Vegan Potato Tacos

Man oh man are these good! I didn’t know I’d love potato tacos so much!

INGREDIENTS

1.5 lbs (1/2 bag) of The Little Potato Company’s Little Charmers (Creamer potatoes), halved
Salted water, for boiling potatoes
2 tbsp vegan butter or olive oil
3 cloves garlic, minced
½ tsp ground cumin
1 tsp salt
Black pepper, to taste
2 tbsp adobo sauce (from a can of chipotle peppers)
8–12 corn tortillas
Canola or sunflower oil, for frying tortillas
To serve: pico de gallo (salsa fresca), sliced avocado, chopped tomato, cilantro, and lime wedges

DIRECTIONS

• Add halved potatoes to a large pot of cold, salted water. Bring to a boil over high heat. Boil for 10-15 minutes, or until potatoes are tender. Drain.

• Heat vegan butter or olive oil in a frying pan over medium heat. Add minced garlic and cook for 1 minute. Add drained potatoes and cook, stirring occasionally, for 5 minutes.

• Add cumin, salt, black pepper, and adobo sauce. Stir well. Cook for about 5 minutes.

• Mash 1/3-1/2 of the potatoes and mix well. Taste and adjust seasoning. Set aside.

• Prep your desired toppings before frying corn tortillas.

• In a large frying pan, heat a generous amount of oil over medium-high heat (¼” deep.) Allow plenty of time for the oil to get up to temperature (if the oil isn’t hot enough your tacos will be greasy.) Add 1-2 corn tortillas (don’t crowd the pan) and fry for 20-30 seconds. Flip tortillas and fold them roughly in half, fry for 15-20 seconds, flip and fry the other side for 15-20 seconds (until both sides are golden brown.) Drain on a cooling rack with an absorbent kitchen towel (or paper towel) underneath to absorb excess oil.

• While tacos are still hot, gently spread them open, add ¼-1/3 cup potato filling. Top with pico de gallo, fresh avocado, chopped tomato, and cilantro. Serve with a wedge of lime.