Breakfast Soft Tacos with Persimmon Salsa

Name: Breakfast Soft Tacos with Persimmon Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 769 milliliters cubed peeled baking potato; 6 larges eggs, lightly beaten; 6 8-inchs (8-inch) flour tortillas; 1 Tbsp minced fresh cilantro; 1 seeded and diced jalapeño pepper; 2 Tbsps fresh lime juice; 57 grams 1/2 cup shredded Monterey Jack cheese with jalapeño peppers; 414 milliliters chopped peeled ripe persimmon (about 2 medium); 79 milliliters finely chopped red onion; 0 teaspoons salt

Breakfast Soft Tacos with Persimmon Salsan is Head to the store and pick up onion, eggs, cilantro, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a rather inexpensive recipe for fans of Mexican food.

Instructions

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

Ingredients you will need

Salsa

To prepare tacos, place potato in a microwave-safe bowl. Cover with plastic wrap; microwave at HIGH 5 minutes.

Ingredients you will need

Potato

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tortilla

Cheese

Potato

Salsa

Roll

Egg

Equipment

Ingredients

Servings:

769milliliters

cubed peeled baking potato 6larges

eggs, lightly beaten 68-inchs

(8-inch) flour tortillas 1Tbsp

minced fresh cilantro 1

seeded and diced jalapeño pepper 2Tbsps

fresh lime juice 57grams

1/2 cup shredded Monterey Jack cheese with jalapeño peppers 414milliliters

chopped peeled ripe persimmon (about 2 medium)79milliliters

finely chopped red onion 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.