Vegan Potato Tacos
Every once in a while I find a vegetarian recipe that looks incredibly delicious. I also tend to get tired of cooking meat so this was a fun dinner because we are currently all chicken-ed out.
With only one main ingredient, this recipe is so quick and simple. Add any toppings you like for an endless amount of variations.
I opted for pico de gallo and avocado, Alec added lettuce and cheese to his.
*there a delicious pico recipe at the very bottom if you want to try!
2 large russet potatoes, cut into bite size pieces
optional toppings: lettuce, avocado, pico, cheese (takes away the vegan part)
Add chopped potatoes to a large pot with cold water. Bring potatoes to a boil and cook for 15 minutes, or until tender. When done. drain potatoes well.
Heat a large skillet over medium heat and add olive oil, potatoes and all of the spices. Stir until all the spices are evenly distributed.
Let potatoes cook for 3-5 minutes, until crispy and then stir.
Fill up your corn tortillas with potatoes and top with favorite toppings.
If you need a pico recipe - you MUST try this one. My friend Alyssa brought it over with some enchiladas.. PURE HEAVEN. This recipe is from geniuskitchen.com
Pico de Gallo
tomatoes, seeded and finely chopped
white onion, finely chopped
cilantro leaf (optional in my opinion)
Combine all ingredients, cover and refrigerate for at least an hour.
Clean up and dishwashing credit: Alec Wilson