CRISPY POTATO TACOS

These Crispy Potato Tacos might; no wait; WILL be your next favorite taco after you make them!  Yes, they are that delicious! If you are looking for a fun way to jazz up your next taco night (or afternoon) keep reading.  I promise everyone who has these will love you forever!

Here’s the backstory on how these glorious tacos came to be!  Do you ever go to a restaurant, have an amazing meal and decide that it MUST be re-created at home?  It doesn’t happen very often with me, but when it does you better believe I’ll be making it a.s.a.p. We recently went down to San Luis Obispo, California for my birthday weekend and went to one of my favorite restaurants down there called Sidecar.  It’s super hipster and I hadn’t been in years.  I was hoping it was as good as I remembered (I hadn’t been since it first opened) especially because I hyped it up on the drive down.

  We got to the restaurant, sat down, and immediately chose the potato tacos without looking at the rest of the menu.  They came out, I took one bite, and before swallowing said, “I need to make this STAT” They were fantastic.  The crispy-ness of the potatoes was magical.  As was the sauce and all the toppings!

I had every intention of putting pickled onions on top like they had at the restaurant, but I had some pickled avocado that I made and I figured pickled avocado would be just as good; maybe even better (hint: it was) If you do not feel like making pickled anything, you can use regular onions or regular avocado, however the pickled toppings totally make this taco unbelievably fantastic!

I used corn tortillas for this recipe.  If you are on a Whole30, you can make cabbage tacos (just omit the cabbage garnish.  No one wants cabbage overload) or lettuce tacos. Celery root or jicama, both sliced very very thinly are great options as well!

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CRISPY POTATO TACOS

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4

Ingredients

• 4 large red potatoes, cut into 1 inch pieces
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 2 tbl oil, or spray oil
• corn tortillas
• 1 cup red cabbage, shredded
• Optional: squeeze of lime, cilantro for garnish
Chipotle Aioli:
• 1 cup mayonnaise
• juice of 1/2 lime
• 1/2 tsp smoked paprika
• 1 tsp chipotle powder
• pinch of salt
Pickled Avocado:
• 3 firm avocados, peeled and sliced
• 2 cups white vinegar
• pinch of salt
• 2 tbl pickling spices
• water
• Optional: 1 tbl honey

Instructions

1. Preheat oven to 400 degrees.
2. Dice potato and toss with smoked paprika, garlic powder, salt, and oil. Place on a baking sheet.
3. Cook potatoes for 20 minutes.
4. After 20 minutes, turn oven to broil, flip the potatoes and cook another 5-7 minutes or until potatoes are golden and crispy.
5. While potatoes are cooking, shred cabbage then set aside.
6. Take your tortilla and heat it up on the stove.
7. Spread the chipotle aioli onto the tortilla followed by the potatoes.
8. Lastly add the shredded cabbage and pickled avocado. Garnish with a squeeze of lime and some cilantro.
Chipotle Aioli:
9. Mix all ingredients together
Pickled Avocado:
10. In a small pot heat vinegar, pickling spice and honey (if using) together. Let boil for 5 minutes, then remove from heat.
11. Slice avocado up, not to thin, and place in a large mason jar.
12. Once vinegar has cooled, pour over avocado. Add a little water if needed to fill the rest of the jar up, seal with a lid and place in the fridge.

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Whole30: change out corn tortillas for something compliant

Paleo: no