Tacot uusilla perunoilla, molekastike ja queso fresco
If you have already checked out my recipe for easy Queso Fresco, then here is a tasty idea of how I like to use it. I will never get tired of tacos, they are such a crowd pleaser, best of all there are endless possibilities of what you can throw into them. Finland is in reaching the end of its new potato season, but you can alway use regular locally grown potatoes. As far as potatoes are concerned I seem to always cook too many and I hate to throw the leftovers away, so what better way to celebrate seasonal local produce and reduce food waste at the same time!
I haven’t added the recipe for mole sauce, feel free to use shop bought or there are a wealth of recipes on the internet. I used one by Jamie Oliver and replaced the honey with maple syrup.
Leftover New Potato Tacos – serves 2
10 – 12 new potatoes, can be leftover or boiled fresh until tender
oil for frying
1/2 tsp chilli powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
a good pinch of dried oregano
a handful of fresh coriander, roughly chopped
1 large avocado, cut into slices
queso fresco – see my recipe here
to serve – soft tacos, mole sauce, chopped red chilli, micro greens and lime wedges
Heat a little oil in a large frying pan over a medium heat. Meanwhile use the back of a spoon to squash down the potatoes a little, without mashing them.
Fry the potatoes in the oil until they turn crispy and golden. Add all the spices, season well and fry for another minute or so until all the potatoes are covered in the seasoning, but being careful for them not to burn.
Next make up your tacos. Spoon a little of the crispy potatoes into each taco and a few slices of avocado. Top with a good drizzle of mole sauce, chopped red chilli, coriander, micro greens and of course the delicious creamy queso fresco. Serve immediately with a squeeze of lime.