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Exploring a Culinary Classic


Steak & Potato Tacos


Delicious and nutritious, it’s no wonder potatoes are a menu staple for many. Everyone craves meal variety, and potatoes offer a perfect canvas to inspire new flavor exploration so you can enjoy something different every day. From russets, reds, yellows, whites and purples to petites, fingerlings and more, there are multiple varieties to keep dishes interesting.

You might be used to preparing this kitchen staple mashed, baked or fried, but these inventive recipes show how easy it is to incorporate flavors and techniques to create new potato dishes for any meal of the day in 30 minutes or less.

Find more meal ideas featuring a variety of potato preparations at PotatoGoodness.com/explore



Yield: 12 • Prep time: 20 minutes

Cook time: 25 minutes

2     tablespoons olive oil, divided

1     large onion, sliced

2     poblano chiles, stemmed, seeded and sliced

12   ounces white potatoes, quartered lengthwise  then cut crosswise into 1/4-inch thick slices

1     flank steak (12 ounces)

12   corn tortillas (6 inches each) garlic powder, chili powder, salt, pepper chopped fresh cilantro, pico de gallo salsa hot sauce

In heavy, large nonstick skillet, heat 1/2 table­spoon oil over medium-high heat. Add onion and chiles and saute until tender, about 10 minutes.

Transfer onion mixture to bowl. In same skillet, heat 1 tablespoon oil over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.

Sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. In heavy, large skillet, heat remaining oil over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.

While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve with pico de gallo and/or hot sauce.

Nutritional information per serving: 167.9 calories; 6.3 g fat; 13 mg cholesterol; 19.1 mg sodium; 6.8% vitamin C; 20.9 g carbo­hy­drates; 2.5 g fiber; 7.1 g protein; 147.4 mg potassium.




Yield: 8 • Prep time: 5 minutes • Cook time: 30 minutes

5 small yellow potatoes

5 small red potatoes or potato of your choice

1 pint sweet mini peppers (red, orange and yellow)

4 tablespoons fat-free sour cream or fat-free Greek yogurt (optional)

8 sprigs cilantro, picked from stems cooking spray salt to taste, chili powder to taste, pepper to taste

Place whole potatoes into microwave-safe, covered dish. Microwave on high 3-4 minutes. While potatoes are cooking, cut mini peppers into 1/4-inch slices. Spray nonstick pan with cooking spray and heat to medium. Add peppers and saute until they start to brown. Remove from pan and set aside.

Remove potatoes from microwave and with layer of paper towels covering each potato, smash on cut­ting board until 1 3/4-inch thick. Spray saute pan with cooking spray, heat on high and add smashed potatoes. Cook 1-2 minutes until potatoes start to brown. On plate, place potatoes and layer with sour cream or yogurt, if desired, peppers and cilantro. Dust with salt, chili powder and pepper, to taste. Serve warm.

Nutritional information per serving: 50 calories; 350 mg sodium; 0.7% vitamin C; 1 g fiber; 1 g protein; 293 mg potassium. Family Features


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