We love tacos around here, but I’m trying to mix it up. Really, you can put just about anything inside corn tortillas: tofu, grilled pineapple, scrambled eggs, mushrooms, you name it. So here you have potato + artichoke heart tacos. Levi dubbed them “awesome,” so I think we’ll make them again. Probably after I get over this trying out new things in tacos kick.
potato, artichoke & cannellini tacos
yukon gold potatoes
quartered artichoke hearts
cotija (oops, not pictured)
Just chop the potatoes into taco sized pieces and toss lightly with olive oil. Spread them in a single layer on a baking sheet with some sort of protection – silpat mat or foil. Then sprinkle generously with Adobo, cumin, and a little smoked paprika. Bake for 30-40 minutes at 400 degrees, flipping over half way through.
Meanwhile, toss the beans in lime juice. I’d throw in some cilantro if I wasn’t surrounded by cilantro haters. Lightly drizzle the artichoke hearts with olive oil. As soon as the potatoes are done, put the artichokes under the broiler just until lightly browned.
Warm your corn tortillas (here are some corn tortilla warming pointers from epicurious), pile on the fillings and garnishes, and enjoy.