Mexican Potato Tacos
4 tacos
Equipment
- skillet 10-inch
- Microwave
- microwavable bowl
Ingredients
- 2 large Yukon Gold or 3 to 4 medium red potatoes 1⁄2 lb, unpeeled, cut into 1⁄4- to 1⁄2-inch pieces
- 2 tablespoons vegetable oil
- ½ cup chopped onion 1 medium
- ½ medium green bell pepper finely chopped (1⁄2 cup)
- ½ cup salsa verde
- 2½ teaspoons taco seasoning mix from 1-oz package
- 4 taco shells that stand on their own from 4.7-oz box
- 1 cup shredded lettuce
- 1 medium tomato seeded, chopped
- ½ cup ⁄taco sauce
- ½ cup queso fresco cheese or Mexican cheese blend 2 oz
Instructions
- Place potatoes in microwavable bowl; cover with microwavable plastic wrap.
- Microwave on High 5 minutes or until tender.
- In 10-inch skillet, heat oil over medium-high heat.
- Add potatoes, onion and bell pepper; cook 5 to 7 minutes, stirring frequently, until onion and bell pepper are crisp-tender.
- Reduce heat to medium-low.
- Stir in salsa verde and seasoning mix; cook 3 to 5 minutes, stirring occasionally.
- Divide filling evenly into taco shells.
- Top each with lettuce, tomato, taco sauce and cheese.
Notes / Tips / Wine Advice:
Salsa verde is a green salsa, often made of tomatillos, cilantro and green chiles. It is now commonly available at the grocery store. Feel free to substitute other types of salsas in this recipe.
Nutritional Information
Calories: 200 kcal
