★Ingredients
4 medium potatoes, peeled and diced
1 green bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons olive oil
1/2 teaspoon chili powder
Salt and pepper to taste
Corn or flour tortillas
Optional toppings: shredded cheese, sour cream, salsa, avocado, cilantro, lime wedges
★Instructions
- Prepare the Vegetables:
- Peel and dice the potatoes.
- Dice the green bell pepper and onion.
- Mince the garlic.
- Cook the Potatoes:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced potatoes to the skillet and season with salt and pepper.
- Cook, stirring occasionally, until the potatoes are golden brown and tender, about 15-20 minutes.
- Remove the potatoes from the skillet and set aside.
- Cook the Green Peppers and Onions:
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the diced green bell pepper and onion.
- Sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Combine and Season:
- Return the cooked potatoes to the skillet with the green peppers and onions.
- Add the cumin, paprika, chili powder, and additional salt and pepper to taste.
- Stir to combine and cook for another 2-3 minutes to let the flavors meld together.
- Warm the Tortillas:
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.
- Alternatively, you can wrap them in a damp paper towel and microwave for 20-30 seconds.
- Assemble the Tacos:
- Place a generous spoonful of the potato and green pepper mixture onto each tortilla.
- Add your favorite toppings such as shredded cheese, sour cream, salsa, avocado, cilantro, or a squeeze of lime juice.
Enjoy!