Potato Tacos and Homemade Guacamole
Do you ever have a ton of potatoes that you don’t know what to do with? Yeah, me neither, ha! But, I made a recipe last week that called for a few russet potatoes and my boyfriend came home with a massive bag of them. Face palm. What’s a girl to do with 3974 potatoes before they go bad? Well, I’ve made breakfast potatoes, hasselback potatoes, and potato tacos, so far.
In the little city I grew up in, there’s this amazing hole in wall Mexican restaurant that has the best potato tacos. Well… my Mama’s are the best, but as far as from a restaurant, the ones from Patty’s are legit. During my senior year of high school, I would leave almost everyday for lunch and go to Patty’s and eat my weight in tacos or one of their absolutely giant burritos. Like, as big as my face, they are huge. Good thing I was dancing like 5 hours a day!
When I realized I had so many potatoes left AND it was taco Tuesday, I made the obvious choice to make tater tacos! They are super easy, but big in flavor and are sure to satisfy. They are also a great veggie option if you don’t eat meat or just want a meatless meal.
I also had several avocados to use that were going to go bad, so another obvious choice; guacamole! Why do avocados go from rock hard to soft and blah in a matter of one day?! I love them, but sheesh!! There’s something about homemade guacamole that just so much better than store bought. There’s a local, higher end Mexican restaurant in the city I live in now that makes really good guac and I've mastered their recipe at home. The secret to it is to make it chunky! I like it that way, at least. If you don’t, just mash the avocados up more.
My recipes for the potato tacos, the homemade seasoning I make, and also the guacamole are below!
For the taco seasoning:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoons fresh ground pepper
Mix together!
For the potato tacos:
6 corn or flour tortillas; heated or charred.
Avocado or Olive Oil ( I use avocado oil)
2 medium-large russet potatoes (thinly sliced or cut into one inch cubes)
Taco seasoning
Your choice of toppings; I like sour cream, lettuce, cilantro, and of course my guacamole.
Directions:
Thoroughly wash potatoes and dry completely. Slice potatoes into discos or cubes. I like to leave the skin on, that’s where the nutrients are!
In a large size non-stick pan or skillet, heat on high a 1/2 inch of oil.
Once oil shimmers, sprinkle half of the taco seasoning into the oil.
Carefully add slices or cubes of potatoes and lower heat to medium.
Make sure to not let the potatoes burn. Once golden brown on the bottom side, add the remainder of the taco seasoning.
Flip potatoes until the other side is golden brown.
Remove from pan or skillet and place on a paper towel lined plate.
For the guacamole:
3-4 very ripe, but not bruised avocados
1 large ripe tomato, diced
1/2 red onion, diced
1 small jalapeño, seeded and diced
1 1/2 tsp garlic powder
1 tsp red pepper flakes
2 limes
Salt and pepper to taste
Directions:
Cut avocados, take seed out, and scoop out.
Mash the avocado, but not too much ( or do if you don’t like it chunky).
Add the diced tomatoes, onions, and jalapeños, thoroughly combine.
Add in the garlic powder, red pepper flakes, salt and pepper, mix.
Squeeze the limes, half at a time to taste.
Make sure to mix well!
If you have any questions, please don’t hesitate to leave a comment! If you make this meal, I’d love to know how it turns out! Use #cinnamonstable so I can see!
Enjoy!
