Even for New England, this winter was pretty terrible. But the tides are turning, as they say.
We can all feel it – it’s the feeling that leads you to believe wearing flats to work instead of boots is a great idea, until you go out for lunch and realize you’re severely under-dressed because – duh – it’s still winter and 21 degrees actually isn’t that warm after all…it’s just warmer than 10.
The feeling of spring around the corner also comes from a renewed interest in my favorite activity – running. Suddenly, races are back on the table. Training has begun. I am starting to think of the weekends as good days for long runs instead of a good opportunity to catch up on my favorite TV shows.
And of course with a renewed interest in running comes a renewed interest in my diet. Pulling myself out of hibernation and the excess of Popchips, cookies, wine and beer that kept me warm all winter is quite liberating. And it starts with these potato corn tacos, inspired by one of my favorite bloggers, Emerging Adult Eats.
What You Need:
- 1 lb (about 2 cups) fingerling potatoes, quartered
- 1 red pepper, seeded and sliced into quarter-inch long strips
- 1 green pepper, seeded and sliced into quarter-inch long strips
- 1/2 red onion, sliced
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1/2 tsp cayenne powder
- 1/2 tsp paprika
- 1 small can chopped green chilies
- 1/2 cup shredded red cabbage
- Corn tortillas (I used Mission)
- Your favorite salsa (I used Newman’s Own hot salsa)
- 1 avocado, pitted and sliced into strips
What You Do:
In a large pot filled with boiling water, boil the potatoes uncovered for about 20 minutes or until a fork easily pokes through. Run one or two under cold water and taste-test to be sure they’re done.
Drain potatoes and set aside.
While the potatoes are cooking: In a large skillet, heat a tablespoon of olive oil on medium. Add the onions and saute, stirring often, for about 3 minutes or until they begin to get soft.
Add the peppers and saute, stirring often, for about 5 minutes or until soft.
Add the red pepper flakes, garlic powder, cayenne, paprika and green chilies and combine.
Remove from heat.
Combine the potatoes and pepper/spice mixture. Stir well.
Lightly toast the corn tortillas in a non-greased, nonstick frying pan over low heat. They only take a few seconds on each side to toast, and the tortilla will begin to wrinkle and smoke when it gets too hot.
Lay out each tortilla and top generously with the potato filling. Garnish with a drop of salsa, some shredded cabbage and the avocado, and they’re ready to eat!