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Soft Potato Taco Bowls
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Soft Potato Taco Bowls

55 minPara 4Nutri-Score C€€
de @onestopchop19 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • Yukon gold potatoes (scrubbed and cubed)Frutas y verduras900 g
  • avocado oilDespensa15 ml
  • Cajun seasoning (low sodium all-purpose blend)Especias8 g
  • cumin (ground)Especias3 g
  • chili powderEspecias4 g
  • tomato (diced)Frutas y verduras1 pieza
  • red onion (finely diced)Frutas y verduras1 pieza
  • jalapeño (seeded and minced)Frutas y verduras2 piezas
  • cilantro (chopped)Frutas y verduras20 g
  • lime (halved, half juiced)Frutas y verduras1 pieza
  • saltEspecias3 g
  • ground beefCarne450 g
  • tomato pasteDespensa15 g
  • waterOtro60 ml
  • sugarDespensa3 g
  • shredded cheese (shredded)Lácteos120 g
  • guacamoleFresco150 g
  • sour creamLácteos80 g

por ración

Nutrición

519kcal

Carbohidratos
44 g
Proteínas
27 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Bandeja de horno
  • Bol ×2
  • Sartén
  • Placa de cocina
  • Horno

paso a paso

Preparación

  1. Prepare and season the potatoes

    • Scrub the potatoes clean, then cube them.
    • Rinse the cubed potatoes, pat them dry and transfer to a large bowl.
    • Add the avocado oil, Cajun seasoning, cumin and chili powder and mix well to coat.
    Paso 1

  2. Roast the potatoes

    • Spread the potatoes on a parchment-lined baking tray.
    • Roast at 220 °C until fork tender.
    Paso 2

  3. Make the pico de gallo

    • Dice the tomato and finely dice the red onion smaller than the tomato.
    • Seed and mince the jalapeños and chop the cilantro; add everything to a bowl.
    • Squeeze the juice of half the lime over the top, season with salt and mix.
    Paso 3

  4. Cook the taco meat

    • Brown the ground beef in a cast iron skillet over medium-high heat, then drain the fat.
    • Stir in the tomato paste, Cajun seasoning, cumin, chili powder and water.
    • Mix well and add a little sugar to balance the heat.
    Paso 4

  5. Assemble the bowls

    • Divide the roasted potatoes into bowls and top with the shredded cheese.
    • Spoon the hot taco meat over the cheese so it melts.
    • Top with pico de gallo, guacamole and sour cream, and finish with chopped cilantro.
    Paso 5
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