Potato Tacos with Pickled Onions
If you've not done tater tacos before, you're in for a treat. They're one of my favourite vegetarian tacos out there! Crispy, seasoned & roasted taters, creamy refried beans, crisp cabbage, feta, and zippy pickled red onions. See NOTES for recommended garnishes.
PREP TIME
20 minutes
COOK TIME
35 minutes
INGREDIENTS
21
Serves: 4
Ingredients
- 20 whole20 whole20 whole Corn Tortilla, Street Taco Sized.
- 398 ml398 ml398 ml Refried Beans
- 4 cups4 cups4 cups Potatoes, Russet, peeled & cut in to approx 1/2" cubes
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1.5 tsp1.5 tsp1.5 tsp Garlic Powder
- 1.5 tsp1.5 tsp1.5 tsp Onion Powder
- 1.5 tsp1.5 tsp1.5 tsp Chili Powder, I used Mexican Chili Powder
- 1.5 tsp1.5 tsp1.5 tsp Cumin, Ground
- 1 tsp1 tsp1 tsp Tajín Clásico Seasoning
- 1 tsp1 tsp1 tsp Oregano, Dried
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Red Onion, See Recipe
- 0.25 cup0.25 cup0.25 cup Red Wine Vinegar
- .25 cup.25 cup.25 cup Apple Cider Vinegar
- 0.5 cup0.5 cup0.5 cup Water
- 0.5 tsp0.5 tsp0.5 tsp Himalayan Pink Salt
- .5 Tbsp.5 Tbsp.5 Tbsp Honey, I used Manuka Honey
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Black Peppercorns, Whole, See Recipe
Roasted Taters
Pickled Uns
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 425 F
- Empty the refried beans in to a small pot. Cover and cook on low until service, stirring occasionally.
- Whisk together all of the ingredients for the pickled onions in a small pot set to about medium heat. Slice your onions in to rounds and stuff them inside a mason jar. Once the vinegar mix bubbles, pour it over the onions in the jar and press them down to submerge them in the hot liquid. Cover and set aside for 30 minutes. Make sure to periodically open the jar and smash the onions down to ensure they're all submerged and pickling. Refrigerate until service.
- Add the cubed potatoes to a mixing bowl and dress them with 2 - 3 Tbsp. oil and all of the POTATO SPICES. Toss until potatoes are nice and coated before transferring them to a parchment lined baking sheet & seasoning liberally with salt. Bake 25 - 30 minutes until crispy and fully cooked, flipping a couple of times.
- Heat a grill pan on medium. Once heated, spray with cooking spray and warm up your tortillas until malleable. Transfer warmed tortillas to paper towels and wrap them up to keep them warm. Continue until all tortillas are warmed up.
- For service, spread a little of the refried beans on your tacos before sprinkling on some shredded cabbage, some of the roasted potatoes, crumbled feta, salsa verde, cilantro, and those gorgeous pickled onions. Finish with your fave hot sauce & ENJOY!
Notes
- Garnishes - Red Cabbage, shredded, Feta Cheese, Salsa Verde, Fresh Cilantro
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 918 |
| Fat: | 17 g |
| Carbohydrates: | 166 g |
| Protein: | 21 g |
| Cholesterol: | 0 g |
| Sodium: | 1063 mg |
| Fiber: | 26 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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