Crispy Potato Tacos with Creamy Avocado Green Salsa

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Servings:

• Recipe serving size: 4 mini tacos and 1/4 cup salsa
• Number of servings: Adjust Reset

Ingredients:

• For potato tacos:

• 1 russet potato, scrubbed and diced into roughly 2-inch pieces
• 1/4 - 1/3 cup oat milk
• 1/4 - 1 tsp. kosher salt
• 1/4 tsp. fresh ground pepper, about 10 cranks
• 16 (4 inch in diameter) corn tortillas
• 1/4 cup olive oil (to brush on tortillas) - not all will be used

• For Creamy Avocado Green Salsa:

• 2 tomatillos, husk removed, rinsed and quartered
• 1/4 medium yellow onion, peeled and roughly chopped
• 1-2 garlic cloves, peeled
• 1/3 serrano or jalapeño pepper (remove seeds and pith for milder heat)
• 1/4 - 1 tsp. kosher salt
• 1 ripe, fresh avocado, halved, pitted and peeled
• 1/4 cup cilantro leaves, tough stems removed, roughly chopped

Instructions:

1. For Crispy Potato Tacos:

2. Place potato pieces in pot and add water until the water is 1 inch above potatoes. Place the lid.
3. Heat the water to boiling and boil for 5-10 minutes until the potato pieces are tender to the touch using a fork and drain.
4. Place warm potato pieces back into pot, add 1/4 cup oat milk, 1/2 tsp. salt and pepper.
5. Mash the potato pieces with a potato masher or fork until desired consistency.
6. Taste and adjust the flavor by adding additional oat milk (1 Tbsp. at a time) or salt (1/4 tsp. at a time)
7. Set mashed potato aside to cool.
8. Heat tortillas, one by one, on a heated comal or dry pan for 15 seconds per side, until tortilla is warm and malleable.
9. Brush tortillas lightly with oil on both sides.
10. Fill each 4-inch tortilla with 1.5 Tbsp. mashed potato, placing it in the center.
11. Roll tortillas into tacos.
12. Place tacos in one layer, in an air fryer, or on a baking sheet, ideally not touching one another.
13. If using air fryer, set to 375F for 10 minutes. If using oven, bake at 400F for 8-12 minutes. Bake until slightly crisp on the outside and warm inside.
14. While tacos are cooking, make the creamy avocado green salsa (see instructions below.)

1. For Creamy Avocado Green Salsa:

2. While potato tacos are baking, place tomatillos, onion, garlic, the serrano or jalapeño pepper and 1/4 tsp. salt into a food processor or blender and cover tightly with a lid.
3. Pulse to desired consistency.
4. Add avocado and cilantro and pulse just a few more times.
5. Taste and adjust the flavor by adding 1/4 tsp. additional salt at a time.
6. Once tacos are ready, place on a platter with creamy avocado green salsa and enjoy!

Notes & Tips: