Potato Tacos with Caramelized Onions and Avocado Relish

By Sara O'Donnell

Spicy and crunchy with a hint of sweetness from the caramelized onions, these are vegetarian tacos that even die-hard carnivores love.

  • Yield: 12-16 tacos
  • Cuisine: Mexican
  • Course: Entrée


  • For the tacos:

    16 ounces Russet or Gold Potatoes, peeled & cubed (about 2 cups)

    1 cup diced onion

    1/2 cup shredded pepper jack cheese

    1 teaspoon cumin

    1 teaspoon chili powder

    Salt & pepper to taste

    12-16 corn tortillas

    For the avocado relish:

    1 ripe avocado, diced

    1 small jalapeno, seeded and diced

    2 tablespoons chopped cilantro

    1 small tomato, seeded and diced

    Fresh lime juice, to taste

    Salt & pepper to taste


  1. For the taco filling: Boil the potatoes until al dente. Drain and mash roughly.
  2. Season with cumin, chili powder, salt and pepper.
  3. While the potatoes are boiling, sauté onions in a small amount of oil over medium heat. Cook until tender and golden, adding water to deglaze the pan as needed.
  4. Add the onions to the potatoes then stir in cheese.
  5. In another pan, heat 2 tablespoons cooking oil over medium heat. Add corn tortillas to the oil. When the tortillas have softened, spoon potato mixture onto tortilla and fold in half. Fry tacos on both sides until crisp.
  6. For the avocado relish: Carefully combine all ingredients.
  7. Serve Tacos with Avocado Relish and Mexican Cesar Salad.