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Potato Tacos!

Tacos are magic! Just watch how kids will eat their veggies when they’re wrapped in a soft taco.

Tacos are a favorite in my house and until now I really thought I had made just about every version imaginable.   However, I found this recipe at IdahoPotato.com – THE OFFICIAL HOME OF THE IDAHO® POTATO and wanted to share it.  It’s perfect for vegetarians, ‘no-meat‘ Mondays and just because it’s delicious!

Lucha Libre Idaho® Tater Tacos

Recipe courtesy of Susan Goss, Executive Chef/Co-owner, West Town Tavern, Chicago, IL

Yield: serves 12

Ingredients

  • 1 1/2 pounds Idaho® fingerling potatoes
  • 1 1/2 teaspoons kosher salt, divided
  • 2 large bay leaves
  • 4 sprigs fresh thyme
  • 2 tablespoons canola oil
  • 1 cup minced Spanish onion
  • 1 cup finely chopped, seeded, red bell pepper
  • 1 1/2 teaspoons minced, peeled garlic
  • 1 1/2 teaspoons minced, seeded Serrano chile
  • 1/2 teaspoon whole fennel seed
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin seed
  • 1/2 cup blanched peas
  • 4 tablespoons finely sliced cilantro, divided
  • 12 5″ crisp taco shells
  • 1 cup diced, peeled jicama, as needed
  • 1 cup sliced red radish, as needed
  • 2 ripe avocados, peeled and diced, as needed
  • 1 cup shredded cheddar cheese, as needed
  • 1/2 cup Chipotle Lime Vinaigrette, recipe follows

Chipotle Lime Vinaigrette:

  • 1/2 cup honey
  • 1/4 cup canola oil
  • 1 7 ounce can chipotles en adobo
  • 1/4 cup balsamic vinegar
  • 1/4 cup Dijon mustard
  • 1/2 cup lime juice
  • 4 cloves garlic, peeled and minced
  • 2 teaspoons ground cumin
  • 4 tablespoons finely sliced cilantro
  • 2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper

Directions

  1. In a large saucepan over high heat add the potatoes, 1 teaspoon salt, bay leaves, thyme and water to cover potatoes by 2 inches. Bring to a boil, lower heat and simmer until potatoes are still firm but yielding, about 5-7 minutes. They will not be cooked. Drain potatoes and let cool.
  2. In a large skillet, over medium heat, add the oil and saute’ the onion and bell pepper until tender, about 5 minutes. Add the garlic and Serrano and saute’ until fragrant, about 3 minutes more.
  3. Stir in the fennel seed, remaining 1/2 teaspoon salt, black pepper and cumin. Scrape onion mixture into a large bowl and set aside.
  4. On the large hole of a box grater grate the cooled potatoes and add them to the onions. Add the peas and 1 tablespoon cilantro and stir well.
  5. At service, fry 1/2 cup portions of potato hash in a non-stick skillet with 1 tablespoon canola oil until crispy and golden.
  6. Spoon potato mixture into taco shells and garnish with jicama, radish, avocado and cheddar cheese. Drizzle with Chipotle Lime Vinaigrette and remaining cilantro and serve immediately.

Chipotle Lime Vinaigrette:

  1. Combine all ingredients in a blender and puree until smooth. Pour into a squeeze bottle

 

 

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1 Comment
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