Mediterranean Potato Tacos

Mediterranean Potato Tacos

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Prep Time: 25 Min

Cook Time: 20 - 25 Min

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1. In a medium sized mixing bowl, combine all of the ingredients for the potatoes reserving 1 Tbsp. of the Greek seasoning and toss them together to coat evenly. Set aside to marinate.

 

1. In a separate bowl, combine all of the ingredients for the salad. Stir to combine and place in the refrigerator until assembly.

 

1. Begin melting the 2 Tbsp. butter in a large cast iron pan set to medium heat. Once melted, pour in the potatoes and cover the pan. Cook the potatoes for approximately 20 minutes stirring often and leaving covered. Potatoes should be fork tender with some seared edges. Stir in the remaining Tbsp. of Greek seasoning.

 

1. While the potatoes cook, begin heating an oiled grill pan set to medium heat. Once heated, place the zucchini slices on the grill and grill for 2 -3 minutes per side until grill marks are evident and zucchini is tender. Transfer to a plate until assembly.

 

1. Wrap the tortillas 6 at a time in paper towels and microwave for 20 – 25 seconds until warm and malleable.

 

1. For service, begin by spreading about a Tbsp. of the hummus on the base of the taco. Spoon a couple Tbsp. of the potatoes followed by a heaping spoonful of the salad. Place a few slices of grilled zucchini on the taco followed by desired amount of crumbled feta. ENJOY!

                    Grocery List
SALAD         

• 1 Pint Medley Tomatoes, chopped
• ½ English Cucumber, chopped
• ½ Large Bell Pepper, diced
• ½ Red Onion, diced
• 2 Tbsp. Kalamata Olives, sliced
• ½ Tsp. Red Pepper Flakes
• ¼ Tsp. Sea Salt / Cracked Pepper
• ½ Lemon, zest and juice
• Drizzle EVOO

TATERS

• 5 C Russet Potatoes, peeled and diced
• 1 Tbsp. EVOO
• ½ Lemon, juice & zest
• 4 Tbsp. Greek Seasoning
• 1 Tsp. + Sea Salt
• ½ Tsp. red Pepper Flakes
• 2 Tbsp. Red Wine Vinegar

EXTRAS

• 1 Zucchini, halved lengthwise and sliced
• Feta Cheese
• Prepared Red Pepper Hummus
• 2 Tbsp. Unsalted Butter
• 16 Soft Street Taco Shells