2 plum tomatoes, diced
1 jalapeño pepper, seeded and finely chopped
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tbsp lime juice
Pinch each salt and pepper
1 pkg (12 oz) Simply Surimi, Stick Style, chopped
2 tbsp butter
1/4 tsp each salt and pepper
8 small corn tortillas, warmed
1 cup shredded Cheddar cheese
1 avocado, peeled, pitted and diced
Fresh Salsa: Combine tomatoes, jalapeño, onion, cilantro, lime juice, salt and pepper.
Tacos: Melt butter in large nonstick skillet set over medium heat. Whisk together eggs, salt and pepper; pour into skillet. Cook, stirring occasionally, for 3 to 5 minutes or until soft curds form. Divide scrambled eggs and Simply Surimi evenly among tortillas. Top with Cheddar, avocado and salsa.
Tip: Any leftover salsa can be refrigerated for up to 3 days. Serves 4