Two colors of Idaho® potatoes make this recipe for Potato Tacos as pretty as it is delicious. And being as it's vegan, it's a perfect solution for Meatless Monday or anytime you want a plant-based option.
½ pound Idaho® fingerling potatoes
½ pound Idaho® purple Peruvian potatoes
1 medium onion, chopped
ground chipotle powder
12 corn tortillas
1 roasted red pepper, sliced
¼ head iceberg lettuce, thinly shredded
¾ cup guacamole (add canned chipotle chilies or chipotle powder to make spicy)
Place potatoes in pot, cover with water and cook until fork tender.
Drain potatoes and cut into small cubes. (If skins of purple potatoes are tough, peel and then slice.)
Heat 1 teaspoon of the olive oil in a large sauté pan over medium-high heat. Add onions and sauté until transparent. Scoop the onions into a bowl and set aside.
Add the remaining 1 teaspoon olive oil to the same pan. Add the cubed potatoes and cook until golden. Sprinkle a small amount of chipotle powder over the potatoes.
Heat up a griddle or nonstick skillet and warm the corn tortillas.
Assemble the tacos: Place a spoonful of the potato mixture in the middle of a tortilla. Top with roasted red pepper and shredded lettuce. Spoon or pipe guacamole on top.