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Soft Potato Taco Bowls
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Soft Potato Taco Bowls

55 minPour 4Nutri-Score C€€
par @onestopchop18 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • Yukon gold potatoes (scrubbed and cubed)Fruits et légumes900 g
  • avocado oilÉpicerie15 ml
  • Cajun seasoning (low sodium all-purpose blend)Épices8 g
  • cumin (ground)Épices3 g
  • chili powderÉpices4 g
  • tomato (diced)Fruits et légumes1 morceau
  • red onion (finely diced)Fruits et légumes1 morceau
  • jalapeño (seeded and minced)Fruits et légumes2 morceaux
  • cilantro (chopped)Fruits et légumes20 g
  • lime (halved, half juiced)Fruits et légumes1 morceau
  • saltÉpices3 g
  • ground beefViandes450 g
  • tomato pasteÉpicerie15 g
  • waterAutres60 ml
  • sugarÉpicerie3 g
  • shredded cheese (shredded)Produits laitiers120 g
  • guacamoleProduits frais150 g
  • sour creamProduits laitiers80 g

par portion

Nutrition

519kcal

Glucides
44 g
Protéines
27 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plaque de cuisson
  • Saladier ×2
  • Poêle
  • Plaque de cuisson
  • Four

pas à pas

Préparation

  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.
    Étape 1

  2. Roast the potatoes

    • Spread the potatoes on a parchment-lined baking tray.
    • Roast at 220 °C until fork tender.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
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