Tacos de Papa

Ingredients

• 10-12 ounces Idaho Potatoes® peeled & cubed (about 1½ cups diced)
• ½ cup diced onion
• 1 tablespoon diced jalapeno
• 2 ounces queso fresco cheese
• ¼ teaspoon cumin salt & pepper to taste
• 12-16 corn tortillas

• 1 ripe avocado, diced
• ¼ cup finely chopped onion
• 1-2 tablespoons diced jalapeno
• ¼ cup chopped cilantro
• 1 small tomato, seeded & diced
• 1 teaspoon fresh lime juice salt & pepper to taste

Directions

1. Peel and chop Idaho® Potatoes.
2. Place potatoes in a saucepan, cover with water and bring to a boil.
3. Lower the heat and cover saucepan with lid.
4. Cook 5-7 minutes, until al dente.
5. While the potatoes cook, sauté chopped onion and jalapeno until soft and golden.
6. When the potatoes are cooked, drain water.
7. Using a fork, combine potatoes with sautéed onion and jalapeno, queso fresco, cumin and salt to taste.

1. In a bowl combine diced avocado, chopped onion, diced jalapeno (remove seeds for less heat), chopped cilantro leaves and stems, diced tomato, salt, pepper and lime juice.
2. Set aside until ready to use.

1. Heat or steam corn tortillas and carefully fill with potato mixture.
2. Fold tortilla to form taco.
3. Heat 1 tablespoon canola or vegetable oil in a skillet.
4. Fry tacos on both sides until puffed, golden and crispy.
5. Garnish with shredded lettuce or cabbage, avocado relish and your favorite hot sauce or salsa.
6. Share and enjoy.