These Crispy Potato Tacos are a delicious vegetarian and vegan taco that even meat eaters will love! It's great for a quick and easy weeknight dinner or breakfast! Gluten free too.
INGREDIENTS
2 large russet potatoes, cut into bite size pieces
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Scant 1/2 teaspoon salt
1/4 teaspoon black pepper
Corn tortillas
Optional toppings: lettuce, tomato, avocado, salsa, onion, jalapeno, cilantro
INSTRUCTIONS
Add chopped potatoes to a large pot and cover with cold water. Bring potatoes to a boil and cook until fork tender, 15-20 minutes. When done, drain potatoes well.
next full instruction : www.shelikesfood.com
INGREDIENTS
2 large russet potatoes, cut into bite size pieces
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Scant 1/2 teaspoon salt
1/4 teaspoon black pepper
Corn tortillas
Optional toppings: lettuce, tomato, avocado, salsa, onion, jalapeno, cilantro
INSTRUCTIONS
Add chopped potatoes to a large pot and cover with cold water. Bring potatoes to a boil and cook until fork tender, 15-20 minutes. When done, drain potatoes well.
next full instruction : www.shelikesfood.com
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