Ingredients and Weight:
- Russet potatoes, peeled and cubed: 2 pounds
- Olive oil: 2 tablespoons
- Cumin: 1 teaspoon
- Coriander: 1 teaspoon
- Paprika: 1 teaspoon
- Salt: to taste
- Black pepper: to taste
- Tortillas: 16 (6-inch)
- Avocado, sliced: 1 cup
- Onion, chopped: 1/2 cup
- Cilantro, chopped: 1/2 cup
- Salsa: 1 cup
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Place the potatoes in a large bowl and toss with olive oil, cumin, coriander, paprika, salt, and black pepper.
- Spread the potatoes on a baking sheet and roast in a preheated oven at 425°F (220°C) for 20-25 minutes, or until tender and golden brown.
- Warm the tortillas in a skillet or on a comal until pliable.
- Fill the tortillas with the roasted potatoes, avocado, onion, cilantro, and salsa.
- Serve immediately with additional salsa and toppings, if desired.
Nutritional Information:
Per taco (1 tortilla + filling):
- Calories: 250
- Fat: 8g
- Cholesterol: 0mg
- Sodium: 400mg
- Carbohydrates: 42g
- Dietary Fiber: 5g
- Sugar: 2g
- Protein: 6g
Dish Characteristics:
- Colorful and visually appealing
- Rich in flavor and texture
- Filling and satisfying
- Easy to prepare and adaptable to various toppings
User Comments:
- "These tacos are absolutely delicious! The potatoes are so flavorful and the toppings complement them perfectly."
- "I love that these tacos are vegan and still so satisfying. They're a great way to enjoy Mexican food without the meat."
- "The roasted potatoes give these tacos a unique and delicious flavor. I highly recommend trying them!"
Special Precautions and Tips:
- Ensure the potatoes are evenly cubed for consistent cooking.
- Keep an eye on the potatoes while roasting to prevent burning.
- Use your favorite toppings to customize the tacos to your taste.
- For a spicy kick, add chopped jalapeño or cayenne pepper to the potato filling.
- Serve with a side of refried beans or rice for a complete meal.
