Potato Tacos with Caramelized Onions and Avocado Relish
Servings
12-16 Tacos
Spicy and crunchy with a hint of sweetness from the caramelized onions, these are vegetarian tacos that even die-hard carnivores love.
Ingredients
16 ounces Russet or Gold Potatoes, peeled & cubed (about 2 cups)
1 cup diced onion
1/2 cup shredded pepper jack cheese
1 teaspoon cumin
1 teaspoon chili powder
Salt & pepper to taste
12-16 corn tortillas
1 ripe avocado, diced
1 small jalapeno, seeded and diced
2 tablespoons chopped cilantro
1 small tomato, seeded and diced
Fresh lime juice, to taste
Salt & pepper to taste
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ANOLON | 10" & 12" Frying Pan Set
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ANOLON | Frying Pan Set
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FARBERWARE
8" & 10" Nonstick Frying Pan Set
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FARBERWARE
9" & 11.5" ProSear Frying Pan Set
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FARBERWARE | 8.25" & 10" Frying Pan Set
For the Tacos
For the Avocado Relish
Our Cookware Picks:
Directions
Boil the potatoes until al dente. Drain and mash roughly.
Season with cumin, chili powder, salt and pepper.
While the potatoes are boiling, sauté onions in a small amount of oil over medium heat. Cook until tender and golden, adding water to deglaze the pan as needed.
Add the onions to the potatoes then stir in cheese.
In another pan, heat 2 tablespoons cooking oil over medium heat. Add corn tortillas to the oil. When the tortillas have softened, spoon potato mixture onto tortilla and fold in half. Fry tacos on both sides until crisp.
For the avocado relish, carefully combine all ingredients.
Serve Tacos with Avocado Relish and Mexican Cesar Salad.