To celebrate the official start of Summer on the longest day of the year, I made a delicious vegetarian dinner.
Here in Puerto Rico, the temperature was 106 degrees (fahrenheit) today. I just wanted a Beer and Tacos at the end of the day.
I'll be cooking more Vegetarian and Vegan dishes from now on. Not only food prices are going up, but it's healthier and I feel better.
I was craving something hearty but light at the same time: enter Potato Tacos.
I first got the idea from Saveur Magazine, but couldn't find the actual recipe. So I used my basic Oven Fried Potatoes as a starter for the dish. Then build up the spices from there.
The main idea was to add Mexican flavors.
Add you favorite toppings, and you get a wonderful low-fat meal to celebrate summer. This dish is great to pack up and take it to the beach.
I didn't have any, but Avocado slices would be so good in this Tacos.
The flavors are warm and strong. Cumin really adds a smoky flavor, while the Paprika is sweet, balancing everything out.
This recipe is enough for 8-10 tacos. The amounts in the ingredients aren't precise because you can play with the amount of spices you want to add.
4 medium Potatoes
1 medium Onion
3 Garlic cloves
1 small Green Pepper
1/2 tsp Red Pepper Flakes
1/2 tsp Cumin Seeds (or ground cumin)
1 tsp Paprika
1 tbsp Olive Oil
1 tsp dried Oregano
1 tsp dried Parsley
fresh Cilantro, as much as you want
Salt and Pepper to taste
-Cut the potatoes into small cubes. Chop the pepper, onion and garlic, very finely. Put them in the baking dish.
-Add the spices, oregano, parsley, oil, salt and pepper to the potatoes. Mix well. Cook at 400 degrees for 20-25 minutes, until crispy and golden brown.
-Cut the tomatoes into small cubes and prepare all of the toppings.
-Cook the tortillas as you would usually do, or follow package instructions. I cooked mine in the oven at 400 degrees for 3-5 minutes each.
-When the potatoes are done, get ready to assemble. There is no right way to do it. Just add the potatoes on top of the tortillas, splash a little lemon juice, sprinkle fresh cilantro, add the sour cream, cheese and tomatoes.
If you're packing them up to take to the beach or picnic, just roll them up like Burritos. Remember not to add the sour cream if they won't be refrigerated for a while.