Choose your favorite combination of fillings for these delicious potato tacos! With your choice of specially seasoned taco potatoes, nacho sauce, fresh salsa, millet , brown rice , black beans, refried beans and guacamole, you can make a taco just to your taste. And other family members can do the same. Below you will find some suggested combinations.
Option 1: No fat, no legumes, no grains, no dairy
- Potato cubes with taco seasoning
- Nacho Cheese Sauce
- Salsa
- Topping: ½ cup cilantro leaves, chopped
Option 2: Fat-free, gluten-free, dairy-free
- Millet
- Salsa
- Topping: 1 cup black beans and 1/4 cup cilantro leaves, finely chopped
Option 3: Gluten-free and dairy-free
- Brown rice
- Refried beans
- Guacamole
- Salsa
- Topping: ½ cup cilantro leaves, chopped
Ingredients for the Soft Taco Breads:
- 2 cups fresh potatoes, roughly chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon pure maple syrup
Method of preparation:
Preheat the oven to 200°C. To prepare the tacos, add 100 ml. water in a medium saucepan, place a steamer basket, add the potatoes and cover. Once the water boils, steam the potatoes for 20-25 minutes until tender. Remove the potatoes and place them in a food processor along with the garlic powder, onion powder and maple syrup . Blend them until you get a smooth mixture. Line a baking sheet and spread the mixture using a wet spatula, making 4 mini tortillas. Bake in the oven for 15 to 20 minutes until lightly browned. Remove and cover using the spatula. Turn the parchment paper over onto a cutting board and carefully peel it off. Set the taco rolls aside.
Ingredients for Taco Spiced Potato Cubes:
- 1 kg. red or fresh potatoes, cut into 2 cm cubes
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. dry oregano
- 1/2 tsp. smoked red pepper
- 1/4 tsp. chipotle chili powder
- 1 tsp sea salt (optional)
Method of preparation:
To prepare the spiced potato cubes for tacos, preheat the oven to 200°C and line a large baking sheet with parchment paper. Steam the cubed potatoes in a pot of boiling water for 10-15 minutes until almost tender. Take them out and put them in a bowl. Add the spices and sea salt and toss until evenly coated. Spread the potatoes evenly on the baking sheet and bake for 20-25 minutes, stirring halfway through, until browned and crispy.
Ingredients for Nacho Cheese Sauce:
- 1 cup peeled potatoes, diced
- 1/4 cup peeled, finely chopped carrot
- 1/2 tbsp. lime juice
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp. paprika
Method of preparation:
To make the cheese sauce, steam the diced potatoes and carrots in boiling water for 10-12 minutes or until tender. Place them in a blender along with the lime juice, onion powder, garlic powder and paprika . Mash until a homogeneous mixture is obtained.
Salsa Ingredients:
- 2 cups finely chopped tomato
- 1/4 cup finely chopped red onion
- 2-3 tablespoons of lime juice
- 1 small garlic clove, finely chopped
- 1/2 serrano chile or jalapeño, finely chopped
- 1/3 cup fresh cilantro, roughly chopped
- 1/2 tsp. ground cumin (optional)
Method of preparation:
To make the salsa, combine all the ingredients in a medium bowl and mix well. Set aside.
Ingredients for the millet:
- 1 cup of millet
- 2 cups water, vegetable broth, or medicated broth
Method of preparation:
Combine the millet and water or vegetable/medicinal broth in a medium saucepan, cover and bring to a boil over high heat. Reduce the heat to low and simmer for 10-13 minutes until all the water is absorbed. Remove from heat and set aside for 10 minutes. Stir with a fork.
Brown Rice Ingredients:
- 1 cup of brown rice , rinsed well under cold water
- 2 cups of water
Method of preparation:
To cook the rice, combine the rinsed rice with water in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 45 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes. Stir with a fork.
Ingredients for refried beans:
- 1/2 medium onion, finely chopped
- 1 clove of garlic, minced
- 2 cans (or 3 cups cooked) black beans or pinto beans
- 1 tsp cumin
- 1/4-1/2 tsp. chipotle chili powder
- 1/3 cup of water
Method of preparation:
To prepare the refried beans, place a medium-sized ceramic non-stick frying pan over medium-high heat and add the onion and garlic. Cook for 3-5 minutes until the onions are translucent, adding a little water if necessary to prevent them from sticking. Remove from heat and add the beans, cumin , chipotle chili powder and water and blend until smooth. You can also transfer the mixture to a blender and puree until smooth. Set aside.
Guacamole Ingredients:
- 2 large or 3 small avocados
- 1 clove of garlic, minced
- 2 tbsp. finely chopped red or white onion
- 1/4 cup fresh cilantro, finely chopped
- 1-2 tsp. fresh finely chopped jalapeño (optional)
- Juice of 1/2 lime
- 1/4 cup diced tomato
Method of preparation:
To make the guacamole, place the pitted and unpeeled avocados in a medium bowl. Mash it using a potato masher or a fork until the guacamole is smooth but still has chunks. Add all other ingredients and mix gently with a spoon. Taste and adjust the seasoning. Set aside.
Taco preparation:
Divide the ingredients of your choice among the tacos. Top with cilantro. If you are making Option #2, add black beans if desired. Serve immediately.
Portion for 2-3 people
You can find much more information about other healthy foods and recipes on our blog , as well as in Anthony William's books .
