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Potato Tacos by Buckwheat

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  • Potato Tacos by Buckwheat

    Potato Tacos

    2 pounds small red potatoes, peeled, cooked and chopped into medium size chunks
    Peanut oil


    2 t. chili power
    1 T. seasoned salt or Creole seasoning
    1 t. Paprika
    1/2 t. cumin
    1 t. oregano
    1 t. black pepper
    1/2 t. garlic powder

    Lettuce,
    Tomato, chopped
    Onion, chopped
    1 Cup Pepper Jack Cheese
    1 cup cheddar cheese, sharp
    Sliced avocado, sliced (optional)
    Salsa (optional)
    Black olives

    Mix the seasoning together and then sprinkle over the potatoes. Toss and mix well.
    Heat the oil in a skillet until hot.
    Add the potatoes and stir fry being careful not to break up the chunks of potatoes
    Cook the potatoes until they form a nice crust of the seasonings. Remove from the skillet, set aside, and keep warm; Adjust seasoning to your liking.

    Heat oil in another skillet.
    Place 2 T. potato mixture in tortillas and fry on each side until crisp.
    Remove from pan and drain on paper towel.
    Fill each tack with lettuce, onion, tomatoes, cheese, avocado, and salsa.
    Serve with mexican rice and garnish with black olives.

    NOTE.
    No meat? Then use potatoes!
    You can also bake the potatoes in a baking pan in a hot oven until crisp.
    You can cook the onion with the potatoes if you like.
    You can use packaged taco seasoning if you like.
    Use whatever seasoning you like.
    Easy & the teen-agers love this dish!
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