Main
Soft Potato Taco Bowls
55 minServes 4Nutri-Score C€€
C
55 min
55 minSoft Potato Taco Bowls
what you need
Ingredients
Yukon gold potatoes (scrubbed and cubed)Produce900 g
avocado oilPantry15 ml
Cajun seasoning (low sodium all-purpose blend)Spices8 g
cumin (ground)Spices3 g
chili powderSpices4 g
tomato (diced)Produce1 piece
red onion (finely diced)Produce1 piece- jalapeño (seeded and minced)Produce2 pieces
- cilantro (chopped)Produce20 g
lime (halved, half juiced)Produce1 piece
saltSpices3 g
ground beefMeat450 g
tomato pastePantry15 g
waterOther60 ml
sugarPantry3 g
shredded cheese (shredded)Dairy120 g
guacamoleFresh150 g
sour creamDairy80 g
per serving
Nutrition
519kcal
- Carbs
- 44 g
- Proteins
- 27 g
- Fat
- 26 g
what you’ll use
Tools
Baking tray
Mixing bowl ×2
Frying pan
Stovetop
Oven
step by step
Method
- Step 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.
- Step 2
Roast the potatoes
- Spread the potatoes on a parchment-lined baking tray.
- Roast at 220 °C until fork tender.
- Step 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.
- Step 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.
- Step 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.
most cooked first