POTATO CARROT TACOS

These are a simple and delicious Limon family favorite and I hope that you will enjoy them as well! Honestly, I have tested this recipe with all sorts of potatoes like russet, sweet potatoes or even yellow potatoes. Same goes with carrots you can use the traditional ones or you can even use rainbow carrots. Toppings are also optional here I generally pair it with cilantro, lettuce, tomatoes, serranos, pico de gallo, fresh salsa and vegan sour cream.

INGREDIENTS:

avocado oil

4 carrots

corn tortialls

5 potatoes

4 cloves garlic

sea salt

garlic powder

black pepper

lettuce

vegan sour cream

freshly made pico or salsa

INSTRUCTIONS:

1. Start by peeling your carrot and potatoes skin off

2. Get a deep pot and add water to it and place on stovetop . Once boiling add sea salt to the water and add the 4 garlic cloves. This will flavor the veggies while they are cooking.

3. Drop carrots and potatoes in the water and cook until softened

4. Once they are able to have a fork go all the way through them then they are ready for you to move on to the next step.

5. Drain out the water and use a potato masher to combine the carrots and potatoes.

6. Add garlic powder , black pepper and salt to taste.

7. Warm up the corn tortillas first on a tortilla pan and flip on both sides.

8. Get a separate skillet to do a shallow fry and add a oil this can be avocado, canola oil or vegetable oil.

9. Stuff the warm tortillas with the carrot and potato filling and then drop it into the skillet with the oil.

10. Fry on both sides until light golden brown. Have a seperate plate and paper towels ready to catch the extra oil.

11. Serve with your favorite toppings. We like to use cilantro, lettuce, tomatoes, serranos, pico de gallo, salso and vegan sour cream. Feel free to make your own variation.

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