Breakfast Soft Tacos With Persimmon Salsa

• 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 jalapeno pepper
• Tacos:
• 3 1/4 cups cubed peeled baking potato
• Cooking spray
• 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeno 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.

salsa, peeled ripe persimmon, red onion, fresh cilantro, lime juice, salt, pepper, cooking spray, shredded monterey jack cheese, eggs, flour tortillas

Taken from www.myrecipes.com/recipe/breakfast-soft-tacos-with-persimmon-salsa (may not work)