Low Iodine Vegan Tacos de Papa

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the potato filling

1 ½ lb yukon gold potatoes, peeled and cut into ½-inch cubes
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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3 tbsp olive oil, divided
½ medium white onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt, plus more to taste
¼ tsp black pepper

For the avocado crema

1 ripe avocado, pitted and peeled
3 tbsp fresh lime juice (about 2 limes)
2 tbsp water
1 small clove garlic
¼ tsp salt

For serving

12 small corn tortillas
½ cup fresh salsa or pico de gallo
¼ cup fresh cilantro leaves
¼ cup pickled jalapeño slices (optional)
lime wedges, for serving (optional)

Instructions

1
Place the cubed potatoes in a medium saucepan, cover with cold salted water by 1 inch, and bring to a boil over high heat. Cook for 6–8 minutes, until the potatoes are just barely fork-tender but still hold their shape — they should not be fully soft. Drain well and set aside.
2
While the potatoes drain, make the avocado crema: combine the avocado, lime juice, water, garlic clove, and 1/4 tsp salt in a blender or food processor and blend until completely smooth and pourable, about 30 seconds. Taste and adjust salt. Set aside.

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