Crispy Potato, Onion and Avocado Tacos made from Whole Wheat Tortillas

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OMG I’ve wanted to make some tacos but I never remember to buy the shells, but I did have some whole wheat tortillas. SO, I thought they may be able to be baked in a way that works. I looked it up and luckily, some people really do bake tortillas to become taco shells! OMG, this is so exciting cos now, I can make tacos.

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If you want to use regular taco shells, don’t see why not, but I don’t know too much about baking them, so look up the instructions before attempting, as I have not tried it before so don’t have a glue what kind of results it would give.

(Yes, it may blow up, haha!)

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So as I was preparing the potato, I discovered that the outside was a bit green. If you’re not aware, green potatoes may signify that the potatoes may be a little toxic, just like potato roots that grow out should not be eaten. In times like this, I cut away the green parts, and a whole layer underneath, just to be safe.

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I’m pretty cautious when it comes to potential toxic foods, I always research stuff I’ve not heard of or not sure about after a candle nut incident which kind of was really bad, because it was toxic and my mum at 9 of them and got pretty ill. It shows that you really can’t be safe, so before you take risks, be sure to research them!

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As you can see, I’m using almost all of Trader Joe’s stuff, must because their stuff is just higher quality. Things like tacos always seem healthier when I buy it there. If you can access Tradder Joe’s in any way, I totally recommend you get the ingredients there, like the bread crumbs, tortillas, mozzarella cheese and such.

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Crispy Potato, Onion and Avocado Tacos made from Whole Wheat Tortillas

Potatoes
1 russet potato
1 tablespoon extra light olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon crushed fennel seeds
1/2 teaspoon garam masala
1/2 teaspoon dried thyme
1/4 teaspoon Himalayan/sea salt
A few generous sprinkles Italian herb seasoning
A few sprinkles ground pepper
A pinch of red pepper flakes

Onions
1/2 medium yellow onion
1 tablespoon extra light olive oil
1 tablespoon high quality bread crumbs (I used Trader Joe’s organic bread crumbs)
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon Himalayan/sea salt

Tacos
6 whole wheat tortillas (I used Trader Joe’s Whole Wheat flour tortillas)
6-12 pieces sundried tomato
A small handful vegan mozzarella cheese (eg: Daiya, Trader Joe’s vegan soy free mozzarella shreds)
A handful baby spinach leaves (or other leafy greens)
1 small avocado
A few sprinkles Himalayan/sea salt
A few sprinkles ground pepper
A few drizzles Hot sauce (eg Cholula or tabasco)

Potatoes: Wash and peel the skin off the potato. Slice it into long strips, kind of like an enlarged version of fries. Soak the potatoes in water for about an hour to let some of the starch out, so it can be crispier in the oven.

After the potatoes are soaked, preheat oven to 425°F (218°C).

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Use some paper towels to dry the potatoes very well. Then, put it in an oven tray and add the olive oil, onion powder, garlic powder, paprika, crushed fennel seeds, garam masala, dried thyme, salt, Italian herb seasoning, ground pepper and red pepper flakes.

Use your hands to rub all the spices and oil over the potatoes and make sure it’s well coated.

Bake in the oven for a total of 25 minutes, but taking it out every 10 minutes to turn it around

Onions: Peel the onion, then slice it into thin, long strips. Put it in a bowl and add the olive oil, bread crumbs (try avoiding ones filled with lots of oil), garlic powder, coriander and salt. Mix well until everything is well blended together.

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Put it in a smaller oven tray and bake for a total of 25 minutes as well, taking it out of the oven every 8 minutes to stir it around.

Assembling the Tacos: Turn the oven down to 400°F (204°C).

Place 6 whole wheat tortillas aligned side by side on an 9×13 inch oven tray.

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Add one or two pieces of long potato slices to the center of each tortilla, then add a little bit of onion. Be sure to add it evenly so each taco gets an equal amount. Then, add a slice or two of sundried tomatoes on each taco and finally, add a small amount of vegan mozzarella cheese to each taco. I added the amount of about a teaspoon to each taco.

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Bake the tacos in the oven for about 15-18 minutes until the tortillas are nice and crispy. The cheese should also be melted.

Take the tacos out, add a small amount of baby spinach leaves, a few slices of avocado and sprinkle with salt and pepper. Finally, drizzle it with some hot sauce (I used Cholula chipotle) and serve.

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Crispy Potato, Onion and Avocado Tacos made from Whole Wheat Tortillas
Serves: 4
 

Ingredients
Potatoes
  • 1 russet potato
  • 1 tablespoon extra light olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed fennel seeds
  • ½ teaspoon garam masala
  • ½ teaspoon dried thyme
  • ¼ teaspoon Himalayan/sea salt
  • A few generous sprinkles Italian herb seasoning
  • A few sprinkles ground pepper
  • A pinch of red pepper flakes
Onions
  • ½ medium yellow onion
  • 1 tablespoon extra light olive oil
  • 1 tablespoon high quality bread crumbs (I used Trader Joe’s organic bread crumbs)
  • 1 teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon Himalayan/sea salt
Tacos
  • 6 whole wheat tortillas (I used Trader Joe’s Whole Wheat flour tortillas)
  • 6-12 pieces sundried tomato
  • A small handful vegan mozzarella cheese (eg: Daiya, Trader Joe’s vegan soy free mozzarella shreds)
  • A handful baby spinach leaves (or other leafy greens)
  • 1 small avocado
  • A few sprinkles Himalayan/sea salt
  • A few sprinkles ground pepper
  • A few drizzles Hot sauce (eg Cholula or tabasco)

Instructions
  1. Potatoes: Wash and peel the skin off the potato. Slice it into long strips, kind of like an enlarged version of fries. Soak the potatoes in water for about an hour to let some of the starch out, so it can be crispier in the oven.
  2. After the potatoes are soaked, preheat oven to 425°F (218°C).
  3. Use some paper towels to dry the potatoes very well. Then, put it in an oven tray and add the olive oil, onion powder, garlic powder, paprika, crushed fennel seeds, garam masala, dried thyme, salt, Italian herb seasoning, ground pepper and red pepper flakes.
  4. Use your hands to rub all the spices and oil over the potatoes and make sure it’s well coated.
  5. Bake in the oven for a total of 25 minutes, but taking it out every 10 minutes to turn it around
  6. Onions: Peel the onion, then slice it into thin, long strips. Put it in a bowl and add the olive oil, bread crumbs (try avoiding ones filled with lots of oil), garlic powder, coriander and salt. Mix well until everything is well blended together.
  7. Put it in a smaller oven tray and bake for a total of 25 minutes as well, taking it out of the oven every 8 minutes to stir it around.
  8. Assembling the Tacos: Turn the oven down to 400°F (204°C).
  9. Place 6 whole wheat tortillas aligned side by side on an 9×13 inch oven tray.
  10. Add one or two pieces of long potato slices to the center of each tortilla, then add a little bit of onion. Be sure to add it evenly so each taco gets an equal amount. Then, add a slice or two of sundried tomatoes on each taco and finally, add a small amount of vegan mozzarella cheese to each taco. I added the amount of about a teaspoon to each taco.
  11. Bake the tacos in the oven for about 15-18 minutes until the tortillas are nice and crispy. The cheese should also be melted.
  12. Take the tacos out, add a small amount of baby spinach leaves, a few slices of avocado and sprinkle with salt and pepper. Finally, drizzle it with some hot sauce (I used Cholula chipotle) and serve.


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2 comments

    • Susanna

      HI!!! :D :D :D REALLY excited to see your comments. I LOVE your site and recipes too, I am even inspired to make my own homemade vegan butter :D
      With doing posts, I usually spend all day working on cooking (right now, I do it 7 days a week cos this is what I really love to do) what I usually do is I plan a lot beforehand, like what I want to cook the next day. I make lists on notepad, with prototype recipes, and be sure that all the ingredients is in the fridge or accessible. In the morning when I get up, I make a dessert, which I manage to always finish around 12:00. I try and edit the photos right after (the first recipe) and because I have pre-adjusted psds, all I really need to do is re-size, crop the pics and sometimes adjust certain lighting. I start the second recipe around 2pm and usually finish around 4, and do my final photo editing and writing after.
      With how I am able to come up with recipes, I try and put my knowledge together, some things are easier to make, like stir fry, and I rarely screw those up. Though with baking, it is very possible to have stuff that turn out wrong. I sometimes work them into other recipes, so I can still use it. Other times, I delete it and try to come up with a better version.
      I think one thing you can do is work with your existing recipes for basics.
      Also, sometimes you can get lots of ideas just looking at pinterest pics :D
      I hope that helps, I have a whole section for blogging resources on the site you may like to check, as I go into more detail :D :D

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