Sincerely Carolina

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potato taco (taco de papa)

by sincerelycaroline

So, you’ve never thought to pair tacos + potatoes together, huh? We didn’t either! That is, of course, until we tried these. This is my new favorite addition to taco night! Recipe originally published in “The Taco Revolution” by Brandon Schultz.


makes 4 tacos

1 small hot pepper (as hot as you like it), seeded
2 Tablespoons olive oil
2 cups red potato, peeled and diced in ½-inch cubes
½ cup green pepper, diced (** NOTE: We used red, yellow and orange bell peppers instead.)
½ cup fresh corn kernels (canned whole kernels, well drained, will work)
4 cloves garlic, minced
Salt and black pepper to taste
Juice of 1 small lime
½ cup sour cream
1 small avocado, cubed
½ cup torn cilantro
gluten-free tortillas or fresh lettuce leaves


(1) Heat cast-iron skillet over medium-high heat until hot. Slice hot pepper and sear,
cut-side down, about 4 minutes. Remove to cutting board to cool.
(2) Reduce heat to medium and add olive oil to skillet. When hot, add potatoes and cook
until golden brown and starting to blacken, about 10-12 minutes. Remove to a plate
lined with paper towel to dry.
(3) If skillet is completely dry, add a teaspoon of olive oil. Otherwise, simply add green
pepper, corn, garlic, salt, pepper, and lime juice to skillet and cook 4-5 minutes, until
corn begins to blacken and peppers become slightly tender.
(4) Add a teaspoon of sour cream to the center of a tortilla and pat down gently. Top
with potato and vegetable mixture. Top with avocado and garnish with cilantro.