When I was on Maui last week, we ate at a cool restaurant called Monkey Pod.  They had an interesting menu filled with varieties of different foods, all using sustainable, local ingredients.  I was super excited when I saw Potato Tacos on the menu.  I wasn’t super excited to see, when the server brought them to the table, that they were made with french fries.  Yikes!  As you can imagine, they were very greasy (don’t worry, I didn’t finish them, and I picked out many of the potato pieces).  The wheels immediately began turning in my head as I thought about how best to recreate a healthy version of the dish.  Here’s the recipe!  It was delicious, even made without french fries.  See what you think!

Potato Tacos w/Chipotle Slaw

Votes: 3 Rating: 5 You: Rate this recipe!

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A delicious way to enjoy tacos, the roasted potato and onion mixture pairs well with the sweet-tangy-smoky cabbage slaw. Add more hot sauce and a spicier salsa if you love heat. I didn't use avocado or guacamole but realized while typing up this recipe it would have been a tasty addition.

• CourseEntrée

Servings

6-8

Servings 6-8

Potato Tacos w/Chipotle Slaw Votes: 3 Rating: 5 You: Rate this recipe! Print Recipe A delicious way to enjoy tacos, the roasted potato and onion mixture pairs well with the sweet-tangy-smoky cabbage slaw. Add more hot sauce and a spicier salsa if you love heat. I didn't use avocado or guacamole but realized while typing up this recipe it would have been a tasty addition. CourseEntrée Servings 6-8 Servings 6-8

Ingredients

• 12-14 corn tortillas
• 5-6 medium yukon gold potatoes diced small
• 1 large onion chopped
• 1/2-1 tsp chili powder
• 1 tsp sea salt
• 1/4-1/2 tsp black pepper
• 1 1/2 cups cooked corn
• 1/2 head cabbage shredded
• 1/3 cup non-dairy plain unsweetened yogurt
• 1 1/2 TBS rice or cider vinegar
• 1 tsp agave nectar
• 1 tsp chipotle hot sauce e.g. Cholula brand
• salsa
• lime wedges
• avocado slices or guacamole optional

Servings:

Units:MetricUS Imperial

Instructions

1. Preheat oven to 400. On large cookie sheet sprayed with cooking spray or covered in parchment, combine and toss together potatoes, onion, chili powder, salt and pepper. Roast 45-60 minutes, stirring halfway through cooking time.
2. While potatoes are cooking, prepare sauce for slaw - combining yogurt, vinegar, hot sauce and agave. Pour over cabbage, stir and set aside.
3. When potato-onion mixture is done, remove from oven and stir in corn, and salt to taste if necessary.
4. Cook tortillas one at a time over medium open flame on stove, 20-30 seconds a side. Load tortillas with slaw, potatoes, more slaw, salsa, avocado or guacamole if using, and a squeeze of lime. Enjoy!

   

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