Pick your favorite combination of fillings for these delicious potato tacos! With the choice of taco-seasoned potatoes, nacho cheese sauce, fresh salsa, millet, brown rice, black beans, refried beans, and guacamole, you can make your tacos exactly to your tastes! And the rest of the family can do the same. Below you will find some suggested combinations to get you started!
Option #1: Fat-Free, Grain-Free, Bean-Free, Grain-Free, Dairy-Free
Option #2: Fat-Free, Gluten-Free, Dairy-Free
Option #3: Gluten-Free, Dairy-Free
Soft Taco Shell Ingredients:
Preheat the oven to 400°F/200°C. To make the taco shells, add 2-inches of water to a medium pot, insert a steaming basket, add the potatoes, and cover. Once the water is boiling, steam the potatoes for 20-25 minutes until soft. Remove the potatoes and place them in a food processor with the garlic powder, onion powder, and maple syrup. Blend until smooth. Line a baking sheet with parchment paper and spread the mixture using a wet spatula, making 4 mini tortillas. Bake in the oven for 15-20 minutes until lightly browned. Remove and pat down with the spatula. Flip the parchment paper over onto a cutting board and gently peel back. Set taco shells aside.
Taco Seasoned Potato Cubes Ingredients:
To make the taco seasoned potato cubes, preheat oven to 400F/200C and line a large baking tray with parchment paper. Steam the potato cubes in a steamer set over a pan of boiling water for 10-15 minutes, until almost tender. Remove and place in a bowl. Add the spices and sea salt and toss until evenly coated. Spread the potatoes evenly onto the baking tray and bake for 20-25 minutes, stirring half way, until browned and crispy.
Nacho Cheese Sauce Ingredients:
To make the cheese sauce, steam the diced potatoes and carrot over boiling water for 10-12 minutes or until tender. Place in a blender together with the lime juice, onion powder, garlic powder, and paprika. Blend until smooth.
To make the salsa, combine all the ingredients in a medium-sized bowl and mix well. Set aside.
Combine the millet and water or vegetable/healing broth in a medium-sized saucepan, cover and bring to a boil on high heat. Reduce the heat to low and simmer for 10-13 minutes, until all the water is absorbed. Remove from heat and set aside for 10 minutes. Fluff up with fork.
Brown Rice Ingredients:
To cook the rice, combine the rinsed rice and water in a pot and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
Refried Beans Ingredients:
To make the refried beans, place a medium-sized non-stick ceramic skillet on medium-high heat and add the onion and garlic. Cook for 3-5 minutes, until the onion is translucent, adding a bit of water if needed to prevent sticking. Remove from heat and add in the beans, cumin, chipotle powder, and water and mash until you get a smooth, even mixture. Alternatively you can transfer the mixture to a blender and blend until smooth. Set aside.
To make the guacamole, add the pitted and peeled avocados to a medium-sized bowl. Mash using a potato masher or a fork until the guacamole is smooth but still has some chunkiness. Add all the remaining ingredients and mix together gently with a spoon. Taste and adjust seasoning. Set aside.
Divide the ingredients of choice between taco shells. Top with cilantro. If making Option #2, also top with optional black beans. Serve immediately.
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Categories: Fat Free, Low Fat, Grain Free, Nut and Seed Free, Main Dishes, Baking, Lunch, Dinner, Tacos, International, Mexican, Kid Friendly
This item posted: 06-Jul-2022
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