SOFT POTATO TACOS

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 .