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Categories:
olive oil chili powder cumin garlic red pepper oregano paprika salt fresh black pepper potatoes fresh sweet fresh cilantro lime juice tortillas cherry tomatoes avocados
Viewed: 67 - Published at: 5 years agoIngredients
- 2 Tablespoons Olive Oil
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 1/4 teaspoons Garlic Powder
- 1/4 teaspoons Crushed Red Pepper Flakes
- 1/4 teaspoons Dried Oregano
- 1/2 teaspoons Paprika
- 1 teaspoon Sea Salt
- 1/2 teaspoons Fresh Black Pepper
- 3 whole Medium-sized Yukon Gold Potatoes, Diced
- 2 ears Fresh Sweet Corn
- 1 Tablespoon Fresh Cilantro, Chopped
- 1/2 whole Lime Juice
- 8 whole Fajita Sized Tortillas
- 1/2 cups Cherry Tomatoes, Quartered
- 2 whole Avocados, Diced
Method
- Preheat oven to 425 degrees F.
- In large bowl, mix the oil and seasonings together and add diced potatoes, coating well.
- Transfer to baking dish or pan and bake for 40 minutes, stirring/flipping halfway through.
- Meanwhile cut kernels from the ears of fresh sweet corn and mix with cilantro and lime.
- Season to taste with salt and pepper.
- Set aside.
- When potatoes are done, warm your tortillas in the microwave or in a dry skillet over medium heat and once they are warmed, build your taco.
- Layer onto tortilla the seasoned potatoes, corn mixture, tomatoes, avocado and a small dollop of Greek yogurt or sour cream.
- Makes 8 tacos.
