Lucha Libre Idaho® Tater Tacos

Lucha Libre Idaho® Tater Tacos

Susan Goss

New Orleans, LA



  1. In a large saucepan over high heat add the potatoes, 1 teaspoon salt, bay leaves, thyme and water to cover potatoes by 2 inches. Bring to a boil, lower heat and simmer until potatoes are still firm but yielding, about 5-7 minutes. They will not be cooked. Drain potatoes and let cool.
  2. In a large skillet, over medium heat, add the oil and saute' the onion and bell pepper until tender, about 5 minutes. Add the garlic and Serrano and saute' until fragrant, about 3 minutes more.
  3. Stir in the fennel seed, remaining 1/2 teaspoon salt, black pepper and cumin. Scrape onion mixture into a large bowl and set aside.
  4. On the large hole of a box grater grate the cooled potatoes and add them to the onions. Add the peas and 1 tablespoon cilantro and stir well.
  5. At service, fry 1/2 cup portions of potato hash in a non-stick skillet with 1 tablespoon canola oil until crispy and golden.
  6. Spoon potato mixture into taco shells and garnish with jicama, radish, avocado and cheddar cheese. Drizzle with Chipotle Lime Vinaigrette and remaining cilantro and serve immediately.
Chipotle Lime Vinaigrette:
  1. Combine all ingredients in a blender and puree until smooth. Pour into a squeeze bottle.