As I was compiling my weekly meal plan last Sunday, I realized that most of the meals I was planning involved most of the same ingredients: peppers, tomatoes, eggplant, squash, and chicken. Summer is winding down but there is still a bounty of the season’s staples. In fact it was hard to find a recipe that didn’t utilize all of these ingredients. I was thinking back to what one of our usual weeknight meals were before we had our CSA share, and I remembered that tacos are one of our favorite stand-bys. They are quick, require little cooking in the hot summer heat, and Stu never declines. I wanted something a little different from our regular schtick and just so happened to stumble upon a really unique recipe.

Potato Tacos, or Tacos De Papa
From The Kitchn

10 fresh corn tortillas
2 large red-skinned potatoes, peeled and cut in 1/2-inch cubes
4 1/2 tablespoon olive oil
2 poblano chile peppers
2 cloves garlic, chopped
1 cup chopped onion
2 celery stalks, chopped
1 red bell pepper, seeded and chopped
1 ear white corn, stripped of kernels
2 scallions, chopped
Salt & pepper to taste
Fresh cilantro
Fresh avocado, diced

Preheat the oven to 450 degrees Fahrenheit.

In a skillet add 3 tbsp of the olive oil and add the potatoes and fry them until crispy and brown on the outside and cooked inside. Meanwhile slice the poblano chiles in half, and while wearing gloves, remove the ribs and the seeds. Add the peppers cut-side down to a baking dish that has been lightly coated with olive oil and roast them in the oven for about 10 minutes. Chop them up and set aside.

When the potatoes finish cooking remove them to a plate lined with paper towels. Add the remaining 1 tbsp. of oil to the skillet and cook the onions, garlic, celery, bell pepper, and corn. Add salt & pepper to taste, and juice the lime and add it to the skillet and cook on low for 5 minutes. Stir well.

Heat a large skillet or griddle and warm up the tortillas on each side, about 5 minutes per side. If you don’t do this, they will have a hard, rubbery texture. Warming them helps to soften them.

To assemble the tacos, place some potato on the tortilla, some roasted poblanos, then the veg/lime mixture, and top with scallion, cilantro, and avocado.

These were soooooo good. Flavorful and fresh. Very vegan as well, containing no meat or cheese products, unless you prefer the addition of queso fresco, but it definitely doesn’t need it. The avacado, cilantro, and green onions are an excellent addition. We had a lot of leftovers, especially of the corn and pepper mix, so we are having them again for dinner tonight!