Crispy Potato Tacos with Pickled Onions

3/21/2023

Crispy Potato Tacos with Pickled Onions

Prep Time: 20 Min
Cook Time: 30 - 35 Min

Yields: 15 + Street Tacos

WHAT YOU NEED

20 Corn Street Taco Tortillas
389ml Refried Beans with Chilis
4 C Russet Potatoes, peeled & cut in to cubes
POTATO SPICES - 1 1/2 Tsp. Garlic Powder, 1 1/2 Tsp. Onion Powder, 1 1/2 Tsp. Mexican Chili Powder, 1 1/2 Tsp. Cumin, 1 Tsp. Tajin, 1 Tsp. Oregano, Himalayan Salt
PICKLED ONIONS - 1 Large Red Onion, 1/4 C Red Wine Vinegar, 1/4 C Apple Cider Vinegar, 1/2 C Water, 1/2 Tsp. Sea Salt, 1/2 Tbsp. Manuka Honey, 1/4 Tsp. Red Pepper Flakes, Peppercorns
Garnishes - Red Cabbage, shredded, Feta Cheese, Salsa Verde, Fresh Cilantro

Preheat your oven to 425 F
Empty the refried beans in to a small pot. Cover and cook on low until service, stirring occasionally.
Whisk together all of the ingredients for the pickled onions in a small pot set to about medium heat. Slice your onions in to rounds and stuff them inside a mason jar. Once the vinegar mix bubbles, pour it over the onions in the jar and press them down to submerge them in the hot liquid. Cover and set aside for 30 minutes. Make sure to periodically open the jar and smash the onions down to ensure they're all submerged and pickling. Refrigerate until service.

Add the cubed potatoes to a mixing bowl and dress them with 2 - 3 Tbsp. oil and all of the POTATO SPICES. Toss until potatoes are nice and coated before transferring them to a parchment lined baking sheet. Bake 25 - 30 minutes until crispy and fully cooked.
Heat a grill pan on medium. Once heated, spray with cooking spray and warm up your tortillas until malleable. Transfer warmed tortillas to paper towels and wrap them up to keep them warm. Continue until all tortillas are warmed up.
For service, spread a little of the refried beans on your tacos before sprinkling on some shredded cabbage, some of the roasted potatoes, crumbled feta, salsa verde, cilantro, and those gorgeous pickled onions. Finish with your fave hot sauce & ENJOY!