Mexican Scrambled Egg Tacos

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2 teaspoons canola oil

1 jalapeño pepper

3/4 cup thinly sliced green onions

2 garlic cloves, minced

1 3/4 cups chopped plum tomatoes

1/2 teaspoon salt

6 large eggs, lightly beaten

1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers

1/4 cup chopped fresh cilantro

8 (6-inch) corn tortillas, warmed

4 lime wedges (optional)

Hot pepper sauce (such as Tabasco, optional)

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