Soft Potato Taco Bowl

Serves 1
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Directions

  1. 1Clean the potatoes off with a scrub mommy.
  2. 2Cube the potatoes.
  3. 3Rinse and pat dry the potatoes.
  4. 4Add the potatoes to a large bowl and hit them with about a tablespoon of avocado oil.
  5. 5Add city Cajun seasoning, all-purpose seasoning, cumin and chili powder to the potatoes.
  6. 6Mix everything together.
  7. 7Add potatoes to a foil or parchment line sheet tray.
  8. 8Put the potatoes into the oven at 425 for 35 minutes.
  9. 9Start the pico de gallo with one tomato.
  10. 10Dice a red onion smaller than the tomato.
  11. 11Take the seeds out of the jalapeño and dice it.
  12. 12Chop cilantro.
  13. 13Add the vegetables to a bowl and split a lime in half.
  14. 14Use half the lime juice over everything with some salt.
  15. 15Mix pico de gallo.
  16. 16In the cast iron skillet over medium high heat, cook the ground beef until it turns brown.
  17. 17Drain the fat with a paper towel.
  18. 18Get about a tablespoon of tomato paste, more city Cajun, some cumin, some chili powder and some water to hydrate the meat again.
  19. 19Melt the cheese with taco meat.
  20. 20Hit it with pico, guacamole, and sour cream.
  21. 21Finish it off with some cilantro.

Ingredients

  • Yukon gold potatoes
  • 1 tablespoon avocado oil
  • City Cajun seasoning
  • all-purpose seasoning
  • cumin
  • chili powder
  • 1 tomato
  • 1 red onion
  • 1 jalapeño
  • cilantro
  • 1 lime
  • salt
  • 1 pound ground beef
  • 1 tablespoon tomato paste
  • water
  • shredded cheese
  • guacamole
  • sour cream
  • sugar

Equipment

scrub mommyknifecutting boardcolanderlarge bowlfoilovensmall bowllime squeezercast iron skilletpaper towelplastic forkwooden spoontong

Tips

  • This dish is perfect for meal prep.
  • Use roasted potatoes instead of fried potatoes