I hope everyone had a wonderful Valentine's Day! We kept our's low-key and enjoyed dinner at home, washed down with some locally-made Idle Hands beer. After dinner we played Mad Libs (I know, we're nerds) and watched "Archer." Perfection.
The night before Valentine's Day, however, we decided to recreate one of our favorite dishes from Five Horses Tavern: potato tacos. These are seriously addicting, and I've been wanting to make my own at home ever since I first tried them...probably about a year ago. Thankfully, I can say these turned out to be a huge success at home, and just as dangerously addictive.
Vegan Potato Tacos
Yields: About 8 tacos
-2 Russet potatoes, chopped
-2 tablespoons olive oil
-Chili powder
-Dried oregano
-Salt and black pepper
-8 flour tortillas
-1/2 cup of white bean hummus (we used Eat Well Enjoy Life's version)
-2 avocados, sliced
-Balsamic vinegar and chili pepper oil (or regular olive oil)
Directions:
1.) Preheat oven to 400 degrees. Arrange potatoes evenly on a baking sheet. Coat with olive oil and spices; stir. Roast in the oven for 40-50 minutes, turning every 10 minutes or so to ensure even browning. The potatoes are done when browned and fork tender. Sprinkle with a little bit more salt as soon as potatoes come out of the oven.
2.) Warm the tortillas in a microwave. Spread about 1 tablespoon of white bean hummus on each tortilla; top hummus with avocado slices. Place potatoes on top of avocado, and drizzle very lightly with Balsamic vinegar and chili pepper oil.
3.) Devour.
[Print this recipe]
Trust me: The drizzle of vinegar makes these tacos. I originally didn't include them on our tacos, but Z and I both agreed something was missing (and Five Horses uses an herb vinegar on their tacos). I don't know what it is, but the vinegar is necessary.
Crispy potatoes, creamy avocado and hummus, tangy vinegar...I'm literally drooling as I type. Thank god we have leftovers.
How was your Valentine's Day? Did you go out, or did you stay in this year?
