I made these delicious vegetarian tacos for breakfast after having too much meat on vacation, and after going all the way to Texas and not enjoying any Mexican food while I was there. Short vacations are hard because you don’t have time to do all the things you want to do. I crave Mexican food, so hopefully I’ll get to go to Austin again soon and enjoy some authentic flavors. Until then, I’ll keep making my own and going out to my favorite southern CA Mexican places.
These tacos are made with crisped potatoes, sweet garden tomatoes, savory spices and crunchy lettuce. Yum!
In a skillet, Add 1 or 2 tblsp olive oil and 2 or 3 diced organic red potatoes, depending on how many you’re cooking these for. Add 1 diced sweet onion, season with celery salt and pepper. Saute the potatoes and onions until crisp and cooked through, about 15 to 20 minutes. Add 1 crushed garlic clove, a pinch of smoked paprika, 1/4 tsp Ancho chili powder, a sprinkle of coriander powder, and a dash of cumin.
Slice tomatoes and avocados, grate cheddar cheese, wash and slice lettuce, chop cilantro.
Heat taco shells in a low 325 oven for 3 or 4 minutes.
Serve your potato tacos with plain yogurt, olive garnish, lemon wedges and hot sauce. Yum!