Lucha Libre Idaho® Tater Tacos
Ingredients:
- 1 1/2 pounds Idaho® fingerling potatoes
- 1 1/2 teaspoons kosher salt, divided
- 2 large bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons canola oil
- 1 cup minced Spanish onion
- 1 cup finely chopped, seeded, red bell pepper
- 1 1/2 teaspoons minced, peeled garlic
- 1 1/2 teaspoons minced, seeded Serrano chile
- 1/2 teaspoon whole fennel seed
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin seed
- 1/2 cup blanched peas
- 4 tablespoons finely sliced cilantro, divided
- 12 5" crisp taco shells
- 1 cup diced, peeled jicama, as needed
- 1 cup sliced red radish, as needed
- 2 ripe avocados, peeled and diced, as needed
- 1 cup shredded cheddar cheese, as needed
- 1/2 cup Chipotle Lime Vinaigrette, recipe follows
- Chipotle Lime Vinaigrette:
- 1/2 cup honey
- 1/4 cup canola oil
- 1 7 ounce can chipotles en adobo
- 1/4 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/2 cup lime juice
- 4 cloves garlic, peeled and minced
- 2 teaspoons ground cumin
- 4 tablespoons finely sliced cilantro
- 2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
Directions:
- In a large saucepan over high heat add the potatoes, 1 teaspoon salt, bay leaves, thyme and water to cover potatoes by 2 inches. Bring to a boil, lower heat and simmer until potatoes are still firm but yielding, about 5-7 minutes. They will not be cooked. Drain potatoes and let cool.
- In a large skillet, over medium heat, add the oil and saute' the onion and bell pepper until tender, about 5 minutes. Add the garlic and Serrano and saute' until fragrant, about 3 minutes more.
- Stir in the fennel seed, remaining 1/2 teaspoon salt, black pepper and cumin. Scrape onion mixture into a large bowl and set aside.
- On the large hole of a box grater grate the cooled potatoes and add them to the onions. Add the peas and 1 tablespoon cilantro and stir well.
- At service, fry 1/2 cup portions of potato hash in a non-stick skillet with 1 tablespoon canola oil until crispy and golden.
- Spoon potato mixture into taco shells and garnish with jicama, radish, avocado and cheddar cheese. Drizzle with Chipotle Lime Vinaigrette and remaining cilantro and serve immediately.
Chipotle Lime Vinaigrette:
- Combine all ingredients in a blender and puree until smooth. Pour into a squeeze bottle.
Notes:
Yield: serves 12
