Breakfast Soft Tacos with Persimmon Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Inspired by the author's passion for salsa, we developed a persimmon version to pair with Winik's 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 cup finely chopped red onion |
1 tablespoon minced fresh cilantro |
2 tablespoons fresh lime juice |
1/4 teaspoon salt |
1 seeded and diced jalapeño pepper |
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. Cover with plastic wrap; microwave at HIGH 5 minutes.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potato; cook 5 minutes, stirring occasionally. Stir in cheese and egg; 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.
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