Crispy Tacos de Papa with Roasted Poblanos

The mashed potatoes and roasted poblanos inside these crispy tacos are very tasty, and the fresh lettuce, creamy avocado, and sour lime on top make them look great. They are great for a vegan meal that fills you up

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 poblano peppers
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• Lime wedges for serving

Instructions:

Preheat the oven to 400F 200C

Place poblano peppers on a baking sheet and roast in the preheated oven for about 20 minutes, or until the skins are charred and blistered

Remove peppers from the oven, place them in a bowl, and cover with plastic wrap

Let them steam for about 10 minutes, then peel off the skins, remove the seeds, and chop the peppers

Meanwhile, boil the diced potatoes in a pot of salted water until tender, about 10 minutes

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add chopped onion and cook until translucent, about 5 minutes

Add minced garlic, chopped roasted poblanos, ground cumin, smoked paprika, salt, and pepper to the skillet

Cook for another 2 minutes

Add the boiled potatoes to the skillet and mash them slightly with a fork or potato masher, mixing them with the onion and poblano mixture

Cook for an additional 5 minutes, stirring occasionally, until the mixture is heated through and slightly crispy

Warm the corn tortillas in a dry skillet or microwave

To assemble the tacos, spoon some of the potato and poblano mixture onto each tortilla

Top with shredded lettuce, sliced avocado, and chopped cilantro

Serve tacos with lime wedges for squeezing over the top

Enjoy