I really like making cheap or fast food, but more involved. This was initially inspired by Taco Bell’s burritos, but quickly became more than that. I intentionally left the amounts for the slaw and dressing empty, hoping that you would mess around with it yourselves, tasting it to make it how you like. The “chipotle paste” is chipotle peppers that have been diced finely and jarred or canned and can be bought at almost any grocery store for a couple bucks.
Spicy Potato Tacos w/ Chipotle Slaw
Ingredients
- Corn tortillas
- Avocado
- Cilantro
- Mint
- Lime juice
Slaw
- 1/2 radicchio
- 1/4 green cabbage
- 3/4 Granny Smith apple peeled
- 1 jalapeno
Dressing
- Duke’s mayo
- Rice vinegar
- Lime juice
- Chipotle pepper paste
- Cumin
- Salt and pepper
Chipotle aioli/spread
- Sour cream
- Lime juice
- Chipotle paste
- Cumin
- Chili powder
- Smoked paprika
- Cayenne pepper
Fried potatoes
- 5-8 gold potatoes peeled, cut to 1/2-3/4 inch pieces
Instructions
Slaw Method
- Cut radicchio and cabbage into quarters through the stem. Remove the stem with a “V” cut. Cut horizontally, perpendicular to the radicchio or cabbage into small strands.
- Cut apple halves and remove core. With flat side down, cut into thin slices, then stack slices and cut into thin strands – sort of like a imperfect julienne.
- Cut jalapeño in half, remove seeds. Cut into thirds, then thin vertical strands.
Dressing Method
- Combine ingredients in a small bowl, adjust to preferred taste and consistency, then pour over slaw and toss.
Aioli/Spread Method
- Combine ingredients to taste and refrigerate until ready.
Potatoes Method
- Fry in dutch oven or deep skillet over medium-low heat for 5-10 minutes until golden brown. Try a few potatoes at a time at first to test heat of oil – they should still bubble when you put them in, but if too hot they will be burnt and not at all cooked through.