|Papas Y Rajas Con Calabacin Tacos|
|Servings:||4 (2 tacos each)|
|Serving Size:|| |
|Prep Time:||30 mins|
|Total Time:||1 hour|
Potatoes, Peppers and Poblano Chiles on a Corn Tortilla.
NUTRITIONAL INFORMATION190 Calories; 33 g Carbohydrates; 5 g Fat; 0.5 g Saturated Fat; 4 g Protein; N/A Cholesterol; 5 g Fiber; N/A Potassium; 35 mg Sodium; N/A Added Sugars
Fingerling Potatoes, Fresh 7 oz
Oil, Olive 1 tbsp
Onions, Fresh, Julienne Sliced 4 oz
Chopped Garlic Cloves, Fresh 1 ea
Julienne Red Bell Peppers 6 oz
Poblano Peppers, Fresh 2 oz
Chipotle Peppers, Canned, Minced 1 tsp
Corn Tortilla, 6” 8 ea
Cilantro, Fresh, Chopped 2 tbsp
Shredded Red Cabbage 1-1/4 cup
1. In a sauce pan, bring potatoes to a boil. Cook until potatoes are tender. 5-7 minutes. Drain and let them rest until mostly dry.
2. Next, preheat large sauté pan with oil. Sauté onions, bell peppers and zucchini until caramelized. Add garlic and Poblano chiles. Add potatoes and cook until crispy and brown on all sides. Stir in the minced chipotle peppers and set aside.
3. Divide the potato mixture evenly between the tortillas and garnish with 1/4 tbsp. cilantro and top with 1/6 cup shredded cabbage.
|Tips & Notes|