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Tacos de Papa | Potato Tacos

A wonderful weeknight vegetarian/vegan meal. Super filling and spicy delicious. To save time, bake the potatoes the night before. I have suggested several nice toppings and either flour or corn tortillas work with this recipe. Use cheese if you please – shredded cheddar or crumbled queso fresco would also be yummy on these tacos. (Also, if you are not in a taco mood – the fried veggies and spicy potatoes make a great breakfast!)

1 or 2 Tablespoons olive, canola or peanut oil
Half a large yellow onion, chopped
One bell pepper, seeded and chopped
2-3 cloves garlic, minced
One jalapeno pepper, sliced (seeds and pith removed, if desired)
1½ pounds yellow or white unpeeled potatoes,
baked, cooled, quartered and sliced
Spice mixture (see below)
8 warm flour (or corn) tortillas

Spice mixture – mix well in a small bowl:
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon corn starch
½ teaspoon Kosher salt
¼ teaspoon ground black pepper

Suggested toppings: shredded lettuce or cabbage, chopped tomatoes, chopped cilantro, lime wedges, avocado slices, salsa/hot sauce.

Heat a large skillet over medium heat. Add the oil and stir-in the onion, peppers and garlic. Saute for about three minutes, or until soft and beginning to brown. Add the sliced potatoes and stir well. Cook for one minutes, then sprinkle the spice mixture over the potatoes and stir well to evenly coat. Turn the heat up to medium-high and saute another three or four minutes. Remove from heat. Scoop potato filling into warm tortillas and add desired toppings. Makes eight tacos.

Chopped veggies

Potato Taco filling

Let’s eat!