Pan Fried Red Potato and Beef Tacos with Avocado Salsa

Pan-Fried Red Potato and Beef Tacos with Avocado Salsa

This is an easy way to perk up the humble, everyday taco. Crispy, pan-fried red potatoes are seasoned with oregano and Chile powder, then tossed with seasoned ground beef and served the traditional way: stuffed in a taco shell and piled high with fixin’s like this quick and simple avocado salsa. Creamy, tart and delicious it balances out the taco filling and gives it a huge helping of freshness.

Using potatoes allows you to cut down on some of the ground beef for a healthy money-saver. I also like to make my own taco seasoning because most of the packets have MSG in them and my family prefers my mix. It’s up to you – either way.

You can also use this to make a Taco ‘bowl’ or salad. Start with a generous amount of salad greens, top with the ground beef mixture, cheese, avocado salsa, tortilla chips and any other fixin’s you like. It is also excellent with a fried or poached egg over top.

Pan-Fried Potato and Beef Tacos with Avocado Salsa

Beef and Potato Tacos
(by Reeni)

3 tablespoons Vegetable/Canola oil
2 cups Red Potatoes, diced
1 small Yellow Onion, diced
1 teaspoon Oregano
1 teaspoon Chile Powder
Sea or Kosher Salt and Fresh Cracked Pepper
3/4 to 1 pound Ground Beef
1 taco seasoning packet
or
(2 teaspoons Chile powder, 1 teaspoon Oregano, 1/2 teaspoon Paprika (smoked or regular), 1/2 teaspoon Cumin, 1/2 teaspoon Onion powder, 1/4 teaspoon Garlic powder)
1/2 cup water
Taco Shells or Tortillas
Taco fixin’s like Avocado Salsa (recipe to follow), sour cream, shredded cheese, lettuce, diced tomatoes, onion

1. In a large heavy bottomed skillet heat oil over medium low heat, add the potato, onion, oregano, chile powder and season well with salt and pepper. Allow the potatoes to cook on one side until brown/crispy and then toss/turn them allowing all sides to brown. When potatoes are tender and brown remove from pan and set aside.

2. In the same skillet add the ground beef and brown, breaking it apart as it cooks. Drain or scoop out the excess grease with a spoon. Add seasoning packet or my taco seasonings and water. Mix well, add potatoes and heat through. Serve on taco shells or tortillas with plenty of fixin’s.

Avocado Salsa
(by Reeni)

1 Tomato, deseeded, diced
1 Avocado, diced
1/4 cup Red or Yellow onion, diced
1/4 cup chopped Fresh Cilantro or Parsley
1/2 Lime, juiced
Sea or Kosher Salt and Fresh Black Pepper

In a medium bowl gently toss all the ingredients together, season to taste with salt and pepper.

Printable Recipe

Pan-Fried Red Potato and Beef Tacos with Avocado Salsa


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Comments

  1. Sharon says

    These were great! At first I was a bit skeptical about the potatoes, but my pickiest boy said they were delicious and I agree. It was much more filling and the salsa- always a winner!

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