Breakfast Soft Tacos with Persimmon Salsa

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 30%
  • Fat: 11.2g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 14.6g
  • Carbohydrate: 45.2g
  • Fiber: 1.9g
  • Cholesterol: 223mg
  • Iron: 2mg
  • Sodium: 476mg
  • Calcium: 196mg


  • 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


  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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