1russet potato skinned & cubed into bite-sized pieces
Salt & pepper, to taste
½ (15-ounce) can of chickpeas
¼-½ teaspoonof cumin
½ tablespoonof high-heat oil (optional)
1 to 2leaves of lettuce torn into strips
1tomato, chopped
½ (15.25-ounce) can of corn (canned, frozen, fresh)
Lemon wedges (1 per taco)
Hot sauce (optional)
Instructions
Preheat the oven to 375 degrees F. Prepare your tortillas by spraying or brushing high heat cooking oil on both sides. When oven is heated, safely drape your tortillas over two bars so they fold over the bars. Cook for 8-10 minutes. Remove from oven and set aside.
Place cubed potatoes with a pinch of salt into a medium-sized pot, cover with cold water, and bring to boil. Heat on medium-high for 8-10 minutes until soft. Add salt or pepper to taste.
Place chickpeas in a small or medium sized frying pan (high heat oil optional). Add cumin. Cook on medium-high heat for 3 to 5 minutes or until cooked through.
Assemble your tacos! Layer potatoes, chickpeas, tomatoes, and lettuce in your tortilla. Squeeze one lemon wedge over each taco. If you like hot sauce, drizzle hot sauce over taco.
Notes
Please note to use high-heat oil.
To save time/effort: Use store-bought hard shell tacos.
Make sure the chickpeas are dry: Otherwise, the hot oil may splatter, and they won’t become crispy (if that’s what you want).
For crispy potatoes: After cooking the potatoes, allow them to steam in the pot for several minutes to dry the outside, then toss with oil and seasonings and pan-fry until crispy (don’t stir them too often, for the crust to form).