Frugal and delicious mash up in the most magical, mouth watering combination in the form of these spicy potato tacos. Everything about this recipe is simple, and for once taking the easy way out yields unexpectedly great results. New potatoes are parboiled then panfried with chilies and garlic, then wrapped into corn tortillas with lime coleslaw. When it comes to crave-able vegetarian tacos, these guys are right on the mark.
4green onions, white and light green parts onlythinly sliced
Prepare the cabbage slaw. Combine the cabbage, green onions, lime juice, sugar, and salt in a large bowl. Toss to combine. If possible, make earlier in the day or the night before.
Dice or quarter the potatoes and place into a microwave safe bowl. Add 1 cup of water and the kosher salt. Cover and microwave on high for 5 minutes; you should be able to pierce a potato with the tip of a paring knife but still meet some resistance. If the potatoes are still too firm, microwave 1-2 minutes longer. Drain the potatoes, then return them to the warm container and gently toss to help any residual water evaporate.
Heat oil in a skillet over medium high heat. Add potatoes and toss to coat in the fat. Pan fry the potatoes, stirring every few minutes, until golden brown and crispy on the outside, and creamy and soft on the inside, 18-20 minutes. Gently smash a potato with the tines of a fork to test for doneness. Push the potatoes to the side of the pan and add the garlic and jalapeno. Sautee, stirring continuously, for 2 minutes. Add the cumin and toss to combine all skillet ingredients. Sautee 1 minute more then remove from heat.
Build your taco. Layer a corn tortilla with green cabbage slaw, then drizzle with sour cream. Top with the fried potatoes and sprinkle with sliced green onions and chilies. Serve immediately.
Adjust the heat: seed and mince the serrano chilies for milder tacos; thinly sliced whole serrano chilies for spicier tacos. If you're very spice adverse, use jalapeno peppers.
Be sure to dry the parboiled potatoes before adding to the hot oil in the skillet; wet potatoes will cause the oil to splatter. Safety first!
Warm tortillas over an open burner set to a high flame for 10 seconds per side, flipping with tongs. Tuck the tortillas into a kitchen towel to keep warm.