The Taco Revolution by Brandon Schultz

Author:Brandon Schultz
Language: eng
Format: epub, azw3, mobi, pdf
Publisher: Skyhorse Publishing
Published: 2013-12-31T16:00:00+00:00

Turkish Soft Potato Taco

Makes 4-6 tacos.

2 cups peeled, diced potato (about 2 large potatoes cut in ½-inch cubes)

1 teaspoon cumin

½ teaspoon turmeric

½ teaspoon paprika

1½ cups Chickpea & White Bean Hummus (page 180)

1-2 pieces lettuce per taco

1 cup sour cream

Salsa for topping, if desired

Tortillas

DIRECTIONS:

1. Place potato cubes in boiling water, return to a full boil, and cook 2 minutes. Drain. Add cumin, turmeric, and paprika, and toss gently.

2. Heat a cast-iron skillet or heavy pan until very hot, then add potatoes and brown, stirring often but gently, about 10 minutes, until potatoes begin to turn gold and black in specs. Allow to cool at least 3 minutes.

3. Top a tortilla with 1½ Tablespoons Chickpea & White Bean Hummus. Add lettuce and sour cream, patted down gently. Top with potatoes. Add a Tablespoon of salsa for extra flavor, if desired.

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