Crunchy Potato Tacos
When you put carbs with carbs there isn't a lot that can go wrong really. I love a good taco, and this is one of those. Definitely. Watch the end of the video for other suggestions on fillings instead of potatoes if that idea offends you. SO many options, so little time. I am pretty sure the vegetarians in the world would love this one.
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- Handfuls coriander leaves
- Handfuls oregano leaves
- 1 Teaspoon Coconut Sugar
- 2 ripe tomatoes, halved
- 2 Red Chillie(s)
- 2 cloves garlic
- 600 Grams potatoes, peeled and cubed
- 500 Grams Water for steaming
- 2 cloves garlic
- 1 Teaspoon ground cumin
- 1 Teaspoon Pink Salt Flakes BUY
- Freshly ground black pepper to taste
- 60 Grams Butter BUY
- Extra Virgin Olive Oil (EVOO) for frying BUY
- 10 corn tortillas
- Coleslaw for serving
- Avocado for serving
- Crumbled feta for serving
Place all salsa ingredients into Thermomix bowl and blend 30 sec/speed 10.
Prepare potatoes and place into the Varoma dish and tray. Fill the Thermomix bowl to half way with water. Set Varoma into position and steam potatoes for 20 min/Varoma/speed 4.
Check that the potatoes are cooked by pushing with the back of a fork.
Add cooking time if needed. (Time will vary depending on variety of potato and size of cubes.)
Drain Thermomix bowl and cool potatoes slightly.
Place potatoes into Thermomix bowl with garlic, cumin, salt, pepper and butter. Mash 10 sec/speed 4. Set aside.
Heat oil in a large flat frying pan over a medium high heat.
Spread 1-2 heaping tablespoons of mixture over one of half of a tortilla, fold to form a taco and fry on both sides until golden and crunchy.
Repeat with each tortilla and serve with plenty of salad, avocado and feta. Drizzle with the salsa before serving.
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