Ingredients

• 4 large red-skinned potatoes, peeled and cut in 1/2″ cubes
• 4 1/2 T. olive oil
• 2 poblano chile peppers
• 1 c. onion, chopped
• 2 cloves garlic, chopped
• 1 red bell pepper, seeded and chopped
• 1 ear white corn, stripped of kernels
• 2 scallions, chopped
• salt & pepper to taste
• 10 fresh corn tortillas
• fresh cilantro, about 1/4 c., chopped
• fresh avocado, diced
• 1 pkt. taco seasoning

Directions

Preheat the oven to 450F. In a skillet add 3T. of the olive oil, add the potatoes and fry them until crispy and brown on the outside and cooked inside. Meanwhile, slice the poblano chiles in half, and while wearing gloves, remove the ribs and seeds. Add the peppers cut-side down to a baking dish that has been lightly coated with olive oil and roast them in the oven for about 10 minutes. Chop them up and set aside. When the potatoes finish cooking, sprinkle package of taco seasoning and toss to coat then remove them to a plate lined with paper towels. Add the remaining 1 T. of oil to the skillet and cook the onions, garlic, celery, bell pepper, and corn. Add salt and pepper to taste. Then juice the lime and add it to the skillet. Cook on low for 5 minutes. Stir well. Heat a large skillet or griddle and warm up the tortillas on each side, about 5 minutes per side. If you don’t do this, they will have a hard, rubbery texture. Warming them helps to soften them. To assemble the tacos, place some potato on the tortilla, some roasted poblanos, then the veg/lime mixture and top with scallion, cilantro and avocado.