Mexican Spiced Potato and Tomato Tacos with Avocado Crema

Gluten-free, dairy-free, vegetarian tacos filled with spiced potatoes and tomatoes, topped with a creamy avocado sauce.

Ingredients

• 6 Small Gluten-Free Corn Tortillas
• 1 lb, diced small Potatoes
• 1 lb, diced Tomatoes
• 1/2 medium, finely diced Yellow Onion
• 3 cloves, minced Garlic
• 2 tbsp Chili Powder
• 1 tsp Ground Cumin
• 1/2 tsp Smoked Paprika
• 1/2 tsp Dried Oregano
• 1/4 tsp (optional) Cayenne Pepper
• 1 large, ripe Avocado
• 1.5 tbsp, freshly squeezed Lime Juice
• 1/4 cup, chopped Fresh Cilantro
• 2 tbsp Olive Oil
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the vegetables: Dice the potatoes and tomatoes into small, uniform pieces (approximately 1/2-inch dice). Finely dice the yellow onion and mince the garlic.
2. Spice Blend: In a small bowl, combine chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.
3. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Cook Potatoes: Add the diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until they are tender and lightly browned. Ensure the potatoes are cooked through but still hold their shape.
5. Incorporate Tomatoes and Spices: Add the diced tomatoes and the spice blend to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes have softened and the flavors have melded together. Taste and adjust seasoning as needed.
6. Prepare Avocado Crema: While the potato and tomato mixture is cooking, prepare the avocado crema. In a bowl, mash the ripe avocado until smooth. Stir in the lime juice and half of the chopped cilantro. Season with salt and pepper to taste. For a smoother crema, blend the mixture using an immersion blender or in a regular blender.
7. Warm Tortillas: Warm the gluten-free corn tortillas according to package instructions or by lightly charring them on an open gas flame or in a dry skillet for a few seconds per side.
8. Assemble Tacos: Fill each warmed tortilla with the spiced potato and tomato mixture. Top with a generous dollop of avocado crema and a sprinkle of the remaining fresh cilantro.
9. Serve Immediately: Serve the tacos immediately for the best flavor and texture. Offer additional lime wedges on the side for those who prefer an extra zing.

Cuisine: Mexican

Suitability: gluten-free,dairy-free,vegetarian

Prep Time: 25 mins

Cook Time: 30 mins

Serving Size: 2

Meal Type: lunch