Potacos (Potato Tacos)

Ingredients:Potacos or Potato tacos
4 Russet potatoes, cubed
2 tablespoons whole wheat flour
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
corn tortillas (I used store brand from Mi Pueblo)
shredded lettuce or cabbage
pico de Gallo
chipotle nayonaise

In a small bowl mix the whole wheat flour and spices together and set aside. Peel the Russet potatoes and chop into small, bite size pieces. Drop chopped potatoes in a pan of cold water. Boil the potatoes for 5-7 minutes, remove from stove and drain water. Add the potatoes back to the pain and shake the dry mix over the potatoes. Cover the pan and shack to coat the potatoes with the dry mixture.

Heat the over to 450 degrees. Place the potato pieces on a cookie sheet covered with parchment paper. Bake potato pieces for 35 minutes. At 17-18 minutes using a spatula oven the oven and turn the potatoes pieces to get a nice even browning.

Take 2 corn tortillas and gently fold them and place them in your toaster (not toaster oven) and push the toaster down. When the time is up, you will have quick and simple taco shells. Fill shells with lettuce or cabbage, drip chipotle nayonaise, added potato chunks and top with fresh pico de Gallo.

Serving Size: 12 tacos

Nutritional Facts: (1 corn tortilla with potato filling)
Calories: 104.3
Total Fat: 1.6 g
Cholesterol: 0 mg
Sodium: 54.5 mg
Potassium: 222.9 mg
Total Carbs: 23.1 g
Protein: 2.3 g

Notes: You could simplify this recipe by substituting 1 tablespoon of taco season, instead of mixing your own, but this will add a bit of sodium to the recipe. The potatoes were actually a tater tot recipe from Fifteen Spatulas (see link below), adapted to be spiced up and served as taco filling. I am still working on a oil free version of a chipotle nayonaise. The store bought brands all contain oil in their adobo sauce. Recipe will be posted as soon.

You can also substitute 4 cups of hashed brown potatoes for the Russet potatoes. This saves a bit of time. If you do this, then use 1 tablespoon of whole wheat flour (not 2 TBSP) and mix with your taco seasoning. I also reduced the temperature to 350 for 15 minutes, as these are smaller potato chunks. I think these work better than the larger chucks, but both are tasty.

Source: Fifteen Spatulas

Blue Cheese Slaw

1 egg
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
2 Tbsp. sherry vinegar (or cider vinegar)
2 Cups peanut oil (substitute vegetable or olive)
1 ounce Maytag blue cheese
1/2 head green cabbage, shredded
3 green onions, sliced thin
1/2 Maytag blue cheese, crumbled

In a food processor combine the egg, lemon juice, Dijon mustard and vinegar. Puree for about 30 second and then slow add the peanut oil. Season with salt and pepper and add the Maytag blue cheese, process for another 10-15 more seconds. Push the mayonnaise through a fine mesh strainer (optional).

Toss the cabbage with enough mayonnaise to coat. Add half of the green onions and a 1/4 cup of the crumbled blue cheese. Season with salt and pepper and toss well. Serve with your favorite entree.

The original recipe came from the Food Network and was served with BBQ Shrimp. Never have I actually strained my mayonnaise mixture through mesh, I would add it to the cabbage (pre-shredded package), toss well and add the blue cheese and green onions.

Crispy Fish Tacos

Peanut oil (I used olive oil)
2 cups panko flakes
3 eggs, beaten
Kosher salt
Ground pepper
2 lbs. halibut, snapper or other firm white fish
8 corn tortillas (or flour, if preferred)
1/2 head napa cabbage, shredded
Pink Chili Mayo
Lime wedges

Pink Chili Mayo
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 line
Kosher salt and freshly ground black pepper

Baja Cream
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. fresh lime juice
1 Tsp. (packed) finely grated lime zest
Pinch of salt

Fill a 12″ heavy bottom pan with oil and heat to 375 degrees. Place panko flake into a shallow dish. Beat 3 eggs with 2 tablespoons of water and place in a separate shallow dish. Salt and pepper the each side of the fish. Cut fillets into 1 inch wide strips. Dip fish in the egg and then coat them with panko flakes. Set coated fish aside for about 10 minutes. Place a few strips of fish at a time in the pan until cooked thoroughly, about 3 to 5 minutes. Remove from pan and place on paper towel to drain.

For the pink chili mayo, place the mayonnaise, sour cream, chipotle peppers and lime juice in a blender and process to a puree. Refrigerate the mayo for 30 minutes to let the flavors blend; taste and adjust seasoning with salt and pepper.

For the Baja cream combine all ingredients and stir. Salt to taste.

A very good fish taco recipe that uses panko flakes rather than a batter. The end result is light crunch on the fish that carries a good taste. I fried my fish in olive oil, but peanut or vegetable oil can be used. The last few times I have cooked these tacos I have preferred cod over halibut or snapper, then again maybe it’s because it was the only fish I had in the freezer. I also used shredded cabbage instead of shredding my own, call me lazy but I call it a time saver.

The pink chili mayo can be adjusted to your liking when it comes to how spicy you like your sauces. I usually don’t put any of the actually chipotle peppers, instead just use the adobo sauce which has a nice spice to it. If you are like hot, then by all means use two peppers and the adobo sauce.