Friday, October 10, 2008


Sometimes ya just gotta have a taco. I made these one day last week. The filling includes potatoes. I topped mine with iceburg lettuce, tomato, avocado with lime juice, and Tabasco chipotle sauce. I served these with leftover Puerto Rican Rice. Here's the recipe for the filling. Easy pleasy.

Kari's Taco Filling with Potatoes

2 potatoes, peeled, halved lengthwise and sliced thin (about 1 1/2 cups)
1/4 cup water
1/2 onion, diced
1/4 cup diced green bell pepper
2 cups MorningStar Grillers crumbles
1/2 Tbsp Emeril's Southwest Seasoning*
1/2 tsp ground cumin
Couple twists fresh ground black pepper
1/4 cup water

Put potatoes in a bowl with 1/4 cup water, cover and microwave 2 minutes.
Spray nonstick skillet with cooking spray. Add onion and bell pepper and saute over medium heat until onions start to brown on edges. Drain potatoes and add to the skillet. Cook a few minutes until potatoes start to brown. Add Griller crumbles and spices. Cook and stir for a few minutes. Stir in 1/4 cup water. Cover, reduce heat, and simmer 5 minutes.
Serve in corn or flour tortillas with favorite toppings.
Fills about 8 tacos.
*I like to mix my own seasoning so I can add less salt. The link will take you to recipes for three of Emeril's spice blends, if you don't already have them. I use the Creole blend along with extra garlic powder on oven fries. Mmmmmm.

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