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Spicy and crunchy with a hint of sweetness from the caramelized onions, these are vegetarian tacos that even die-hard carnivores love.
Yield:12-16 tacos
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For the tacos:
16 ounces Russet or Gold Potatoes, peeled and cubed (about 2 cups)
1 cup diced onion
1/2 cup shredded pepper jack cheese
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper, to taste
12-16 corn tortillas
For the avocado relish:
1 ripe avocado, diced
1 small jalapeño pepper, seeded and diced
2 tablespoons chopped cilantro
1 small tomato, seeded and diced
Fresh lime juice, to taste
Salt and pepper, to taste
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