Chipotle Potato Tacos

What You’ll Need:

  • 1 medium red potato
  • 1⁄2 cup corn
  • 3 large lettuce leaves
  • 1⁄4 tomato
  • 1⁄2 avocado
  • 2/3 cup cooked quinoa
  • 2 tbsp vegetable oil
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tbsp hot sauce
  • 2 tbsp chopped cilantro
  • 1⁄4 lime to squeeze
  • Salt, pepper

What To Do:

Peel potato and heat in a microwave for 5 minutes with holes poked in a few spots to release
heat. Chop the tomato, avocado, cilantro. Combine cumin, paprika, onion powder, and
a pinch of salt and pepper in a small bowl. When the potato is done cooking, chop it into
small even chunks and mix them around in the spice bowl. Arrange lettuce leaves flat on
your plate. Heat the vegetable oil in a nonstick pan at medium-high. Add the potatoes
and spread them out evenly. Let them sit for a minute or two and then you can mix them
around as they cook until most of the edges look crispy. While you wait, you can microwave
the quinoa and corn if you’d like them hot as well. Add the quinoa and corn on top of your
lettuce. When the potatoes look crispy on most of the edges, you can add them on top of
your lettuce as well. Top it off with the tomato, avocado slices, cilantro, hot sauce, and
squeeze lime juice evenly.

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