Crispy Potato and Zucchini Tacos
Servings:
4
Serving Size:
PrepTime:
30 mins
Total Time:
1 hour
With chipotle.
Crispy Potato and Zucchini Tacos
RECIPE CATEGORIES
Nutritional Information
Crispy Potato and Zucchini Tacos
Serving Size
Amount Per Serving
Calories170
 
Total Fat4.5 g
Total Carbs29 g
Saturated Fat0.5 g
Dietary Fiber5 g
CholesterolN/A
Added SugarsN/A
Protein4 g
Sodium35 mg
PotassiumN/A
 
Main Ingredients:
Courses:
Styles / Themes:
Ingredients:
7-8 ea Fingerling Potatoes
1 Tbsp Olive Oil
1/2 cup Fresh Onions, Julienne Sliced
1 ea Fresh Garlic Cloves, Chopped
3/4 cup Red Bell Peppers, Julienned
1 tsp Canned Chipotle Peppers, Minced
1 cup Zucchini Squash, Diced
1 each Poblano Peppers, Seeded and Sliced
8 ea 6“ Corn Tortilla
2 Tbsp Fresh Cilantro, Chopped
1¼ cup Shredded Red Cabbage
Preparation
1. Bring potatoes to a boil. Cook until potatoes are tender. Drain potatoes and let rest until mostly dry. Slice into 1/4 inch slices.
2. Preheat a large sauté pan with oil. Sauté onions, bell peppers and zucchini until caramelized. Add garlic and poblano chili. Add potatoes and cook until crispy and brown on all sides. Stir in the minced chipotle peppers.
3. Top each tortilla with 1/2 cup potato mixture and garnish with 1/4 Tbsp. cilantro and 1/6 cup shredded cabbage.
Tips & Notes
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