Roasted Herbed Potato Tacos with Spiced Hummus
Roasted Herbed Potato Tacos with Spiced Hummus
Roasted Herbed Potato Tacos with Spiced Hummus

Roasted Herbed Potato Tacos with Spiced Hummus

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Prep Time

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Cook Time

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Serves

10

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Yellow Baby Potatoes
Organic Yellow Baby Potatoes
This roasted herbed potato taco with spiced hummus recipe is the perfect summer lunch. It’s easy, vegan, healthy, and includes the nutrients and protein to power you through your day. Bursting with flavour, this simple recipe, made with EarthFresh Organic Yellow Baby Potatoes, will most definitely be a crowd-pleaser.

Ingredients

Roasted Potato Tacos

  • 1.5 lb EarthFresh Organic Yellow Baby Potatoes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 12 small white tortillas
  • 4 avocados, chopped
  • 1 bunch of cilantro, chopped

Herb Dressing

  • ½ cup fresh parsley, chopped
  • 3 tbsp fresh oregano, chopped
  • 3 tbsp fresh thyme, chopped
  • 3 tbsp fresh basil, chopped
  • 3 tbsp fresh mint, chopped
  • 2 tbsp orange juice
  • 2 tbsp Dijon mustard
  • 1 tsp white sugar
  • 1 tsp cayenne pepper
  • 1 tsp red pepper flakes
  • 2 garlic cloves, chopped
  • ½ cup white wine vinegar
  • ½ cup apple cider vinegar
  • 1/4 cup olive oil

Spiced Hummus

  • 1 28-oz can chickpeas, drained and rinsed
  • 1 bunch parsley, chopped
  • 1 cup pickled onions
  • 1 cup tahini
  • ½ cup red onions, chopped
  • 3 tbsp Sriracha sauce
  • 1 tbsp lemon juice
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp Cajun seasoning
  • 1 garlic clove

Directions

To make roasted potatoes: Chop potatoes into small, evenly-sized pieces. Heat oil in a pan over medium heat, and add the chopped potatoes and salt. Fry until crispy, about 10 minutes. Set aside to cool.

To make herb dressing: Place parsley, oregano, thyme, basil, mint, orange juice, mustard, white sugar, cayenne pepper, red pepper flakes and garlic in food processor. Add the 2 vinegars and slowly blend until all ingredients are well incorporated. Slowly add olive oil until emulsified. Pour 1 cup of herb dressing over cooled potatoes and toss to coat.

To make hummus: Place all ingredients in a food processor and pulse until well incorporated. Set aside.

To assemble: In a pan over medium heat, warm tortillas one at a time until golden brown and slightly puffed. Remove from heat. Spread hummus down the centre of each tortilla. Add a few pieces of avocado, followed by potatoes. Garnish with cilantro. Fold and serve immediately.

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