Roasted Potato Tacos with Creamy Cilantro, Jalapeno, Garlic Dressing
These tacos leave much room for improvisation. Use other vegetables with the potatoes if you don't have a red pepper or onion. The dressing, while delicious, is very rich, so you don't need much to really compliment the tacos. Though the dressing adds a lot of complexity and flavor to these tacos, if you don't have time to make it, just top them with your choice of cheese or salsa. Finally, if you don't have Mexican basil available, do not substitute Italian basil, just leave it out all together. The tacos will still be great.
Taco Ingredients:
6-8 fingerling potatoes or 2-3 russet potatoes, coarse chopped
1/2 red bell pepper, coarse chopped
1/2 medium sized onion, coarse chopped
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon dried Mexican basil
1 tablespoon vegetable oil
Corn or Flour tortillas
Cilantro (for garnish)
Lime wedges (for garnish)
Directions:
Preheat your oven to 420 degrees. Combine everything in a bowl except the tortillas, cilantro, and lime wedges, and toss until potatoes and other vegetables are well coated in oil and spices. Spread the mixture out on a cookie sheet, roasting pan, or casserole dish, and place on the middle rack in the oven. Cook for 30-40 minutes, or until potatoes are tender. Spread the mixture on tortillas and top with a spoonful of dressing (recipe below), cheese or salsa. Serve with fresh cilantro and lime wedges.
Dressing Ingredients:
2 tablespoons sour cream
1 tablespoon mayonaise
1 tablespoon fresh goat cheese
1 teaspoon fresh cilantro
1 clove garlic
1 teaspoon diced jalepeno
1/2 teaspoon fresh lime juice
Combine all the ingredients in a bowl and whisk until smooth.
Thanks Taylor, and good luck! Readers, give Taylor a thumbs up if you like this recipe!
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Those look great. The tortillas look especially good. You must have a good source for fresh tortillas?
this looks good, but what is Mexican basil? do you mean Mexican oregano? epazote? I live in Texas, but I've never heard of this.
Okay, I've just got to make these for dinner tonight. They will taste great on the whole wheat tortilla shells I bought this week. Thanks for the recipe!
Excellent@! I have a half bag of fingerling potatoes that need to be used up - heating the oven right now - THANKS! :)
@clarabell: Mexican basil is also known as cinnamon basil. (I bought a plant once by mistake.) But it's quite good. Tastes a bit of cinnamon, mint and anise...
This looks delicious and I'm definitely thinking my fiance will fall in love with this dish. :) :)
I made these the other night and they were ridiculously easy and delicious. We ate half of them before going out for the evening and devoured the rest when we got home late that night.
YUM. I am going to try these tomorrow night!!
These were AWESOME. I grew up in Texas, where potato tacos are super common in breakfast food, but my southern-bf was skeptical. However, they were definitely his favorite meal I have cooked for him, and even asked for THIRDS.
As a meet eater dating a vegetarian, I'm always looking for things that will satisfy us both. I omitted the cinnamon basil, and instead of the dressing, whirred some avocado and sour cream through the food processor, and added some green onion for a little extra color when serving and freshness (in addition to the brightness of the lime!). These are a new staple in my house, for sure.
Any leftovers are also awesome with some scrambled eggs the next morning!
Oh my gosh, my daughter is a big fan of this site and set me up. I've tried a few recipes (great vegetarian ones) and always enjoyed them BUT this one is absolutely incredible....I've made them 3 days in a row.....my son can't get enough of them....need I say more!!!!!