Potato Tacos

Main Dishes

May 12

Written By Tia

Oh man, these tacos are good and good for you! Taking only 15 minutes top to make, it’s hard for it to not become a repeat in your house.

Ingredients: Makes 2 -3 servings

1 bag of mini yellow potatoes
3 TBSP Chili Powder
3 TBSP Cumin
6 corn tortillas
2 TBSP light soy sauce
Taco Sauce - optional (1/2 avocado, 1 tbsp Tahini, 1 tsp light soy sauce, water)
Don’t worry too much about the fat content in the sauce. This amount is for 3 people and You won’t be eating all of it. It is intended to be drizzled on the tacos.
Veggie Broth
lettuce
tomatoes
Instructions
Cook mini potatoes. I like to use my instant pot - high pressure 10 minutes. If not using an instant pot, cook until you can pierce with a fork. Let cool.
Quarter the potatoes and toss in a bowl with light soy sauce, cumin and chili powder. Mix until well combined.
Add a small amount of veggie broth to a pan (so potatoes don’t stick - you may have to add more as you go), and throw the potatoes in there. You want to cook these until the potatoes get somewhat crispy. Medium to low heat.
Warm your tortillas
Chop your lettuce and tomatoes
Make your sauce. I like to use a magic bullet. Combine avocado, tahini soy sauce and add small amounts of water until the sauce is able to be drizzled. I do this very slow so I don’t put too much water.
Dress your tacos and drizzle with taco sauce.
Enjoy!

Tia

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