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Potato Poblano Tacos with Avocado and Cilantro Lime Yogurt

Potato Poblano Tacos with Avocado and Cilantro Lime Yogurt



Poblano peppers  and potatoes are a classic combo in Mexican cooking and I love getting them when we go to a local Caribbean/Mexican fusion restaurant near our house.  The spicy poblanos are offset by the starchy potatoes, and I have been thinking for awhile that I wanted to make my own version at home.  That's why I was so excited to tweak it for a contest hosted by Oxo and Plated in their search to find quick, easy vegetarian recipes that are also healthy and delicious.  I immediately thought of making tacos because they are quick but satisfying (and because I love anything Mexican).  This recipe was definitely a success! I had them on the table in less than 30 minutes, and Jake and I both adored the flavors.  The potatoes and avocado help to absorb some of the heat from the peppers, and the yogurt was both creamy and acidic (from the lime).  Delicious!

Potato Poblano Tacos with Avocados and Cilantro Lime Yogurt

1 small onion 1 poblano pepper 2 medium white potatoes 3 Tbsp. canola oil 2 cloves garlic 2 tsp taco seasoning 1 six ounce container plain Greek yogurt 1 lime 2 Tbsp. fresh cilantro 1 avocado 1/4 cup crumbled cotija cheese or another salty cheese 4-6 flour tortillas

Scrub the potatoes and pepper, and take the skin off the onion.  Using the Oxo Mandolin, or a sharp knife, slice the onion, pepper, and white potatoes into thin slices.  Also, dice the garlic.

In a large, deep sauce pan, heat the oil over medium-high heat.  Once hot, add the potatoes, then the onion, then the pepper, and the garlic and taco seasoning.  Cover and let cook for about 5 minutes before stirring and flipping the potatoes, trying to keep the potatoes on the bottom on the pan.  They will break up a little, but will also be slightly crispy from frying in the oil.  Cover and finish cooking for another 5-10 minutes, stirring occasionally.

Meanwhile, put the greek yogurt, juice and zest of the lime, and the cilantro, diced, into a medium bowl.  Whisk (I used a small Oxo whisk) until completely combined.

Also, take a sharp knife and cut the avocado in half, and remove the pit.  While still in the skin, slice through the soft flesh making lines in one direction and then in the other.  Using the Oxo fruit scoop, or a large spoon, scoop out the flesh right at the skin and it will come out as small cubes.

To assemble the tacos, lay the tortilla flat, top with the potato poblano mixture, then add a sprinkling of cheese, several pieces of avocado, and then a generous dollop of the Greek yogurt sauce.  Recipe makes about 4-6 tacos.


Source: L+K Original, inspired by Casa Rasta

Disclaimer: I received cooking tools from Oxo to help with preparing this recipe, but my opinions are my own (and my opinion is that I loved using them!).

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