Breakfast Soft Taco with Persimmon Salsa

Contributed By: pkumar
Cooking Light

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

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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

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