Ingredients:
- Tortillas (corn or flour, depending on your preference)
- 2 medium potatoes, peeled and diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder (optional, for extra heat)
- Salt and pepper, to taste
- 2 tbsp olive oil or another cooking oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
- Optional toppings: shredded cheese, sour cream, salsa, avocado slices, or hot sauce
Instructions:
- Prepare the Potatoes:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced potatoes and cook, stirring occasionally, until they start to get crispy and golden brown, about 10-15 minutes. Season with salt and pepper.
- Remove the potatoes from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the remaining tablespoon of olive oil.
- Sauté the onion until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and cook for another 1 minute, until fragrant.
- Add the diced green bell pepper and cook until it starts to soften, about 3-4 minutes.
- Combine and Season:
- Return the cooked potatoes to the skillet.
- Sprinkle the ground cumin, paprika, and chili powder over the mixture. Stir well to coat the vegetables evenly.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together. Adjust seasoning with more salt and pepper if needed.
- Warm the Tortillas:
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until warm and pliable. Alternatively, you can warm them in the oven or microwave.
- Assemble the Tacos:
- Place a spoonful of the potato and pepper mixture onto each tortilla.
- Add your favorite toppings such as shredded cheese, sour cream, salsa, avocado slices, and fresh cilantro.
- Serve with lime wedges on the side for a zesty kick.
Enjoy your flavorful and satisfying potato and green pepper tacos!