Sabrina and I have to started a 30 Day Veggie Challenge, where we eat nothing but veggie-based dishes. We are allowing ourselves fish and dairy, and are trying to stay focused on developing great flavors from vegetables of all sorts. Fish is also a rarely used protein for us, so we hope to discover some lovely dishes from that, as well as other protein options like Soyrizo and tofu (that's a tough one for me). So far things are going well, but I'm gonna start of with one of our new favorites, the Potato Taco.
There are two schools of thought here: Make some mashed potatoes, mix them with some cheese, and stuff it into a corn tortilla and fry the whole thing, OR make some crispy potatoes and add some roasted chilies and place them in a crispy tortilla. Both sound great, but I knew I wanted crispy-crunchy, and I loved the idea of roasted chilies in the mix. They had great texture and flavor with all of my favorite taco spices, cooled off by a vibrant Cilantro-Lime Crema. They are VERY satisfying and super delicious!
Prep the Cilantro-Lime Crema:
- ¼ cup sour cream
- 2 Tbls prepared mayo
- 1 Tbls chopped fresh cilantro
- 1 tsp Green Tabasco, (or other hot sauce)
- 1 tsp fresh squeezed lime juice
- ¼ tsp kosher salt
Mix all ingredients together in a small bowl, and set aside, or chill in fridge, covered, for at least 15 min.
Now let's make some TACOS!!
- 1 large baked potato, cut into ½" chunks (about 2 cups) The Perfect Baked Potato
- 2-3 roasted hatch chilies, charred skins peeled, seeded and diced (about ⅓ cup)
- 6-8 corn tortillas
- 1 Tbls chile powder
- 1 tsp ground cumin
- ¾ tsp kosher salt
- ¼ tsp dried oregano, crushed
- 3 Tbls vegetable oil
- ½ head lettuce, thinly sliced into shreds (I used romaine)
- 1 large ripe tomato, seeded and diced
- ½ cup shredded cheese, (I used cheddar and jack, but Cotija or Queso Fesco would be fantastic!)
- 1 lime cut into wedges, for garnish
Mix the chile powder, cumin, oregano and salt in a small bowl until well blended, and set aside.
Preheat a non-stick skillet over medium-high heat, and add oil and then potato chunks. Pan roast potatoes until well browned, stirring regularly until crispy, about 10 min.
Meanwhile, place a small skillet over medium-high heat, with about ½" of vegetable oil, and heat oil to 350º. Fry corn tortillas on one side for 20 seconds, flip over and fry for about 10 seconds. Fold tortilla in half to make a taco shape, and fry for another 5 seconds each side until crisp. Place taco shells on a sheet pan, in a 250º oven to keep warm.
Once potatoes are crispy, add spice blend to the pan, mix and toast spices for a min. Add the diced hatch chilies and toss to combine. Keep warm.
Seve about ¼ cup potato mixture in each taco shell, and top with shredded lettuce, cheese, diced tomato and a drizzle of cilantro-lime crema. Squeeze a lime wedge and serve with some beans and rice if you like.