potato tacos with Mexi-coleslaw

My Tia M used to make these when I was little.  They were so yummy, but a little heavier than how I make them now.

They are basically mashed potatoes in a taco with trimmings, if you’ve never had one.

I make my mashed potatoes with veggie broth and a smidgen of unsweetened almond milk.  I keep the potato skins on and I don’t add any cheese. When making them, you warm the corn tortilla to make them soft, add a big spoonful of  potatoes and fold the tortilla in half to make a taco. Brush the tortillas lightly with oil and brown them on a skillet.

My favorite part, the part with all the tasty goodness, is the spicy coleslaw. The soft and savory potato with the tangy, crunchy veggies is so good together.  I also add my favorite salsa and some avocado.

Every time I make these, I wish my sisters were around to enjoy them with me.

Mexican coleslaw
1/2 head shredded cabbage
juice of 1 lime
2 tbsp rice vinegar
1 tbsp olive oil
1/2 cup roughly chopped cilantro
1 tomato, diced
1 shredded carrot
several shakes of Tabasco sauce
1/2 tsp salt

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6 Responses to potato tacos with Mexi-coleslaw

  1. yum…you just made me hungry!!! I’m gonna try this recipe pronto! 🙂

  2. elsa says:

    oh yum! I’ve had potato tacos before at a vegan place in Laguna Beach, CA and they were wonderful! I’ll have to give these a try ~ thanks for the food tutorial!

  3. April Cole says:

    Looks tasty, indeed!
    Thanks for sharing :]

  4. michelle says:

    yum! and beautiful pictures!

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  6. Tammy says:

    I’ve been browsing the internet tonight and came across your blog. I love the projects you do and your blog is really, really nice. This is the post that convinced me to add you to my feedreader – my daughter had some potato tacos in CA while we were in vacation and fell in love with them. Thanks for the recipe!!

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