NOON KICKOFF POTATO TACOS

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They feel a little breakfast, a little lunch, and a lot like victory. Chilly mornings are no match for warm tacos. And even if your team gets drilled … you’ve just had tacos. How bad could it be?
INGREDIENTS:
  • 2 tablespoons olive oil
  • 1/2 cup onions, diced
  • 1 1/2 cups potatoes, diced in 1/4-inch cubes
  • 2/3 cup zucchini, diced
  • 2/3 cup bell pepper (any color), diced
  • 2/3 cup mushrooms, diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Pinch red chili pepper
  • Salt and pepper to taste
  • Corn tortillas (about 3 per person)
  • Lime wedge, optional for garnish
  • 1 avocado, diced
  • Hot sauce, optional
PREPARATION:
  • Saute onions in olive oil in the FIREDISC® cooker. Add diced potato and paprika, chili, and salt and pepper. Cook 5 minutes, stirring frequently.
  • Add zucchini. Stir. Add bell pepper. Stir. Add mushrooms.
  • If the vegetables are sticking to the bottom a lot, add a tiny splash of water and stir. Cook vegetables until soft (about 15 minutes). When the potato mixture is about done, heat corn tortillas on the outer edge of your FIREDISC® cooker.
  • Scoop a spoonful of the vegetables into the warm tortillas. Serve with avocado, hot sauce, and a little squeeze of lime.

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