Tacos De Papa

A flavorful twist on traditional tacos, Tacos De Papa brings the humble potato to the forefront. These Mexican-inspired treats are packed with sautéed potatoes, onions, garlic, and a hint of spice, all wrapped up in a warm corn tortilla and topped with your favorite fixings.

Ingredients

• 5 large potatoes, peeled and diced
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1 jalapeño pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 10 corn tortillas
• Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, shredded cheese, cilantro

Instructions

Start by heating one tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the diced potatoes to the skillet, stirring to combine with the onion and garlic mixture. Cook for about 10-12 minutes, or until the potatoes are tender and lightly browned, stirring occasionally.

Add the diced jalapeño pepper to the skillet and cook for an additional 2 minutes.

Stir in the ground cumin, dried oregano, salt, and pepper. Cook for 1-2 minutes, until the flavors are well combined.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

To assemble the tacos, spoon some of the potato mixture onto a tortilla, and top with your desired toppings, such as diced tomatoes, shredded lettuce, diced avocado, sour cream, shredded cheese, and cilantro. Serve immediately and repeat with the remaining ingredients.

Notes

For this recipe, use high-quality potatoes that are high in starch, like Russet or Idaho potatoes, for the fluffiest results. If you want to make the dish more substantial, add some cooked black beans, roasted vegetables, or grilled chicken to the potato mixture.

When working with jalapeños, make sure to wear gloves and avoid touching your eyes or face to avoid the oils from the peppers causing irritation.

If you want to make the dish more substantial, you can add some cooked black beans, roasted vegetables, or grilled chicken to the potato mixture. Before cooking the potatoes, make sure they are completely dry to avoid steam building up in the pan and causing the potatoes to stick together.

For a variation, try using sweet potatoes instead of regular potatoes for a slightly sweet twist on the dish.

Nutrional Value

• Calories: 220
• Protein: 4g
• Fat: 8g
• Saturated Fat: 1g
• Carbohydrates: 33g
• Fiber: 4g
• Sugar: 2g
• Sodium: 250mg
• Cholesterol: 0mg