A Bite of Bliss Potato Tacos
“Chili, spice of red Thursday, which is the day of reckoning. Day which invites us to pick up the sack of our existence and shake it inside out.”
Food that you can hold in your hands is so cathartic. The act of feeling is everything beautiful in the world. It is the first sense that we develop as human beings. Food should always always make you feel alive and vibrant with health. It should bring you joy in its preparation and excite every taste bud with flavor. Good food feeds more than your body, it feeds your soul. My rule of thumb is always eat from the earth, to cook and consume with intention and to be filled to the brim with gratitude for every bite of nourishment. Organic Sprouted Corn Tortillas hold so much bounty. Yukon Golden potatoes spiced to perfection and roasted until crispy. Seasonal Squash, sweet onions, and garlic roasted until fragrant and gorgeous. Red bell pepper for a burst of flavor and vitamin c and cilantro to make life worth living. These beauties will be a quintessential recipe for Taco Tuesday, Thursday, Friday, Saturday, Sunday. xo
The Goods
6-7 Yukon Gold Potatoes cut in small cubes
2 Zucchini or any seasonal squash chopped in small cubes
1 red onion cut into quarters
1 sweet onion cut into quarters
6 cloves of garlic minced
1 bunch of cilantro
1 bunch of chives
1 head of romaine lettuce
2- 3 teaspoons turmeric
2-3 teaspoons smoked paprika
2-3 teaspoons cumin
½ teaspoon cayenne
1 teaspoon black pepper
2 teaspoons of pink salt or more depending on taste
Organic Sprouted Corn Tortillas
Optional- Avocado, Red Bell Pepper, Limes
Preheat oven to 400 F
Prep all of your produce. Chop potatoes, squash, onions and garlic. Get two roasting dishes ready. Potatoes in one with a splash of olive oil and all the spices. Make sure to toss the spices and potatoes together with your hands it is all part of the sensory experience. Squash, onions and garlic in the other with a splash of olive oil and a little bit of salt and pepper. Place in oven and let roast for about 25-30 minutes.
While the potatoes and veggies are roasting you can wash and chop your romaine, cilantro, chives, red bell peppers, avocados and limes.
I mix the chopped romaine, cilantro and chives together with a squeeze of lime juice. When the roasting is nearing its end, you can heat the tortillas over gentle heat. Assemble however you like and devour! xo
