Potato Tacos with a Eurasian Twist

Ingredients

In this Eurasian adaptation of Tacos de papa, we infuse the traditional Mexican dish with the flavors of Singaporean and Malaysian cuisine. The original recipe is enhanced with spices commonly used in Eurasian cooking, such as turmeric, cumin, and coriander. Additionally, we introduce a cucumber and pineapple salsa to add a refreshing and tangy element to the dish, which complements the spices and creates a unique flavor profile. We alse have the original recipe for Tacos de papa, so you can check it out.

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt and pepper to taste Salt and pepper to taste
• 8 taco shells 8 taco shells
• For the cucumber and pineapple salsa: For the cucumber and pineapple salsa:
• 1 cucumber, diced 1 cucumber, diced
• 1 cup pineapple, diced 1 cup pineapple, diced
• 1 red chili, finely chopped 1 red chili, finely chopped
• Juice of 1 lime Juice of 1 lime
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the turmeric, cumin, and coriander powder to the pan, and stir for a minute to release their flavors.
3. 3.
   Add the mashed potatoes to the pan and mix well, ensuring the spices are evenly distributed. Season with salt and pepper to taste.
4. 4.
   In a separate bowl, combine the diced cucumber, pineapple, red chili, lime juice, and salt to make the salsa. Mix well and set aside.
5. 5.
   Warm the taco shells according to package instructions.
6. 6.
   Fill each taco shell with a generous amount of the spiced potato mixture.
7. 7.
   Top the potato filling with the cucumber and pineapple salsa.
8. 8.
   Serve the Potato Tacos with a Eurasian twist immediately and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy texture for the filling.
• Turmeric — Be cautious when handling turmeric as it can stain surfaces and clothing. Use gloves or wash your hands immediately after handling.

Tips & Tricks

• For added crunch, you can lightly toast the taco shells in a dry pan before filling them.
• Customize the salsa by adding chopped mint or cilantro for an extra burst of freshness.
• If you prefer a spicier kick, add a dash of chili powder or hot sauce to the potato filling.
• Serve the tacos with a side of tangy tamarind chutney or spicy sriracha mayo for additional flavor options.
• If you don't have taco shells, you can use lettuce leaves as a healthier alternative.

Serving advice

Serve the Potato Tacos with a Eurasian twist as a main course for lunch or dinner. Accompany them with a side of steamed jasmine rice or a fresh green salad to create a well-rounded meal.

Presentation advice

Arrange the Potato Tacos on a platter, garnishing them with a sprinkle of chopped cilantro or mint leaves for a pop of color. Serve the cucumber and pineapple salsa in a separate bowl alongside the tacos to allow guests to customize their toppings.