We just have to share this simple taco recipe that has become an absolute favorite go-to snack or lunch around here.
We found it in the December 2011 Rachel Ray magazine and we made it for lunch immediately after coming across the recipe.
So simple and perfect fried potatoes with some onion and jalapeno. Topped by us with some shredded cheese, avocado and Mexican crema. We've already made these twice and are pretty sure they will become a regular on our recipe rotation. We want to play around with them a bit..maybe add some roasted poblano, mushrooms, and an obvious choice that came to both us chorizo.
Spicy Potato Tacos from 2011 December Rachel Ray: Link
- 1 1/2 lbs. all-purpose potatoes
- 2 tbsp. oil
- 1 cup chopped onion
- 1 clove garlic, chopped
- 1 jalapeño, chopped
- 6 taco shells
- Shredded pepper jack, cilantro and lime, for serving
- In pot, cover potatoes with cold water and bring to boil. Cook until fork-tender, 20 minutes; drain and break up. Heat oil in nonstick skillet; add onion, garlic and jalapeño; cook 3 minutes. Stir in potatoes; season. Spread in even layer and cook 9 minutes. Serve in taco shells.