Breakfast Soft Tacos with Persimmon Salsa

recipe
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.

Yield:

6 servings (serving size: 1 taco)

Recipe from

Nutritional Information

Calories 337
Caloriesfromfat 30 %
Fat 11.2 g
Satfat 3.9 g
Monofat 3.3 g
Polyfat 1.2 g
Protein 14.6 g
Carbohydrate 45.2 g
Fiber 1.9 g
Cholesterol 223 mg
Iron 2 mg
Sodium 476 mg
Calcium 196 mg

Ingredients

Salsa:
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
Tacos:
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

Preparation

To prepare salsa, combine first 6 ingredients; set aside.

To prepare tacos, place potato in a 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 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.

Note:

Marion Winik,

October 2003
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