Recipes › Blue Potato › Blue Potato Tacos with Avocado Crema
Blue Potato Tacos with Avocado Crema
Crispy cubed blue potatoes seasoned with cumin and chile powder stuffed into warm corn tortillas with avocado crema, pickled jalapeño, and shredded cabbage. The potatoes turn a deep indigo during roasting — a visually wild taco filling that's completely meat-free and completely satisfying.
Blue Potato is usually ready July to August. More blue potato recipes, or see what to sow this month where you are.
Ingredients
- 1½ lb blue potatoes, cut into 3/4-inch cubes
- 12 corn tortillas, small, warmed
- 2 ripe avocados
- 2 tbsp lime juice, fresh
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp chile powder
- 3 tbsp olive oil
- 1½ cups shredded purple cabbage
- 3 tbsp pickled jalapeños (optional)
- 3 tbsp fresh cilantro, chopped
- 1 tsp salt, to taste
Method
- Preheat oven to 425°F. Toss potato cubes with olive oil, cumin, chile powder, and salt. Spread on a baking sheet and roast 25 minutes until crispy and deeply coloured, turning once halfway.About 25 min
- While potatoes roast, blend or mash avocados with lime juice, garlic, and a pinch of salt until smooth. Thin with 1-2 tbsp water if needed for a drizzleable consistency.About 5 min
- Warm tortillas directly over a gas flame or in a dry skillet for 30 seconds per side.About 3 min
- Assemble tacos: spread avocado crema on each tortilla, add a spoonful of crispy blue potatoes, top with shredded cabbage, pickled jalapeños, and cilantro.About 5 min
- Squeeze a little extra lime over everything and serve immediately.About 2 min
Tips
- Give the potatoes a full 25 minutes — the deep indigo crust comes from high heat and patience.
- Double tortilla each taco for structural integrity; blue potato cubes are chunky.
- Make the avocado crema first and press plastic wrap directly onto the surface to prevent browning.
Ring the changes
- Add a fried egg on top of each taco for a more filling breakfast version.
- Include a spoonful of black beans for extra protein.
Keeping it
Roasted potato filling keeps for 3 days in the refrigerator. Reheat in a hot skillet or oven before assembling tacos.
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