Spiced Potato Tacos with Pico and Cabbage Slaw

Spiced Potato Tacos with Pico and Cabbage Slaw



Prep Time: 30 Min 

​Cook Time: 30 Min +

 

1. Fill a large pot with cold water and add the cleaned potatoes to the pot as well. Set to medium high and bring to a boil. Once boiled, cook 5 – 7 minutes. Strain, and set the potatoes into a bowl of cold water / ice bath to stop the cooking. After 3 or 4 minutes, strain and set aside for 10 minutes until dry and cool.

**While the potatoes boil, prepare the pico / slaw.

1. In a small bowl, add the onion, tomatoes, lime juice, and drizzle of EVOO. Gently tear up the cilantro leaves into the bowl and toss. Set aside.

 

1. For the slaw, add the coleslaw mix to a large bowl along with the chopped cilantro. In a small bowl, whisk together the mayo, lime juice, EVOO, and vinegar. Pour this over the coleslaw and toss until everything is coated. Add more EVOO if needed for extra liquid. Season with sea salt / pepper to taste and set aside.

 

1. Once the potatoes have cooled / dried, dice them into hash brown sized cubes and get them into a large bowl. Add a couple Tbsp. of EVOO as well as the seasoning mix from the el paso kit. Use as much as you’d like, toss, and prepare a frying pan by preheating on medium. Once preheated, add the potatoes, and let them sizzle away for 5 minutes before flipping them around. Cover and continue cooking / flipping them every few minutes until the potatoes are nice and crispy on some of their sides. Season liberally with sea salt to taste.

**While tending to the potatoes, empty the can of beans into a small pot and set to medium low. Cover and cook until needed.
 

1. For service, fill the tacos with refried beans, followed by the potatoes, cabbage slaw, and pico. Finish with optional toppings and ENJOY!

                     Grocery List

• 5 White Potatoes
• Old El Paso Dinner Kit – Hard & Soft Tacos
• 398ml can Old El Paso Refried Beans

 

• 1 C Grape Tomatoes, chopped
• ¼ C Cilantro, loosely packed
• ½ Yellow Onion, diced small
• ½ Lime, juice only
• Drizzle EVOO

 

• ½ 397g Package DOLE Coleslaw Mix (Cabbage, Red Cabbage, Carrot)
• ¼ C Cilantro, roughly chopped
• 1 Tbsp. Mayonnaise
• ½ Lime, juice only
• 1 Tbsp. EVOO + more if needed
• 1 Tbsp. White Wine Vinegar
• Sea Salt / Cracked Pepper

 

• Optional – Hot Sauce, Prepared Guacamole, Salsa, Shredded Cheese

Spiced potatoes fried until crispy.