Meatless Monday: Potato Tacos

I seriously love Mexican food. There was honestly a point in high school that it felt like I couldn’t go a day without indulging some type of Mexican delight.

…quesadillas

…tacos

…flautas

…salsa…on everything!

Tacos shouldn’t have to wait for Tuesday, am I right?!

This week’s recipe pays tribute to my childhood neighbor and high school ceramic teacher. He often made his famous potato tacos, and he would surprise us by bringing a batch over to our house. Neighbors just aren’t as generous as the used to be!

This recipe is a perfect Vegan swap for YDIP’s Week 1 recipe for Pork Tacos. 

Plus, I’ve also included a simple roasted corn recipe, because is there any other veggie that screams summer more than corn?!

🌮 + 🌽 = 💃

P.S. I would like to send a special shout out to SoCal for having amazing Mexican food options, and for giving me constant foodspiration.

INGREDIENTS:

Produce: 
2 Russet Potatoes (Large), peeled & cut into cubes
1/2 Onion, diced
2 cups Romaine Lettuce Romaine (or Cabbage), shredded
1/2 cup Cilantro, minced
Avocado, sliced
Corn 1 ear/person
1 Roma Tomato, diced
1 Lime, cut into 8 slices
4 cloves of garlic, minced

Carbs:
8-10 Tortillas

Baking & Spices:
1 1/2 Teaspoon, Fajita Seasoning (or Taco Seasoning, or Cumin)
Salt & Pepper to taste

Oil, Vinegar, & Condiments:
3 Tablespoon Butter (can swap for Vegan Butter)
2 Tablespoons Coconut Oil
1 Cup Salsa

INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Combine butter, 2 cloves of minced garlic, salt, and pepper. 
3. Remove husks from corn.
4. Cover corn with butter mixture.
5. Wrap corn ears in foil, place on baking sheet.
6. Peel and cut potatoes.
7. Put potatoes in medium-sized pot, and cover with water, bring to a boil. 
8. While waiting for pot to boil, place corn in oven and roast for 40 minutes, flipping corn half-way through.
9. Once the pot of potatoes is boiling, continue cooking for 15 minutes until fork tender.
10. Dice onion, mince remaining garlic, and measure fajita spices.
11. While the potatoes continue to boil, prepare taco bar (keep ingredients refrigerated until ready to serve) : Shred the lettuce, mince cilantro, thinly slice avocado (squeeze some lime over the top to prevent browning), dice tomatoes, and cut lime wedges.
12. Once potatoes are fork-tender, drain and put back into the pot.
13. In a medium-sized sauté pan, heat coconut oil on medium heat.
14. Add in diced onions, sauté for 1 minute, until they start to become translucent.
15. Add in potatoes, remaining garlic, and spices, combine thoroughly.
16. Cook potato mixture for 8-12 minutes, stirring and flipping occasionally, until your desired level of crispiness. 
17. Remove Corn from oven, let rest for a couple of minutes, and remove corn from the foil.
18. Wrap Tortillas in a damp paper towel and microwave for 15-30 seconds. 
19. Prepare your taco bar and ENJOY!

Cue the Margaritas!