
1/3 cups Finely chopped red onion
1 tablespoon Minced fresh cilantro
2 tablespoons Fresh lime juice
1/4 tsp Salt
1 Seeded and diced jalapeno pepper
Tacos:
31/4 cups Cubed, peeld baking potato
Cooking Spray
1/2 cup Shredded Monteray Jack cheese with jalapeno peppers
6 Large eggs, lightly beaten
6 8-inch flour tortillas
Preparation
To prepare salsa, combine first 6 ingredients; set aside.
To prepare tacos, place potatoes in microwave-safe bowl. Cover with plastic wrap; microwave at High 5 minutes.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potatoes; cook 5 minutes, stirring occasionally. Stir in cheese and eggs; cook 3 minutes or until soft-scrambled, stirring constantly. Warm tortillas according to package directions. Spoon about 2/3 cup egg mixture down center of each tortilla. Top each with 1/3 cup salsa; roll up tortillas. Yield: 6 servings (serving size: 1 taco)
Cook's Notes
Mango or Peaches can be used instead of Persimmon
Nutrition Information
Calories: 337
;
Total Fat: 11.2g
;
Saturated Fat: 3.9g
;
Polyunsaturated Fat: 1.2g
;
Carbohydrates: 45.2g
;
Protein: 14.6g
;
Calcium: 196mg
;
Sodium: 476mg
;
Iron: 2mg
;
Fiber: 1.9g