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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Serves

10

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Yellow Baby Potatoes

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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