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roasted red onion and potato tacos

roasted red onion & potato tacos

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Ingredients

  • 2 medium sized potatoes, chopped into small cubes
  • 2 small red onions, chopped into cubes
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 Tbsp lime juice
  • 6 small corn tortillas
  • A handful of grated manchego, or other hard cheese
  • A handful of parsley or cilantro, if desired

For the pica da gallo

  • 2 tomatoes, seeded and chopped into small pieces
  • 1 Tbsp finely diced white onion
  • 1 large clove of garlic, minced
  • Juice of 1/2 a small lemon

Instructions 

  • Heat the oven to 210C / 410F
  • Put the potato cubes and onion slices onto a roasting tray. Toss with olive oil and sprinkle with spices and lime juice.
  • Roast on the top shelf of the oven for about 30 minutes, until browned and crispy.
  • Meanwhile, prepare the pico de gallo by combining all ingredients in a bowl. Allow it to sit in the fridge until you serve.
  • When the potatoes are 5 minutes away from being ready, start heating your tortillas. Place a nonstick frying pan over a medium heat. Using tongs, place a tortilla on the pan. After about a minute, you will get a nice toasty corn smell. Flip over and sprinkle some of the cheese on top. Once melted, remove from the heat right away and repeat.
  • To assemble the tacos, cover the tortilla with a spoonful of the potato mixture and then some pico da gallo on top.
  • Sprinkle with fresh parsley or cilantro.
  • Dig in!