Welcome to The Organic Kitchen

I love a good vegetarian meal. This menu is healthy and so delicious I promise you won’t miss the animal products! This recipe is not in any of my cookbooks, just a new favorite I want to share with you because it is delicious and simple. These tacos also happen to be vegan and gluten free!

Fingerling potatoes are perfect for this dish, they cook quickly, have a creamy tender texture and are the perfect size for these meatless tacos.

The Recipe and Directions: Tacos De Papas

Boil desired amount of fingering potatoes till a fork goes in easily but the potato is still firm, this usually takes about 20 minutes but really depends on the size of the potato. Don’t overcook or the potatoes will be mushy.

Strain in a colander.

Then cover with a cute kitchen towel.

Yes, it has to be cute or it won’t work:) Allow potatoes to steam in colander for ten minutes.

Prepare toppings while potatoes steam. Chop green or purple cabbage (I use a Wusthof 8″ Chef’s knife) slice avocados, get out the salsa or use the recipe from my cookbook:) Heat tortillas in the oven or on a pan.

Variation~ add black beans if desired. Or for an even healthier version (although it’s a little more work) substitute the fingerling potatoes for roasted beets and/or carrots. I do have to tell you I was not a fan of these tortillas. Very disappointing. I usually pick my tortillas up from the Mexican market or restaurant, still steaming in the bag. Should have done it this time. Live and learn. If you want to make them extra special caramelize an onion and add to your taco! A.MAZ.ING. but a little more trouble. See how here.

Slice potatoes and build your taco! It’s that easy. Please take a moment to look at my cookbooks and subscribe if you would like to be notified when new recipes are posted.

~ Linda Spiker

 

Post tags: vegan, vegetarian, dairy free, gluten free, mexican