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Lime and Cornmeal Crusted Potato Tacos

Potatoes just got more interesting with this lime and cornmeal coating. It gives them extra crisp and flavor. They are accented with Mexican flavored veggies and are good on their own or in a taco or burrito! The fact that they are super healthy and oil-free is a great bonus!
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Brandi Doming

Ingredients

For the potatoes

  • 4 heaping cups (627g) chopped and peeled red potatoes in 1/2 inch chunks

  • 1 tablespoon 15g fresh lime juice
  • 2 tablespoons (30g) water (add more as needed to make the cornmeal stick)
  • 1/4 cup (40g) cornmeal
  • 1/2 teaspoon chili powder
  • 1 teaspoon fine sea salt

For the veggies

  • 2 cups 210g chopped bell peppers (use any kind or combo you like)
  • 1/2 cup 80g chopped onion
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 1/4 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon lime juice
  • 3/4 cup water

Optional garnish

  • I added chopped avocado

Instructions

  1. Peel and chop your potatoes into 1/2 inch pieces.
  2. Add 1 tablespoon lime juice and 2 tablespoons water to a large bowl and toss the potatoes in it to coat well. Preheat your oven at this time to 415 degrees and line a large sheetpan with parchment paper, do not use foil or the potatoes will stick!
  3. In a separate small bowl or cup, combine the cornmeal, chili powder and salt. (listed under the "potatoes") Toss that over the potatoes and stir to coat the potatoes well. If needed, add a tiny bit more water to make the cornmeal stick to the potatoes. Drain over a strainer any excess liquid and shake it off, you don't want the potatoes too wet before going into the oven. Spread them out evenly on the prepared pan. Bake for 25-30 minutes or until golden brown.
  4. While the potatoes are cooking, prepare the veggie mixture. Add all the ingredients listed under "veggies" to a large pan and stir well. Cook over medium heat for about 8 minutes with the lid on. They should be tender and the water evaporated after 8 minutes. Check on them a couple of times while they are cooking. If more water is needed, add just a tiny bit more. You don't want any remaining water though after they are done cooking.
  5. Remove your potatoes from the oven and immediately scrape them from the paper using a thin metal spatula. These tend to stick a bit, so you will need to use a spatula to remove them rather quickly to a plate. A thin spatula makes this easy.
  6. Serve in a bowl or in tacos or whatever you like. I eat them both as just breakfast potatoes and in tacos as a lunch/dinner. I topped them with chopped avocado and my 5 Minute Mexican Tahini Sauce This sauce gives extra flavor and tang and is SO GOOD and it just takes 5 minutes, so it's highly recommended.
  7. These potatoes need to be eaten immediately while they are crispy, as they will start to soften sitting at room temperature. For leftovers and to make them crispy again, simply add them back to the oven at 300 degrees for just a few minutes.

Recipe Notes

*Vegan, gluten-free, oil-free, nut-free, soy-free

*Nutrition per serving (based on 4) for just the potatoes, does not include avocado: 181.5 calories, 1.175 g fat, 39.9 carbs, 4.94 g protein, 5.16 sugars