With stone fruit season at its height in August, there is no better time to make these easy, light scrambled egg tacos with peach salsa for breakfast. The peach and heirloom tomato salsa is sweet and fragrant with a subtle kick from the vinegar and jalapeño. Pairing fruit with egg might seem like a go-to combo, but the two flavors really play off each other well, and add a nice summery touch. Be sure to keep extra hot sauce around and top the tacos with a lime wedge. We used hard shell corn tortillas, but feel free to use soft tortillas if you prefer.