I love tacos de papa in many variations! If you’re from Southern California, tacos become the “catch-all” meal that you grow accustomed to turning to. At my place we do many different variations of tacos de papa, mostly out of necessity- roasted potatoes, smashed potatoes, roasted sweet potatoes, potatoes with zucchini, caramelized beets and potatoes, roasted potatoes and cauliflower, and sometimes even the traditional fried version. The possibilities are pretty much endless.
(Scroll down for Healthy Tacos de Papas interactive recipe card and quick video)
Here is a version that I managed to document and video for the blog! We found some Calabrese Broccoli at the Farmers Market that made a great addition to the smashed potatoes. You could use any seared greens that suit you, or try grilling some romaine hearts then chopping them up. Don’t be afraid to have fun and get creative!
6 new potatoes 4 cups Calabrese broccoli (about a handful) 1 tbsp. virgin coconut oil 1 lemon, juiced 1 poblano chile 1 red bell pepper 1/4 cup almond or cashew cheese 2 tbsp. nutritional yeast Splash of almond milk – optional Salt and pepper 1 cup shredded cabbage 3 scallions, chopped Heirloom blue corn tortillas Your favorite salsa
POTATOES: Cover the potatoes with water in a small sauce pan and bring to a boil, cooking until soft (about 30-40 minutes). Drain and transfer hot potatoes into a medium mixing bowl. Once the roasted chiles are done, add the chiles to the potatoes, and add the cheese, nutritional yeast, salt and pepper, and splash of optional almond milk. Smash the potato mixture until all the flavors are blended together. It can be like mashed potatoes or smashed potatoes, whatever you choose.
ROASTED CHILES: Next, place the bell pepper and poblano chile on a hot grill or a gas burner on your stove. Roast and blacken the outer skin of all sides of both chiles. Remove and let cool. After they have cooled, clean off the black skin, remove the seeds, and cut the remaining flesh of the chiles into small pieces.
SEARED BROCCOLI: While the potatoes and chiles are cooking, sear your broccoli. Get a sauté pan or skillet hot and add the oil. Once the oil is hot, add the broccoli and sear on all sides. Add the lemon juice and continue cooking until it’s soft enough to eat in a taco, This will probably take 5-10 minutes. NOTE: If you are roasting your chiles on a grill, you might be able to grill the broccoli instead. If you do this, you’ll need to toss the raw broccoli in the lemon juice and some olive oil, rather than putting those ingredients in a pan. In either case, be sure to season your broccoli with a little sea salt and pepper once it’s done.
ASSEMBLE TACOS: Heat the tortillas until they are soft and pliable. First add the potatoes, then the broccoli, then the cabbage, then the scallions and salsa. You can get creative here and add other toppings. Guacamole, diced mango, mandarin orange slices, radishes, pickled vegetables, kimchi, have a blast and keep it healthy.
Serve immediately.
Check out the quick video for Healthy Tacos de Papa with Calabrese Broccoli here:
Healthy Tacos de Papa with Seared Calabrese Broccoli
Ingredients
- 6 medium new potatoes
- 4 cups Calabrese broccoli about a handful
- 1 tbsp. virgin coconut oil
- 1 each lemon juiced
- 1 each poblano chile
- 1 each red bell pepper
- 1/4 cup almond cheese
- 2 tbsp. nutritional yeast
- Splash of almond milk optional
- Salt and pepper to taste
- 1 cup red cabbage shredded
- 3 each scallions chopped
- 10 Heirloom blue corn tortillas
- your favorite salsa
Instructions
- POTATOES: Cover the potatoes with water in a small sauce pan and bring to a boil, cooking until soft (about 30-40 minutes). Drain and transfer hot potatoes into a medium mixing bowl. Once the roasted chiles are done, add the chiles to the potatoes, and add the cheese, nutritional yeast, salt and pepper, and splash of optional almond milk. Smash the potato mixture until all the flavors are blended together. It can be like mashed potatoes or smashed potatoes, whatever you choose.
- ROASTED CHILES: Next, place the bell pepper and poblano chile on a hot grill or a gas burner on your stove. Roast and blacken the outer skin of all sides of both chiles. Remove and let cool. After they have cooled, clean off the black skin, remove the seeds, and cut the remaining flesh of the chiles into small pieces.
- SEARED BROCCOLI: While the potatoes and chiles are cooking, sear your broccoli. Get a sauté pan or skillet hot and add the oil. Once the oil is hot, add the broccoli and sear on all sides. Add the lemon juice and continue cooking until it’s soft enough to eat in a taco, This will probably take 5-10 minutes. NOTE: If you are roasting your chiles on a grill, you might be able to grill the broccoli instead. If you do this, you’ll need to toss the raw broccoli in the lemon juice and some olive oil, rather than putting those ingredients in a pan. In either case, be sure to season your broccoli with a little sea salt and pepper once it’s done.
- ASSEMBLE TACOS: Heat the tortillas until they are soft and pliable. First add the potatoes, then the broccoli, then the cabbage, then the scallions and salsa. You can get creative here and add other toppings. Guacamole, diced mango, mandarin orange slices, radishes, pickled vegetables, kimchi, have a blast and keep it healthy.
- Serve immediately.
