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Entree
Mexican
12 tacos
20 minutes
20 minutes
1 ½ pounds Melissa’s Peewee Dutch Yellow® Potatoes
2 Melissa’s Fresh Serrano Peppers – halved lengthwise
6 cloves Melissa’s Peeled Garlic
1 teaspoon Kosher Salt
12 Corn Tortillas
Canola Oil for Frying
¼ head Green Cabbage – shredded
¼ head Red Cabbage – shredded
½ Melissa’s Perfect Sweet Onion – thinly sliced
2 Carrots – julienned
1 Melissa’s Serrano Pepper – minced
2 tablespoons chopped Fresh Cilantro
1 Lime – juiced
1 Orange – juiced
2 tablespoons Seasoned Rice Vinegar
In a large pot, add the potatoes, Serrano peppers and the garlic. Add water to cover by about 1-inch. Bring to a boil and stir in the salt. Lower the heat to medium and simmer for 15 minutes or until the potatoes soft.
While the potatoes cook, make the slaw. Place all of the slaw ingredients into a bowl, mix well and refrigerate.
When the potatoes are cooked, mash them with the peppers and garlic.
To make the tacos, place some of the potato filling into the center of a corn tortilla and fold it in half. Secure it with a toothpick. Repeat for the remaining tortillas.
Heat the canola oil in a high-sided pan and fry the tacos, in batches, until golden brown and crispy, about 5 minutes. Repeat for the remaining tacos. Serve with the slaw.
