Breakfast Soft Tacos with Persimmon Salsa

Ingredients

• 3.3 cups baking potato cubed peeled
• 6 large eggs lightly beaten
• 6 8-inch flour tortillas ()
• 1 tablespoon cilantro leaves fresh minced
• 1  jalapeno diced seeded
• 2 tablespoons juice of lime fresh
• 2 ounces monterrey jack cheese shredded with jalapeño peppers
• 1.8 cups persimmon ripe peeled chopped ( 2 medium)
• 0.3 cup onion red finely chopped
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• plastic wrap
• microwave

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.
4. 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.