RCI-SW.002.0085.001
Potato Tacos
Potato Tacos from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 tsp
- onion½ mediumdiced
- red bell pepper½ smalldiced
- clove garlic1 smallminced
- ½ unit
- ½ tsp
- 1 pinch
- potato1 mediumbaked and diced
- 1 to 2 tsp
- 1 tbsp
- wheat tortillas2 wholewarmed
- salsa1 unitsliced lettuce, diced tomatoes, and/or shredded soy cheese for garnish
Method
1
Heat vegetable oil in a medium skillet over medium heat. Add diced onion and red bell pepper, stirring occasionally until softened, about 3-4 minutes.
2
Add minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in ground cumin and dried oregano, coating the vegetables evenly.
1 minutes
3
Finely chop the canned chipotle chile and add it to the skillet along with a small amount of the adobo sauce. Stir to combine with the vegetables.
4
Add the diced baked potato to the skillet and stir well to combine all ingredients. Cook for 3-4 minutes, stirring occasionally, until the potato is heated through and flavors meld.
4 minutes
5
Remove from heat and stir in fresh lemon juice (1 to 2 tsp) and chopped fresh cilantro. Taste and adjust seasonings as needed.
6
Warm the wheat tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds until pliable.
7
Divide the potato filling between the two warmed tortillas. Top with salsa, sliced lettuce, diced tomatoes, and shredded soy cheese as desired.
8
Serve immediately while the filling and tortillas are still warm.