Zesty Potato Tacos (Print Version)
# Ingredients:
→ Potato Stuffing
01 -
½ teaspoon cumin powder
02 -
2 large garlic cloves, minced
03 -
¼ teaspoon cayenne pepper powder
04 -
2 pounds potatoes
05 -
1 teaspoon salt
06 -
1 tablespoon chili powder
07 -
½ teaspoon coriander powder
08 -
2 tablespoons vegetable oil
→ Sauce
09 -
1 teaspoon lemon juice
10 -
2-4 teaspoons water
11 -
½ cup finely minced cilantro
12 -
¼ cup sour cream or plain yogurt
13 -
¼ cup mayonnaise
14 -
⅛ teaspoon salt
15 -
½ jalapeño pepper, minced
→ To Serve
16 -
Pico de gallo
17 -
8 corn tortillas
# Instructions:
01 -
Chop up your potatoes and sauté with garlic and spices in some oil. Cook for about 15 minutes or until they're nice and soft.
02 -
Combine mayo, sour cream, cilantro, jalapeño, lemon juice, and salt in a bowl. Add a little water if it's too thick.
03 -
Take warm tortillas and pile on the potatoes, drizzle some sauce, and top with pico de gallo.
# Notes:
01 -
The potato mix stays fresh for up to 4 days in the fridge.
02 -
You can switch the tortillas out for lettuce wraps if you'd like.