Taco’s de PaPa
A little back story…
It was New Year’s eve for 2009. Pablo and I had our Pilates Studio in La Jolla for six years and we had 2 small children, with Isabella turning one that year. Our tradition was to put the babies to bed and light a fire on the patio under the stars and just talk about our future dreams. I remember that year specifically, because we decided to expand our business and begin offering our clients wellness retreats.
Where to begin? We decided to go to a special place in Brazil where Pablo had spent time and spoke the language. It was called Angra dos Ries and was a small town south of Rio where a large crescent shaped island protected protected the other 365 islands only accessible by boat.
Let’s say, this was our intention for 2009. We would go, invite others interested, do Pilates and Yoga daily, adventure the islands and launch our wellness retreat idea!
And it’s really an amazing story…but I’ll save it for later. The reason I brought it up, was New Year’s, setting intentions, and that year, that particular intention, set into motion the next decade of pursuing other avenues to well being.
Fast forward to Taco’s!
Several years after that first retreat to Brazil, we had added a nutrition spoke to our business. Not only for coaching, but we actually launched a plant based kitchen that delivered meals to customers. This particular recipe was a favorite, of course because it was taco’s. Many of our customers receiving the meal delivery were looking to lose weight, or needed to be gluten free, or reduce cholesterol etc. We loved to share our meals that were full of plant healthy ingredients, tasty with spices, and not limited in calories.
So if one of your intentions this year is to feel good in your body and your goals include improving your nourishment…try this tasty taco recipe :-)
Ingredients
4 cups cubed yellow potatoes, or red potatoes
2 tablespoons avocado oil
2 teaspoons cumin
½ tablespoon paprika
½ teaspoon salt
1 teaspoon garlic powder
Dressing
¼ cup vegan mayo
2–4 teaspoons liquid from a can of chipotle peppers in adobo sauce, (you can find at the Peninsula Produce)
½ tablespoon lime juice
1 teaspoon agave, or maple syrup
Pinch sea salt
and more
8 soft corn tortillas
1 avocado, sliced
¼ cup cilantro leaves
Lime wedges
Preheat the oven to 450 degrees.
Bring a large pot of water to a boil. Add in potatoes and boil until they are fork tender. Drain, and let the potatoes sit in the colander for a couple minutes. This allows the potatoes to steam themselves dry, which in turn, helps the spices adhere and form a nice crust.
Stir together the crema ingredients while the potatoes simmer and whisk together the cumin, paprika, garlic powder and salt.
Spread the potatoes out on the prepared sheet pan. Drizzle with oil and toss. Sprinkle on the seasoning blend. Toss again to coat well and spread the potatoes out into an even layer. Bake until golden with crispy edges, about 20 minutes.
Serve with warm corn tortillas, crema, avocado slices and cilantro
Add some salsa or whatever favorite toppings and enjoy!
