Oh man, these tacos are good and good for you! Taking only 15 minutes top to make, it’s hard for it to not become a repeat in your house.

Ingredients: Makes 2 -3 servings

• 1 bag of mini yellow potatoes

• 3 TBSP Chili Powder

• 3 TBSP Cumin

• 6 corn tortillas

• 2 TBSP light soy sauce

• Taco Sauce - optional (1/2 avocado, 1 tbsp Tahini, 1 tsp light soy sauce, water)

  Don’t worry too much about the fat content in the sauce. This amount is for 3 people and You won’t be eating all of it. It is intended to be drizzled on the tacos.

• Veggie Broth

• lettuce

• tomatoes

  Instructions

• Cook mini potatoes. I like to use my instant pot - high pressure 10 minutes. If not using an instant pot, cook until you can pierce with a fork. Let cool.

• Quarter the potatoes and toss in a bowl with light soy sauce, cumin and chili powder. Mix until well combined.

• Add a small amount of veggie broth to a pan (so potatoes don’t stick - you may have to add more as you go), and throw the potatoes in there. You want to cook these until the potatoes get somewhat crispy. Medium to low heat.

• Warm your tortillas

• Chop your lettuce and tomatoes

• Make your sauce. I like to use a magic bullet. Combine avocado, tahini soy sauce and add small amounts of water until the sauce is able to be drizzled. I do this very slow so I don’t put too much water.

• Dress your tacos and drizzle with taco sauce.

  Enjoy!