Potato tacos


What you’ll need:
2 Tbsp olive oil (I use extra virgin)

3-4 small red potatoes chopped (scrub clean and leave skins on)

1/2 red onion chopped

2 celery stalks chopped

1/2 can of sweet yellow corn drained

1 red bell pepper

1 avocado cut into small pieces

1 lime cut in half

Whole wheat small tortillas (you can use corn to make gluten free)

Mexican style hot chili pepper seasoning

Sea salt to taste

Black pepper to taste

Cilantro as a garnish

What you’ll do:


Warm 1 Tbsp of olive oil in a medium skillet and add potatoes

Add chili powder (I used about 1 Tbsp but you can use less if you don’t like chili powder as much as I do)

Sprinkle with sea salt and pepper

Cook until crispy brown and tender (about 5 minutes per side)

Remove from pan and place on a plate, set aside

Add the other 1 Tbsp of olive oil to the skillet

Add: bell pepper, celery, corn and onion to the pan

Squeeze 1/2 of the like over the mixture

Sprinkle with sea salt

Cover and cook until slightly tender (about 5 minutes)

In a different pan or girdle heat the tortillas for a few minutes on each side


Take one tortilla, place potatoes, corn mixture and top with avocado, cilantro and a squeeze of lime juice


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