Cheers to Taco Tuesday
in San Diego we take our #TacoTuesday pretty seriously, and potato tacos are pretty much a Tuesday must eat for me. They are quick, cheap and super tasty, not to mention they pack all the heat I need.
Ingredients:
12 oz bagged baby creamer potatoes - Cubed ( or any potatoes of choice)
1/4 red onion -diced
Embasa peppers in Adobo Sauce - 7 oz can ( You will have leftovers)
1 tbsp olive oil
salt and pepper to taste.
1/4 tsp cumin
2 cloves of fresh garlic - minced
1 /2 lime - juiced.
Fresh Spinach ( Or cabbage if you prefer)
Corn Street Taco Tortillas
Fresh Cilantro
Pico De Gallo Salsa
Tapatio hot sauce - if you like extra heat like I do
Directions:
Preheat the oven to 425 and line a baking sheet with parchment paper.
Wash and dry the potatoes and cube them to size. I chose street taco tortillas so i went pretty small.
Combine the potatoes and the cubed onion into a mixing bowl and add 1 tbsp olive oil and salt and pepper to taste. rMix well until evenly coated and place onto the prepared baking sheet.
Bake at 420 for 30 to 35 minutes .
remove from the oven. Add the cumin, the minced garlic and 6 TBSP of the adobo sauce and 1 pepper cut into pieces. Mix well and return to the oven for another 10 minutes.
Remove from the oven and top with lime juice .
Place the corn tortillas with the vegan cheese into the hot oven for just a couple of minutes to warm and melt the cheese.
Top with spinach, cooked potatoes, a little pico de gallo salsa , fresh cilantro and Tapatio.
Enjoy.
